Ultimate Italian Penicillin Soup Recipe: Comforting & Delicious

Okay, flavor adventurers, gather ’round because I’m about to drop a culinary BOMB on you! Get ready for my latest obsession: Italian Penicillin Soup. This isn’t your grandma’s chicken noodle – although it IS comfort food, Italian style! This is like a warm hug from Italy, a flavor explosion that’ll knock your socks off, and the ultimate weapon against the blahs.

I first tasted a version of this soup at a tiny trattoria in Rome, during a ridiculously rainy day. The broth was so vibrant, so deeply flavorful, it was like sunshine in a bowl. Seriously, I felt my sinuses clear up with every slurp! That was it, my destiny was sealed – I HAD to recreate that magic! The best thing? I’m here to share the recipe for my Italian Penicillin Soup with all of you!

I tinkered, I tested, I tasted (oh, the sacrifices I make for you!). My first few attempts were…well, let’s just say they lacked that certain je ne sais quoi. Then, BAM! I swapped out regular chicken broth for a homemade version, packed with Parmesan rinds and fresh herbs, and everything changed. It was that perfect balance of rich, savory, and bright that embodies everything the Cuba Queen brand is all about!

This Italian Penicillin Soup is pure Cuba Queen – bold, unapologetic flavor that turns any ordinary day into a celebration. It’s comfort food, but with a serious kick. You are going to love this – let’s get cooking!

• 8 cups Chicken Broth: Homemade is always best! Use good quality store bought chicken broth for a shortcut.
• 4 oz Pastina Pasta: This tiny pasta is perfect for this soup. Feel free to use other small pasta like ditalini in a pinch.
• 2 large Eggs: Free-range eggs give the soup a beautiful color and richness.
• 1/4 cup Grated Parmesan Cheese: Freshly grated is a MUST. This adds so much flavor.
• 2 tbsp Chopped Fresh Parsley: Flat-leaf parsley adds a fresh, herbaceous note.
• 1 tbsp Olive Oil: Extra virgin olive oil adds a fruity flavor to the base.
• 2 cloves Garlic: Minced garlic gives it a pungent, aromatic flavor.
• Salt and Black Pepper: To taste. Don’t be shy with the pepper!
• 1/4 cup chopped carrots (optional): Added flavor, adds texture and color.
• 1/4 cup chopped celery (optional): Adds depth of flavor to the broth.

This Italian Penicillin Soup ingredient list is SHORT but mighty! The secret to an epic Italian Penicillin Soup is using freshly grated Parmesan instead of the pre-shredded stuff. Trust me, the flavor difference is HUGE!

You’ll find the best Parmesan for this Italian Penicillin Soup at your local cheese shop, or even the fancy cheese section of your grocery store. Splurge on this one Italian Penicillin Soup ingredient – trust me, it’s worth it! For a flavor-boosting modification, try adding a pinch of red pepper flakes for a little heat. Store extra Parmesan tightly wrapped in the fridge to keep it fresh.

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic! You want that beautiful aroma, not a bitter taste. Don’t stress – your Italian Penicillin Soup is going to be incredible!
2. Pour in the chicken broth and bring to a simmer. Add the carrots and celery (if using). Pro tip for Italian Penicillin Soup perfection: use homemade chicken broth if possible. It adds SO much depth of flavor. You can also add a Parmesan rind to the broth while it simmers for extra umami. Simmer broth for 10 minutes.
3. Add the pastina pasta to the simmering broth and cook according to package directions, usually about 6-8 minutes, or until al dente. Here’s where most people mess up their Italian Penicillin Soup – but not you! Make sure you don’t overcook the pasta, or it will get mushy.
4. While the pasta is cooking, whisk the eggs and Parmesan cheese together in a small bowl. This is the key to that creamy, luscious texture. This is where your Italian Penicillin Soup transforms into pure magic.
5. Once the pasta is cooked, slowly drizzle the egg and Parmesan mixture into the simmering broth, stirring constantly to create delicate egg ribbons. Think of it like making Egg Drop Soup Italian style. In my kitchen, this Italian Penicillin Soup takes exactly 2-3 minutes for the egg ribbons to set up properly. Your Italian Penicillin Soup should look like a creamy, comforting dream!
6. Remove the pot from the heat and stir in the chopped fresh parsley. Season with salt and pepper to taste. Don’t be afraid to adjust the seasoning to your liking. Taste, taste, taste!
7. Serve immediately and enjoy your Italian Penicillin Soup! While your Italian Penicillin Soup is working its magic, grab your camera – this is Instagram gold!

