Italian Penicillin Soup: A Recipe to Cure All!

Picture this: it’s a chilly evening, the kind where the wind howls outside your window, and you just want to curl up with a blanket and a bowl of something warm and comforting. That’s when I reach for my family’s secret weapon: Italian Penicillin Soup. I know, I know, the name might sound a little silly, but trust me, this soup is pure magic. The first time I made this Italian Penicillin Soup, I was battling a nasty cold myself, and desperately seeking something, anything, that would soothe my sore throat and bring a little bit of sunshine back into my day.

I stumbled upon a version of it years ago, tweaked it to my family’s preferences, and haven’t looked back since. This Italian Penicillin Soup is now a staple in our house when anyone is feeling under the weather or simply needs a warm hug in a bowl. It’s my go-to comfort soup recipe. I’ll never forget the “aha” moment when I realized the simplicity of using broth and eggs to create something so satisfying. Juggling work, kids, and everything else life throws our way, I need quick, healthy options, and Italian Penicillin Soup fits the bill perfectly.

It’s amazing how such simple ingredients can create such a powerful and comforting dish. It truly is liquid gold! My cooking philosophy has always been about creating simple, delicious meals that nourish the body and soul, and this soup embodies that perfectly. I often wonder why I didn’t perfect this Italian Penicillin Soup sooner. Come on, let’s get started and make some Italian Penicillin Soup together. I promise you’ll love it! And you might even be able to clear up a cold, too!

If you love this comforting soup, you’ll also enjoy my Broccoli Cheddar Soup with Shells.

What You’ll Need for This Italian Penicillin Soup

Alright, let’s gather our ingredients. This Italian Penicillin Soup is all about simple, fresh ingredients, so don’t be intimidated by a long list. It’s truly quick and easy!

• 6 cups chicken broth: I always use low-sodium chicken broth so I can control the saltiness. It’s easier to add salt than to take it away! For more tips on making the perfect base, check out this Pastina Egg Drop Soup (Stracciatella alla Romana) – LadyPearTree.
• 2 large eggs: Free-range if you can find them! They just seem to have a richer flavor and a more vibrant color, which makes the Italian Penicillin Soup even more appealing.
• 1/4 cup grated Parmesan cheese: Freshly grated is a must! Don’t even think about using the stuff in the green can. The flavor difference is astounding in this Italian Penicillin Soup.
• 2 tablespoons chopped fresh parsley: Flat-leaf parsley is my preference, but curly parsley works too. It adds a pop of freshness and color to the Italian Penicillin Soup.
• 1 tablespoon olive oil: Extra virgin, of course! It adds a subtle richness to the broth.
• 1/4 cup of small pasta like pastina or acini de pepe: My kids love the tiny stars!
• Salt and freshly ground black pepper to taste
• Optional: A pinch of red pepper flakes: For a little kick!
• Optional: 1/4 cup cooked shredded chicken: If you want to make it more substantial.

When making Italian Penicillin Soup, you can usually find pastina at most grocery stores in the pasta aisle, but if you’re having trouble, acini de pepe works just as well. Here’s a Italian Penicillin Soup trick I learned from my grandmother: always have a container of pre-grated Parmesan in the fridge. It saves so much time on busy weeknights!

For cost-saving tips, I often buy a large block of Parmesan and grate it myself. It’s much cheaper than buying the pre-grated stuff. Leftover parsley can be stored in a glass of water in the fridge to keep it fresh longer. I try to use it in my Tortellini Vegetable Soup, too, so it doesn’t go to waste.

Let’s Make This Italian Penicillin Soup Together

Okay, my friend, let’s get cooking and make some Italian Penicillin Soup! Don’t worry, it’s super easy, and I’ll be here to guide you every step of the way.

1. Heat the olive oil in a medium saucepan over medium heat. Just a little bit of shimmer will do it. This is where the Italian Penicillin Soup magic begins.
2. Add the chicken broth to the saucepan and bring to a simmer. Don’t let it boil, just a gentle simmer. This is what I consider the heart of Italian Penicillin Soup.
3. Add the small pasta and cook according to package directions, usually about 6-8 minutes, or until tender. I learned the hard way with Italian Penicillin Soup that overcooked pasta is not your friend. It gets mushy and no one wants mushy pasta.
4. While the pasta is cooking, whisk together the eggs and Parmesan cheese in a small bowl. Make sure the cheese is fully incorporated. This mixture is what gives the Italian Penicillin Soup its signature creamy texture.
5. Once the pasta is cooked, slowly drizzle the egg mixture into the simmering broth while whisking constantly. This is crucial! If you pour it in too quickly, the eggs will scramble. We want delicate, wispy strands of egg, which is also known as Stracciatella Soup! In my kitchen, Italian Penicillin Soup usually takes about 15-20 minutes from start to finish.
6. Continue to whisk for about 1-2 minutes, until the egg is cooked through and the soup has thickened slightly. Don’t worry if your Italian Penicillin Soup seems a little thin at first, it will thicken as it sits.
7. Remove from heat and stir in the chopped parsley and red pepper flakes (if using). Now, this is where the Italian Penicillin Soup really comes alive with flavor.
8. Season with salt and pepper to taste. Remember, taste as you go! Everyone’s salt preference is different. While the Italian Penicillin Soup is cooking, I usually tidy up the kitchen a bit. Makes the whole process feel less chaotic.
9. If desired, stir in the cooked shredded chicken. This transforms it into a hearty Italian Chicken Soup. Your Italian Penicillin Soup should smell like warm broth, Parmesan cheese, and fresh parsley. It’s such a comforting aroma.

