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Creamy Italian egg broth soup with pale yellow egg pieces, small acini di pepe pasta, diced carrots, celery, onion, and garlic.

Creamy Italian Egg Broth Soup with Acini di Pepe

Simmer vegetables in chicken broth, blend until creamy, then stir in eggs for this Italian egg broth soup. Ready in 39 minutes and serves 4.
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Ingredients Method

Ingredients
  

Soup
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4–6 cloves garlic minced
  • 6 cups chicken broth
  • 1 teaspoon turmeric
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 2–3 farm fresh eggs
Pasta
  • 1 cup acini di pepe or other small pasta

Method
 

Soup
  1. In a large pot, warm the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until tender, roughly 6–8 minutes.
  2. Stir in the garlic and cook for 1 minute until aromatic.
  3. Introduce the chicken broth along with turmeric, Italian seasoning, thyme, garlic powder, onion powder, salt, and pepper.
  4. Let it simmer for 15–20 minutes until the vegetables are thoroughly soft.
  5. Employ an immersion blender to purée the soup until it reaches a smooth, creamy consistency.
  6. Turn the heat down to low. Gently break in the eggs while stirring constantly (or beat them first and stream them in) to achieve a silky texture.
Pasta
  1. Prepare the acini di pepe separately as directed on the package.
  2. Distribute the pasta among bowls and pour the soup over it. Serve hot.