Description
Italian Penicillin, affectionately dubbed the “cure-all soup,” combines tender pastina, savory chicken broth, and a medley of fresh vegetables for a wholesome and hearty dish. The vibrant combination of herbs and Parmesan elevates the flavor, while the silky texture of the whisked egg creates an indulgent finish. This traditional Italian comfort food is ideal for cozy evenings, family gatherings, or a soothing pick-me-up when you’re under the weather. With its simple preparation and rich, authentic taste, this soup is a true testament to the magic of home-cooked meals. Pair it with crusty bread for a complete and satisfying experience.
Ingredients
Units
Scale
- 2 tbsp butter
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1 cup pastina (or other small pasta like orzo)
- 4 cups chicken bone broth
- 1/4 tsp turmeric
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup Parmesan cheese, grated
- 1 egg, thoroughly whisked
- Fresh parsley, chopped (for garnish)
- Lemon wedge (optional, for serving)
Instructions
- In a large pot, melt the butter over medium heat. Add the celery, carrot, and onion, and sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Pour in the chicken bone broth, turmeric, salt, and pepper. Bring the mixture to a simmer.
- Add the pastina or orzo to the pot and cook according to package instructions, until al dente.
- Once the pasta is cooked, remove the pot from heat. Stir in the Parmesan cheese and additional butter until fully melted.
- Allow the soup to cool slightly, then slowly whisk in the egg, stirring continuously to prevent curdling.
- Garnish with freshly chopped parsley and serve with a squeeze of fresh lemon if desired.
- Prep Time: 5 minutes
- Cook Time: 20 minutes