Family-tested Italian Penicillin Soup shortcuts? Absolutely! Use pre-cooked chicken or store-bought rotisserie chicken to save time.

How I Love to Serve This Italian Penicillin Soup

Okay, the Italian Penicillin Soup is ready, and now comes the best part – serving it! My family loves this Italian Penicillin Soup when I serve it with a crusty piece of bread for dipping. There’s nothing quite like soaking up all that delicious broth. If your kids love this, they’ll go crazy for my Pumpkin Wild Rice Soup.

My go-to side dishes that pair with Italian Penicillin Soup include a simple green salad with a light vinaigrette or some grilled vegetables. They add a nice balance to the richness of the soup. This Italian Penicillin Soup is perfect for a cozy weeknight dinner, a light lunch, or even when you’re feeling under the weather. It’s also a great option to bring to someone who’s sick or just needs a little comfort.

For Italian Penicillin Soup presentation tips, I like to garnish each bowl with a sprinkle of fresh parsley and a little extra Parmesan cheese. It makes it look extra special! If you have extra Italian Penicillin Soup, it keeps well in the fridge for up to 3 days. Just reheat it gently on the stovetop or in the microwave.

Seasonal Italian Penicillin Soup variations I’ve tried include adding some chopped carrots and celery in the fall, or some fresh spinach in the spring. Feel free to get creative and add whatever vegetables you have on hand. Friends always ask for this Italian Penicillin Soup recipe, and I’m always happy to share it. It’s just too good not to!

Your Italian Penicillin Soup Questions Answered

Okay, let’s tackle some of those burning questions you might have about making Italian Penicillin Soup. I’ve been making this for years, so I’ve definitely learned a few things along the way.

• Can I use a different type of pasta in this soup? Absolutely! You can use any small pasta you like, such as ditalini, or orzo. My kids really love the tiny star-shaped pasta in this Italian Penicillin Soup.
• Can I make this soup ahead of time? While you can make the broth ahead of time, I recommend adding the egg mixture right before serving. Otherwise, the eggs can become rubbery. You know what I do when my Italian Penicillin Soup is too salty? I add a squeeze of lemon juice! It helps to balance the flavors.
• Can I freeze this soup? I don’t recommend freezing the Italian Penicillin Soup with the egg mixture, as the texture can change when it’s thawed. However, you can freeze the broth separately and then add the egg mixture when you’re ready to serve. I wish I had frozen just the broth when I first attempted this recipe.
• I don’t have Parmesan cheese. Can I use another type of cheese? Yes, you can use Romano cheese or Pecorino cheese as a substitute. They both have a similar salty, savory flavor that works well in this Italian Penicillin Soup.
• What if my eggs scramble when I add them to the soup? This usually happens if the broth is too hot or if you add the eggs too quickly. Make sure the broth is simmering, not boiling, and drizzle the egg mixture in slowly while whisking constantly. The key to a good Egg Drop Soup Italian version of this soup is temperature control.
• Can I add vegetables to this soup? Absolutely! Chopped carrots, celery, spinach, or zucchini would all be delicious additions. Just add them to the broth along with the pasta so they have time to cook. One of my favorite memories is making this with my mother.
• Is this soup gluten-free? Not if you use regular pasta. However, you can easily make it gluten-free by using gluten-free pasta. Just be sure to check the package directions for cooking time. This soup is also a great Comfort Soup Recipe, no matter what your dietary needs are.

My Final Thoughts on This Italian Penicillin Soup

This Italian Penicillin Soup holds a special place in my heart because it’s a reminder of my family’s traditions and the simple joys of cooking. It’s a recipe that’s been passed down through generations, and I hope it will bring you and your loved ones as much comfort as it has brought us. This Italian Penicillin Soup reminds me of another family favorite…

My Italian Penicillin Soup Pro Tips:

• Always use fresh ingredients for the best flavor.
• Don’t overcook the pasta!
• Drizzle the egg mixture slowly to prevent scrambling.

Here are a few Italian Penicillin Soup variations you might enjoy:

1. Lemon Chicken Soup: Add a squeeze of fresh lemon juice to the soup for a bright, citrusy flavor.
2. Spicy Italian Penicillin Soup: Add a pinch of red pepper flakes for a little heat.
3. Hearty Italian Penicillin Soup: Add some cooked shredded chicken or diced ham to make it more substantial.

My son, Marco, loves the spicy version, while my daughter, Sofia, prefers the classic version with extra Parmesan cheese. But they both agree that my Italian Penicillin Soup is the best medicine when they’re feeling sick.

I hope you’ll try this Italian Penicillin Soup recipe and make it your own. Don’t be afraid to experiment with different ingredients and flavors to create a version that your family will love. And remember, cooking is all about having fun and creating memories. So, put on some music, pour yourself a glass of wine, and enjoy the process. I truly believe that a bowl of Italian Penicillin Soup can cure almost anything.

So, go ahead and give it a try! You won’t regret it! For more sanity-saving dinner ideas, check out this Recipe for Italian Stracciatella Soup.

Italian Penicillin Soup

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This comforting Italian Penicillin Soup is packed with flavor and immune-boosting ingredients. A hearty and delicious way to soothe a cold or just enjoy a flavorful meal.

• Author: Liliana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Soup
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup small pasta shapes (such as ditalini or orzo)
• 1 cup cooked chicken, shredded
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Pour in chicken broth and diced tomatoes. Stir in oregano, basil, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add pasta and cook according to package directions, usually about 8-10 minutes.
5. Stir in shredded chicken and Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and a squeeze of lemon juice.

Notes

For an extra boost of flavor and nutrients, add a handful of chopped spinach or kale during the last few minutes of cooking.