Italian Penicillin Soup: Perfect, Simple Recipe!

Okay, let’s talk about a soup that’s basically a warm hug in a bowl: Italian Penicillin Soup. Seriously, this isn’t just any soup; it’s the kind that makes everything feel a little bit better, especially when sniffles and coughs are making the rounds. My first attempt? Total chaos! The eggs curdled, the pasta was mushy… but I learned, tweaked, and now? It’s a family staple. It’s become such a comfort food win for us. I’m sharing this recipe with you because, as busy moms, we need all the simple comfort we can get!

INGREDIENTS You’ll Need:

Trust me, this comforting Italian Penicillin Soup ingredient list is simple because busy moms need comfort without complexity! Don’t have pastina? No worries – I use orzo all the time. It’s just as comforting! You can find these simple ingredients at your regular grocery store. This Italian Penicillin Soup proves delicious doesn’t mean expensive. Here’s a Italian Penicillin Soup comfort hack that changed our family’s dinnertime: I pre-chop the parsley on Sunday so it’s ready to go all week. My family gets extra comfort when I add a tiny pinch of red pepper flakes – but only for the adults! The olive oil adds a richness that’s just unbeatable.

• 6 cups chicken broth: Low sodium is my go-to.
• 1 cup small pasta (pastina, ditalini, orzo): Whatever your kids will actually eat, right?
• 2 large eggs: The base of our “penicillin” magic.
• 1/4 cup grated Parmesan cheese: Adds that salty, comforting flavor.
• 2 tablespoons chopped fresh parsley: For a pop of freshness.
• 1 tablespoon olive oil: Extra virgin, because we’re fancy like that (sometimes!).
• Salt and pepper to taste: Don’t be shy!

Let’s Make it Happen!

1. Heat the olive oil in a large pot over medium heat. This warms the soul, too, you know?
2. Pour in the chicken broth and bring to a gentle simmer.
3. Add the pasta and cook according to package directions until al dente. Timing is everything! Usually, this takes about 8-10 minutes. This recipe for Italian Penicillin Soup usually takes about 20 minutes to make, start to finish. Perfect time to prep tomorrow’s lunch!
4. While the pasta is cooking, whisk together the eggs and Parmesan cheese in a bowl. This is where the magic happens!
5. Once the pasta is cooked, slowly drizzle the egg mixture into the simmering broth while stirring constantly with a fork. This creates those lovely, delicate egg strands. Don’t dump it all in at once, or you’ll get scrambled eggs!
6. Stir in the parsley and season with salt and pepper to taste. Your hearty Italian Penicillin Soup should smell amazing by now!
7. Serve immediately and watch those happy faces appear!

Here’s where I used to struggle with my comforting Italian Penicillin Soup – the egg mixture would sometimes clump. Learn from my experience! Stirring constantly is key. In my busy kitchen, this simple Italian Penicillin Soup usually takes about 25 minutes from start to finish. I love using pre-cooked chicken to add more protein, especially when I have leftover rotisserie chicken. While your Italian Penicillin Soup is cooking, take a moment to appreciate creating comfort for your family! Remember to taste as you go – a little more salt or pepper can make all the difference.

How We Love to Eat This!

My kids devour this soothing Italian Penicillin Soup when I serve it with crusty bread for dipping. They love soaking up all that delicious broth. We also like to add a side of steamed broccoli for a little extra green. This flavorful Italian Penicillin Soup is perfect for those busy weeknights when we need comfort food fast! It’s also great when someone is feeling under the weather.

I sometimes add a squeeze of lemon juice for a brighter flavor. It is also amazing with a side salad. Presentation matters, even for soup! A sprinkle of extra Parmesan and a sprig of parsley make it look extra appealing. Leftovers are great for lunch the next day. I’ve even frozen it in individual portions for super-busy weeks. This warm and soothing Italian Penicillin Soup is a hit with guests, too! Everyone always asks for the recipe.

