Description
Italian Penicillin Soup is a rich and hearty dish made with nourishing chicken bone broth, vegetables, and small pasta. The addition of Parmesan, butter, and a touch of lemon creates a luxurious depth of flavor. Perfect for chilly days or when you're seeking comfort, this soup is healing and customizable for all seasons.
Ingredients
Ingredients
- 2 tablespoons butter
- 1 celery stalk, diced
- 1 carrot, diced
- 1 onion, diced
- 2 garlic cloves, minced
- ½ cup pastina or orzo
- 4 cups chicken bone broth
- 1 teaspoon turmeric
- Kosher salt to taste
- Freshly ground black pepper to taste
- ½ cup Parmesan cheese, grated
- 1 egg, thoroughly whisked
- Optional: fresh parsley and a squeeze of lemon
Instructions
Instructions
- Sauté Vegetables: Melt butter in a large pot over medium heat. Add celery, carrot, and onion, sautéing until softened.
- Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
- Simmer the Broth: Pour in the chicken bone broth, then add turmeric, salt, and pepper. Bring to a simmer.
- Cook the Pasta: Add pastina (or orzo) and cook according to the package instructions.
- Enrich with Parmesan & Butter: Remove the pot from heat, stir in Parmesan and the remaining butter until melted.
- Incorporate the Egg: Slowly drizzle the whisked egg into the soup, stirring continuously for a silky texture.
- Finish with Fresh Flavors: Add parsley and a squeeze of lemon.
- Serve: Ladle into bowls and enjoy.
Notes
- For a heartier version, add shredded chicken or sausage for extra protein.
- To make it vegetarian, substitute vegetable broth and add chickpeas.
- For a creamy texture, add a splash of heavy cream.
- To make it gluten-free, use gluten-free pasta or rice instead of pastina or orzo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
