Description
Italian Penicillin Soup – Light, soothing, and deeply comforting, this Italian Penicillin Soup is the perfect recovery meal. Made with warm vegetable broth, garlic, herbs, and silky egg ribbons, it’s easy on the stomach yet full of cozy flavor.
Ingredients
Scale
- 6 cups vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 large eggs
- ¼ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried parsley
- Optional: fresh parsley or a squeeze of lemon for serving
Instructions
- Heat olive oil in a medium pot over medium heat.
- Add garlic and sauté for 30 seconds until fragrant, not browned.
- Pour in vegetable broth and bring to a gentle boil.
- In a small bowl, whisk eggs with Parmesan, salt, pepper, and parsley.
- Reduce broth to a simmer. Slowly drizzle in egg mixture while gently stirring to form soft egg ribbons.
- Simmer for 2–3 minutes until eggs are cooked through.
- Taste and adjust seasoning. Serve warm with fresh parsley or lemon if desired.
Notes
- This soup is light and gentle on the stomach, ideal for recovery or chilly days.
- Omit Parmesan or use a dairy-free alternative to make a dairy-free version.
- The eggs create silky ribbons; whisk eggs thoroughly and drizzle slowly for best texture.
- Finish with fresh parsley or a squeeze of lemon for brightness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: Approximately 108 per serving
- Sugar: 0-1 g
- Sodium: 700-900 mg
- Fat: 7-8 g
- Saturated Fat: 2-3 g
- Unsaturated Fat: 4-5 g
- Trans Fat: 0 g
- Carbohydrates: 3-5 g
- Fiber: 0-1 g
- Protein: 7-9 g
- Cholesterol: 90-100 mg
Keywords: Italian Penicillin Soup, recovery soup, comforting soup, egg ribbons, garlic soup, Italian-inspired soup, easy soup recipe, cozy soup, vegetarian soup, immune-boosting soup