Italian Penicillin Soup is a two-component comfort dish: a silky blended vegetable broth poured over creamy, buttery pastina pasta enriched with egg yolk and Parmesan. The standout technique combines a full-bodied vegetable purée with separate pasta prepared à la carbonara style for maximum richness.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Roughly chop the carrots, celery, and onion.
Add the chopped vegetables to a large pot or Dutch oven along with the Parmesan rind (if using), garlic cloves, fresh thyme, fresh rosemary, ginger paste, salt, and turmeric.
Cover everything with the chicken stock.
Bring the pot to a simmer and cook until the vegetables are tender.
Once cooked, remove and discard the fresh herb stems and the Parmesan rind.
Strain the vegetables from the broth, reserving the broth. Transfer the cooked vegetables to a blender.
Add a ladleful of the reserved broth to the blender and blend the vegetables until completely smooth.
Pour the blended vegetable puree back into the pot with the rest of the broth and stir to combine.
In a separate pot, cook the pastina pasta according to package directions. Drain well.
To the cooked pastina, add butter, salt, pepper, freshly grated Parmesan cheese, and egg yolks. Stir vigorously until a creamy consistency is formed.
To serve, place a generous scoop of the creamy pastina into a bowl.
Ladle the hot broth over the pastina.
Finish with a large squeeze of fresh lemon juice, more grated Parmesan, and a crack of black pepper. Enjoy immediately.
Store broth and blended purée together in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Prepare the creamy pastina component fresh at serving time for best texture.
blender · Dutch oven or large pot · strainer or fine-mesh sieve
Prepare the broth and vegetable purée up to 2 days ahead and refrigerate separately. Cook the pastina and finish with butter, egg yolks, and cheese just before serving for the creamiest result.
Ditalini, orzo, or small alphabet pasta work as direct substitutes. Cook and finish the same way—the key is a small, quick-cooking shape.
Egg yolks create the creamy texture and richness. If avoiding raw or undercooked eggs, temper them by whisking in a few tablespoons of hot pasta water first, or omit and rely on butter and Parmesan alone for a lighter soup.
Yes. Use 8 cups vegetable stock in place of chicken stock for a vegetarian version; the flavor will be lighter and less savory.
The rind infuses deep umami into the broth as it simmers. It's optional but highly recommended for added flavor; discard it before serving.
