Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1/2 lb Italian pork sausage, casings removed
  • 6 cups low-sodium chicken bone broth
  • 3/4 cup pastina pasta
  • 1 tsp dried oregano
  • 2 large eggs, room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter, cold
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp of butter in a Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the Italian sausage, breaking it into small crumbles with a spoon. Brown until the edges are mahogany-colored and the fat has rendered.
  3. Toss in the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and translucent. Stir in the minced garlic and oregano for the final 60 seconds until fragrant.
  4. Pour in the chicken bone broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  5. Use an immersion blender to blend the broth and vegetables directly in the pot until the soup is smooth and opaque.
  6. Stir in the pastina pasta and simmer until the pasta is cooked through and tender.
  7. In a separate bowl, whisk together the eggs and grated Parmesan cheese. Slowly temper the mixture by whisking in a ladle of the hot broth to prevent curdling.
  8. Slowly stir the tempered egg and cheese mixture back into the pot over low heat to create a stable, creamy emulsion.
  9. Remove from heat and stir in the cold butter, fresh lemon juice, and chopped parsley.