Nothing says “comfort food” like a warm, hearty bowl of soup, and today, we’re diving into a soul-soothing classic with a twist: Italian Penicillin. Think of it as your grandma’s chicken soup, but with a little Italian flair that takes it to the next level. Whether you’re battling a cold, craving something cozy, or just looking for a dish that feels like a hug in a bowl, this recipe has you covered.
Let me walk you through how to whip up this bowl of magic in just 25 minutes. Trust me, it’s so easy that even if your cooking skills max out at boiling water, you’ll be golden. Grab your apron (or not, because we’re keeping it casual), and let’s get started.
The Building Blocks of Comfort
First off, let’s talk ingredients. Italian Penicillin is all about simple, humble components coming together to create something magical. You probably already have most of these on hand, but even if you don’t, a quick trip to the store will set you right. Here’s what you’ll need:
- Butter – The unsung hero of flavor. You’ll need 2 tablespoons, twice, because butter makes everything better.
- Celery, Carrot, and Onion – The holy trinity of soups. Dice up ½ cup of each, and don’t stress about perfect cuts; we’re not on a cooking show.
- Garlic – Just one clove, minced. It’s small but mighty, trust me.
- Pastina (or Orzo) – 1 cup of these adorable little pasta pieces that soak up all the flavor. If you’re out, any small pasta will do.
- Chicken Bone Broth – 4 cups of liquid gold. This is the foundation, so use the good stuff. Homemade? Awesome. Store-bought? Totally fine.
- Turmeric – Just ¼ teaspoon for a pop of color and an anti-inflammatory kick.
- Kosher Salt and Fresh Ground Pepper – A pinch here, a sprinkle there; adjust to taste like the soup artist you are.
- Parmesan Cheese – ½ cup grated. Fresh is ideal, but hey, no judgment if you’re using the pre-grated stuff.
- Egg – Whisk it up thoroughly for that dreamy, silky finish.
- Parsley and Lemon – These are optional but highly recommended for a fresh, zesty touch.
Let the Magic Begin
Now that we’ve gathered our squad of ingredients, it’s time to turn on the stove and get cooking. Don’t worry if you’re not a seasoned chef. This recipe is as foolproof as it is delicious.
- Start with the Basics
Melt your butter in a medium-sized pot over medium heat. Once it’s nice and sizzly, toss in your diced onion, carrot, and celery. Sauté them until they’re softened and smelling amazing—about 5 minutes. Pro tip: this step is where your kitchen starts smelling like you really know what you’re doing. - Garlic Time
Add in your minced garlic and let it mingle with the veggies for a minute or so. You’ll know it’s ready when the aroma hits you like a warm hug. Be careful not to let it burn—burnt garlic is not the vibe here. - Broth It Up
Pour in the chicken bone broth, then sprinkle in the turmeric, salt, and pepper. Give everything a good stir, and crank up the heat until the mixture starts to simmer. At this point, you might feel tempted to grab a spoon and sip the broth straight—resist! - Pasta Party
Time to add your pastina (or orzo). Let it cook right in the broth until it’s perfectly al dente. Keep an eye on it, though—nobody wants mushy pasta. - Butter and Cheese—Oh My!
Once the pasta is cooked, take the pot off the heat and stir in the remaining butter and that glorious Parmesan cheese. This is where things start getting seriously luxurious. - Egg-squisite Finish
Let the soup cool for just a few minutes. Then, grab your whisked egg and slowly drizzle it in while stirring continuously. This step requires a little patience, but the payoff is a rich, velvety soup that’ll make you feel like a culinary genius. - Finishing Touches
Sprinkle in some fresh parsley and squeeze in a little lemon juice for brightness. These last-minute additions take your soup from great to wow.
Time to Dig In
Congratulations, you’ve just made Italian Penicillin! Grab a bowl, ladle in that golden goodness, and prepare to be comforted on a whole new level. This soup is perfect for cozy nights, lazy Sundays, or those days when you’re feeling a little under the weather. Bonus points if you pair it with a slice of crusty bread to soak up every last drop.
What’s great about this recipe is its versatility. Feeling fancy? Add some shredded rotisserie chicken for extra protein. Want to kick up the flavor? A dash of red pepper flakes or a drizzle of olive oil wouldn’t hurt. This soup is basically a blank canvas, so go wild.
Why It Works
So, why is this called “Italian Penicillin”? It’s simple: it’s like medicine for the soul. The chicken broth is nourishing, the turmeric adds an anti-inflammatory boost, and the butter and Parmesan make everything better (scientific fact). Plus, the addition of egg gives it that silky richness reminiscent of classic Italian soups like stracciatella. It’s comfort food with a side of class.
FAQs about Italian Penicillin
How long does Italian Penicillin last in the fridge?
Italian Penicillin will last in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. If you want to keep it longer, you can freeze it for up to 3 months, though the pasta may soften a bit once reheated.
Can I use regular chicken broth instead of bone broth?
Yes, you can substitute regular chicken broth for bone broth if that’s what you have on hand. Bone broth adds a bit more richness and nutrients, but regular broth will still make a delicious soup.
Can I use a different type of pasta?
Absolutely! While pastina is traditional, any small pasta like orzo, acini di pepe, or even mini shells will work just fine. Just cook it to al dente in the broth for the best texture.
Can I make this recipe vegetarian?
Yes! For a vegetarian version, simply replace the chicken bone broth with vegetable broth. You could also add in extra veggies, like spinach or zucchini, to make it even heartier.
Is there a way to make this soup dairy-free?
Yes, you can skip the butter and Parmesan cheese. Instead, try using olive oil for sautéing and a dairy-free Parmesan or nutritional yeast for a cheesy flavor. You can also experiment with adding a non-dairy cream alternative if you want that creamy finish.
What if I don’t have turmeric?
If you don’t have turmeric, you can skip it or replace it with a pinch of saffron for a slightly different flavor. It won’t be quite the same, but the soup will still be tasty without it!
Can I add meat to this soup?
Absolutely! If you’re craving more protein, you can add cooked chicken, turkey, or even sausage. Shredded rotisserie chicken is a great shortcut if you want to save time.
Can I double the recipe?
Yes, you can easily double the recipe if you’re feeding a crowd or want to have leftovers. Just make sure to adjust the cooking pot size accordingly, and watch the simmering time to ensure the flavors meld properly.
What can I serve with this soup?
This soup is great on its own, but if you want to add something extra, serve it with a side of crusty bread or a fresh green salad. A drizzle of olive oil and a sprinkle of fresh herbs will take it to the next level!
Can I make Italian Penicillin ahead of time?
Definitely! In fact, this soup tastes even better the next day as the flavors have more time to develop. Just let it cool before storing it in the fridge, and reheat gently when you’re ready to enjoy it.
Can I use dried parsley instead of fresh?
Yes, you can use dried parsley if that’s all you have. However, fresh parsley adds a burst of color and flavor that dried herbs can’t quite replicate. If you use dried, just reduce the amount to about 1 teaspoon.
Final Thoughts
Now that you’ve mastered this recipe, don’t be surprised if it becomes your go-to comfort dish. It’s quick, easy, and guaranteed to impress anyone lucky enough to share a bowl with you. Oh, and one last tip: this soup tastes even better the next day, so don’t be afraid to make a double batch.
There you have it—a simple, satisfying soup that’s as fun to make as it is to eat. So, what are you waiting for? Go forth and cook your way to cozy bliss! ????