FAQs: Your Questions Answered

• Is this light Italian Penicillin Soup really filling enough for growing kids? Absolutely! The pasta and eggs provide protein and carbs to keep them satisfied. I sometimes add shredded chicken or white beans for extra staying power.
• What if my picky eater won’t try this simple Italian Penicillin Soup? Start small! Offer a tiny spoonful and don’t pressure them. You can also try letting them add their own toppings, like a few croutons or a sprinkle of cheese. I’ve learned that presentation can make all the difference.
• Can I meal prep this family-friendly Italian Penicillin Soup for busy weeks ahead? Yes and no. You can definitely prep the ingredients ahead of time – chop the parsley, measure out the pasta, and whisk the eggs and cheese. However, I recommend cooking the soup fresh for the best texture. The pasta can get mushy if it sits for too long.
• Can I make this easy Italian Penicillin Soup vegetarian? Absolutely! Just use vegetable broth instead of chicken broth. It’s still super comforting and delicious.
• Can I freeze this Italian Penicillin Soup? It’s best eaten fresh. The pasta does tend to get mushy.
• What other variations can I make? Feel free to add other veggies! I love adding spinach or carrots.
• Is this recipe similar to Stracciatella soup? Yes, Italian Penicillin Soup is very similar to Stracciatella soup. It’s also related to Italian chicken soup and Egg drop soup Italian.
• Where can I find more information on Stracciatella? Check out Easy Italian Egg Drop Soup: Stracciatella – She Loves Biscotti or Pastina Egg Drop Soup (Stracciatella alla Romana) – LadyPearTree. There is also a discussion in this Stracciatella soup with pastina recipe.

Final Thoughts:

This comforting Italian Penicillin Soup is more than just a recipe; it’s a sanity-saving comfort food solution for busy families. It’s quick, easy, and packed with nutrients to help everyone feel their best. Plus, it’s a guaranteed dinnertime win in my house! It also reminds me of other soups like this one: Italian Sausage and Potato Soup

My Italian Penicillin Soup Comfort Hacks:

• Pre-chop veggies: Saves time on busy weeknights.
• Use leftover rotisserie chicken: Adds protein and flavor.
• Don’t skip the Parmesan: It makes a big difference!

Family-Tested Italian Penicillin Soup Variations:

• Spicy: Add a pinch of red pepper flakes.
• Cheesy: Stir in a handful of shredded mozzarella.
• Veggie-loaded: Add spinach, carrots, or zucchini.

My son loves the cheesy version, while my daughter prefers it plain with extra pasta. The key is to make it your own and find what your family loves! I hope this recipe brings some simple comfort and dinnertime success to your family. This comforting Italian Penicillin Soup is a gift to your family, a hug in a bowl when they need it most. If your kids love this hearty recipe, they’ll go crazy for this soup recipe: Chicken Parmesan Soup.Don’t be afraid to experiment and add your own personal touch. You got this, mama! If you love a simple soup that will taste great, try this one too: Potsticker Soup. It’s a great way to make a quick meal for your family.

This easy Italian Penicillin Soup is a testament to the fact that good food doesn’t have to be complicated. It’s a simple, comforting solution for feeding families without the overwhelm. Give this Easy Italian soup recipe a try! It might just become your new go-to Comforting Italian soup. I know it has for me! Enjoy your Italian Penicillin Soup!

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Italian Penicillin Soup

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This comforting Italian Penicillin Soup is packed with vegetables, chicken, and pasta, making it the perfect remedy for a cold or flu. It’s a flavorful and nourishing twist on classic chicken noodle soup.

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

Ingredients

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• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup cooked shredded chicken
• 1/2 cup small pasta (ditalini or orzo)
• 1 cup chopped kale or spinach
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)

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Instructions

1. Heat olive oil in a large pot or Dutch oven 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, oregano, thyme, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add cooked chicken and pasta. Cook until pasta is tender, about 8-10 minutes.
5. Stir in kale or spinach and parsley. Cook until wilted, about 2 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

For an extra boost of flavor, add a squeeze of fresh lemon juice before serving.