Italian Penicillin Soup

During the cold winter months, soul-healing comfort food is what the doctor ordered, and that's exactly what this cozy noodle soup is. Italian Penicillin soup (also known as Nonna's Penicillin soup) gets its name from how nourishing and comforting every spoonful is. It heals you when your body hurts, eases those winter blues, or comforts you when you’re a little homesick for nonna. I always grew up eating pastina en brodo (little pasta in broth), and both of my grandmothers would make it their own way. While I took some inspiration from my family's versions (an egg drop for extra comfort and protein was a non-negotiable), here's how I developed my own take on this cozy soup.

How To Make Italian Penicillin Soup

INGREDIENTS

• Carrots: Part of the mirepoix trio, carrots are an essential part of this recipe, giving the soup its signature orange color. The pieces should only be pureed into small bits and pieces.
• Celery: Celery is also an essential part of this recipe, and a very subtle fibrous ingredient that must cook until tender.
• Yellow Onion: Onions are a must-have ingredient in brothy soups—I'm going for a yellow onion here.
• Garlic: Always and forever use garlic in a healing broth-based soup like this. Eight garlic cloves might seem like a ton, but trust me, they're totally worth it.
• Low-Sodium Chicken Broth: This recipe calls for store-bought chicken broth, but if you’re making this for someone who's under the weather, a homemade version will make the experience even more soothing. If you don’t have time and need something quickly, I recommend using any broth that only contains chicken and vegetables. There should be minimal salt, no sugar, no any other oddball ingredients; I recommend Swanson or College Inn as your go-to. If you’re vegetarian, then you can easily substitute a veggie broth.
• Unsalted Butter: Adding butter to the soup gives it a soft and velvety texture. It almost mellows the flavors of other ingredients in the best way possible.
• Large Eggs: It's not typically traditional to do here, but I always grew up eating egg drop in my family's chicken broth soup. Bring the broth to a gentle simmer before adding the eggs. If you prefer finer strands of egg, you’ll want to stir continuously. If you prefer larger curds (my preference!), allow the egg to cook for a few seconds, then give it 1 to 2 stirs to break it up.
• Parmigiano Reggiano: This is a must-have ingredient in an Italian soup of any form (in my opinion) because it adds a cheesy edge you won’t get elsewhere. Grate it right into the egg drop to help season the eggs and make sure to include more when eating.
• Fresh Parsley: Fresh herbs help brighten up a subtle brothy soup like this one. You can omit the parsley and use basil instead if that's all you have on-hand.
• Pastina: I like to use acini di pepe, but you can use another pastina. Whatever you do, avoid adding the pastina directly into the soup unless it’s all going to be consumed ASAP. Pasta absorbs the broth and will turn to mush over time. Instead, scoop some ancini di pepe in your bowl and ladle the broth over.

STEP-BY-STEP INSTRUCTIONS

First, cook the carrots, celery, onion, garlic, 6 cups broth, and 2 1/2 tsp. salt until the vegetables are tender. They should be tender enough that you can puree slightly with an immersion blender. It will take 25 to 30 minutes.

It’s easier to use an immersion blender so you don’t have to transfer the soup; otherwise, carefully transfer to a standard blender. Blend until the broth is light orange in color but there are still small pieces of vegetables left floating around.

At this point, you’ll want to add the additional 2 cups broth, stir in 1 Tbsp. butter, and season to taste. The butter is going to add a velvety texture and is a great way to finish off the soup. Bring the soup back up to a simmer over medium heat and prepare your eggs.

Whisk the eggs, cheese, and parsley in a small bowl and slowly pour into the simmering soup, allowing small bits and strands of cooked eggs to float to the top.

While you’re making the soup, you can cook your acini di pepe until al dente. Drain the acini di pepe and stir in some butter.

The soup should be spooned over the top of the acini di pepe instead of added directly into the soup to prevent overcooking the pasta in the hot broth. You’ll want to add more cheese and fresh herbs on top as well!

The full list of ingredients and instructions can be found in the recipe below.

Storage

The soup can be made 5 days ahead. Let cool, then transfer to an airtight container and refrigerate. The broth can be made 2 months ahead; store in a freezer-safe container and freeze.