It’s the kind of soup that feels familiar and uncomplicated. Soft pasta, a light broth, and a bit of patience are all it really needs. Often called Italian penicillin, it is traditionally made when someone is under the weather, thanks to its warmth, simplicity, and comforting qualities.

• Add the chicken broth and water to a large pot and bring to a boil over high heat with the lid on.
• While the liquid heats, roughly chop the carrots, celery, onions, and garlic. Once the pot is boiling, add the vegetables to the broth, cover, and reduce the heat slightly to maintain a steady boil.
• Season the soup with Italian seasoning, onion powder, paprika, sea salt, and black pepper. Stir well, cover, and let the vegetables simmer for 40 to 45 minutes, until the carrots are very soft.
• While the vegetables cook, bring a separate pot of well salted water to a boil. Add the small pasta and cook until al dente, tender but still slightly firm.
• Drain the pasta and return it to the pot. Stir in the butter until melted, then add the egg yolk and mix quickly until fully combined. Stir in the lemon juice to taste. Add the Parmesan cheese and stir until smooth and glossy.
• Once the vegetables have finished cooking, blend the soup until completely smooth using an immersion blender or a standard blender. If using a regular blender, work in batches and be careful when blending hot liquids.
• To serve, spoon the pasta into shallow bowls and ladle the hot soup around it. Finish with more basil and Italian seasoning, additional Parmesan, and black pepper if desired.
  

Enjoy!

This is the kind of soup that is simple, reliable, and easy to come back to. Whether you are feeling under the weather or just want something comforting and low effort, it is warm, nourishing, and quietly satisfying. Serve it with good bread, enjoy it slowly, and keep the recipe on hand for colder days!