Italian Penicillin Soup - Italian comfort food #soup #italianfood #homemade #dinnerideas

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Издатель Oct 5, 2026

Italian Penicillin Soup This is a comfort food we’ve been making for years. Whether we’re feeling under the weather or just need something to warm the soul, this is it. Cozy, nourishing, and finished with lemon and fresh Parmesan.

Ingredients
* 8 cups chicken stock
* 4 carrots, roughly chopped
* 3–4 large celery stalks, roughly chopped
* 1 medium yellow onion, roughly chopped
* 12–15 garlic cloves, peeled
* 2 bay leaves
* 1 teaspoon turmeric
* ½ teaspoon black pepper
* Small bunch of fresh thyme, optional
* Sprig of fresh rosemary, optional
* Salt, to taste
* 1 block fresh Parmesan, rind removed and reserved
* Pastina, acini di pepe, or the smallest orzo you can find, enough for the bowls you’re serving
* 2–3 tablespoons butter per bowl
* Fresh lemon juice, to taste
* 1 egg yolk per bowl, optional
* Freshly grated Parmesan, for serving

Directions
1. Add the chicken stock, carrots, celery, onion, garlic, bay leaves, turmeric, black pepper, reserved Parmesan rind, and optional thyme and rosemary to a large pot. Bring to a low boil, then cook for about 40 minutes, until the carrots and celery are fork-tender.
2. Meanwhile, cook the pasta in a separate pot according to the package directions. I like to cook mine in chicken broth.
3. Remove the bay leaves, Parmesan rind, and any fresh herbs from the soup. Strain the vegetables, reserving the broth.
4. Add the vegetables to a blender with a couple of ladles of broth. Blend until smooth and puréed, then pour the mixture back into the pot and stir well.
5. Spoon hot pasta into each bowl. Add butter and, if you like, one egg yolk. Mix well until the butter melts and the yolk is fully incorporated.
6. Ladle the hot soup over the pasta.

Finish with a generous squeeze of fresh lemon juice and freshly grated Parmesan.

Enjoy!