Italian Penicillin Soup (Creamy Egg Broth with Acini di Pepe)
This Italian penicillin soup is a creamy, nourishing comfort food made with garlic, vegetables, herbs, and a silky egg-infused broth served over acini di pepe pasta. Perfect for cold nights, sick days, or when you need something warm and healing.
- Prep Time: 10 MINUTES
- Cook Time: 25 MINUTES
- Total Time: 35 minutes
- Yield: 4-6 SERVINGS 1x
- Category: Dinner, DINNER | SOUP, Lunch
- Method: STOVETOP
- Cuisine: Italian, ITALIAN INSPIRED
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4–6 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon turmeric
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 2–3 farm fresh eggs
- 1 cup acini di pepe (or other small pasta)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6–8 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and add turmeric, Italian seasoning, thyme, garlic powder, onion powder, salt, and pepper.
- Simmer for 15–20 minutes until vegetables are very tender.
- Use an immersion blender to blend the soup until smooth and creamy.
- Reduce heat to low. Slowly crack in the eggs while stirring continuously (or whisk first and drizzle in) to create a silky texture.
- Cook acini di pepe separately according to package directions.
- Spoon pasta into bowls and ladle soup over the top. Serve warm.
Notes
- Blend thoroughly for the creamiest texture without adding dairy
- Stir constantly when adding eggs to prevent scrambling
- Cook pasta separately to avoid overly thick soup
- Add shredded chicken for extra protein if desired
Find it online: https://www.firsthomelovelife.com/italian-penicillin-soup/