Serve your Italian Penicillin Soup hot, garnished with an extra sprinkle of Parmesan cheese and a few fresh parsley leaves. For maximum impact, serve it in warmed bowls. People absolutely lose their minds when I serve this Italian Penicillin Soup at a cozy dinner party or when someone is feeling under the weather.

This Italian Penicillin Soup absolutely slays at dinner parties! Pair this with crusty Italian bread for dipping into that luscious broth. I love serving it with a simple side salad dressed with a lemon vinaigrette to cut through the richness.

This soup is perfect for a chilly evening, a comforting lunch, or anytime you need a little pick-me-up. For an Instagram-worthy plating technique, try swirling a drizzle of olive oil on top before serving. For creative leftover transformations, you can add leftover Italian Penicillin Soup to a frittata or use it as a base for a creamy pasta sauce.

I’ve even experimented with seasonal **Italian Penicillin Soup** variations. In the fall, I add roasted butternut squash. In the spring, I stir in fresh spinach and lemon zest. Delicious!

• Can I make this Italian Penicillin Soup spicier? Absolutely! Add a pinch of red pepper flakes to the broth while it’s simmering, or drizzle a little chili oil on top before serving. I like to add some Calabrian chili paste.
• What if I don’t have pastina pasta for my Italian Penicillin Soup? No problem! You can use any small pasta shape, such as ditalini, orzo, or even broken spaghetti. Pastina Egg Drop Soup (Stracciatella alla Romana) – LadyPearTree
• Can I use vegetable broth instead of chicken broth? While chicken broth is traditional, you can definitely use vegetable broth for a vegetarian version. Just be sure to use a good quality broth with plenty of flavor.
• How do I know when my Italian Penicillin Soup is perfectly done? The pasta should be tender, and the egg ribbons should be set but still slightly soft. The broth should be flavorful and aromatic.
• Can I add vegetables to this soup? Of course! Feel free to add chopped carrots, celery, zucchini, or spinach to the broth while it’s simmering.
• Can I make this soup ahead of time? While this soup is best served immediately, you can make the broth ahead of time and store it in the fridge for up to 3 days. Just add the pasta and egg mixture when you’re ready to serve.
• What if my egg mixture curdles in the soup? This can happen if the broth is too hot. To prevent curdling, make sure the broth is simmering gently, not boiling. You can also temper the egg mixture by whisking in a little of the hot broth before adding it to the pot. This is a Stracciatella Soup trick.
• Is this Italian Penicillin Soup similar to Italian Wedding Soup? Yes and no. While both are Italian soups with broth and pasta, Italian Wedding Soup typically includes meatballs and greens. My Italian Penicillin Soup is a simpler, more streamlined version.

This Italian Penicillin Soup represents everything Cuba Queen stands for: bold flavor, comforting ingredients, and a celebration of simple pleasures. It’s a recipe that’s both easy to make and incredibly satisfying. I promise that this Italian stracciatella soup recipe will be your go to for cold and flu season.

My Italian Penicillin Soup Power Tips:

• Use homemade chicken broth. It makes a HUGE difference in flavor.
• Don’t overcook the pasta. Mushy pasta is a crime against flavor!
• Taste and adjust the seasoning. Don’t be afraid to add more salt, pepper, or Parmesan cheese to your liking.

I’ve created several variations of this Italian Penicillin Soup that I absolutely adore. There’s the Spicy Italian Penicillin Soup with Calabrian chili paste, the Lemony Italian Penicillin Soup with a squeeze of fresh lemon juice, and the Cheesy Italian Penicillin Soup with an extra handful of Parmesan. The Cheesy version always gets the biggest reactions! This Italian Penicillin Soup reminds me of another flavor explosion I can’t wait to share. If this recipe rocks your world, you NEED to try my Creamy Reuben Soup!

I encourage you, flavor adventurers, to make this Italian Penicillin Soup your signature dish. Experiment with different variations, add your own personal touch, and share your creations with the world. I have complete confidence in your cooking success! For more sanity-saving dinner ideas, check out my Cheddar Garlic Herb Potato Soup.

Let’s create some Italian Penicillin Soup memories together! Share your results with me on social media – I can’t wait to see what you create! If you want more recipe ideas, see more autumn soup recipes from Rome, Italy.

Now, go forth and conquer that Italian Penicillin Soup! ✨🔥🌮