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Italian Penicillin

Discover the comforting Italian Penicillin recipe. This hearty soup, packed with vegetables, pasta, and savory broth, is perfect for warming up on chilly days.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients Method

Ingredients
  

  • Butter – 2 tbsp
  • Celery diced – ½ cup
  • Carrot diced – ½ cup
  • Onion diced – ½ cup
  • Garlic minced – 1 clove
  • Pastina or other small pasta like orzo – 1 cup
  • Chicken bone broth – 4 cups
  • Turmeric – ¼ tsp
  • Kosher salt – ¼ tsp
  • Fresh ground pepper – ¼ tsp
  • Parmesan cheese grated – ½ cup
  • Egg thoroughly whisked – 1
  • Fresh parsley chopped – 2 tbsp (for garnish)
  • Lemon wedge for serving

Method
 

  1. The preparation for this soup is straightforward and quick, focusing on building flavors in layers. Proper preparation ensures that each ingredient contributes to the overall depth and complexity of the dish.
  2. Step 1: Sauté onion, carrot, and celery in butter until softened.
  3. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrot, and celery, and cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. This process, known as a mirepoix, forms the foundation of the soup's flavor.
  4. Step 2: Add garlic and cook until it releases its aroma.
  5. Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of the garlic is a key indicator that it’s ready.
  6. Step 3: Combine bone broth, turmeric, salt, and freshly ground pepper.
  7. Pour in the chicken bone broth, and add the turmeric, salt, and freshly ground pepper. Stir to combine. The turmeric adds a subtle earthiness and a beautiful golden color to the soup.
  8. Step 4: Heat the mixture until it begins to simmer.
  9. Bring the mixture to a simmer over medium heat. Once it’s simmering, reduce the heat to low and let it gently bubble for about 10 minutes to allow the flavors to meld together.
  10. Step 5: Cook pastina (or orzo) until it’s al dente.
  11. Add the pastina (or orzo) to the simmering broth and cook according to the package directions until it’s al dente, usually about 8-10 minutes. Be sure to stir the pasta occasionally to prevent it from sticking to the bottom of the pot.
  12. Step 6: Off heat, stir in Parmesan cheese and additional butter.
  13. Remove the pot from the heat and stir in the grated Parmesan cheese and the remaining butter. The Parmesan adds a rich, salty flavor and a creamy texture to the soup. Stir until the cheese and butter are melted and fully incorporated.
  14. Step 7: Let the pastina mixture cool for a few minutes.
  15. Allow the soup to cool slightly for a few minutes before adding the egg. This will prevent the egg from scrambling when it’s added to the hot soup.
  16. Step 8: Slowly incorporate the egg while stirring the pastina continuously.
  17. In a separate bowl, whisk the egg thoroughly. While stirring the soup continuously, slowly drizzle the whisked egg into the pot. The egg will cook almost instantly, creating a creamy, thickened texture. Be sure to stir briskly to prevent the egg from forming clumps.
  18. Step 9: Incorporate a hint of fresh parsley and lemon squeeze.
  19. Stir in the fresh parsley and add a squeeze of lemon juice to brighten the flavors. The parsley adds a fresh, herbaceous note, while the lemon juice provides a touch of acidity that balances the richness of the soup.
  20. Step 10: Savor your delicious homemade Italian Penicillin. Enjoy!
  21. Ladle the soup into bowls and garnish with additional Parmesan cheese and a sprinkle of fresh parsley, if desired. Serve immediately and enjoy!