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Italian Stracciatella Soup

This traditional Italian Stracciatella Soup is a silky, savory dish made with just a few wholesome ingredients. Beaten eggs are slowly poured into simmering chicken broth, forming delicate ribbons, while fresh spinach and Parmesan add both flavor and nutrition. It's a simple, comforting recipe ideal for busy weeknights and perfect for those seeking light and authentic Italian soups.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 Bowls
Course: Soup
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 4 cups homemade chicken stock or low-sodium chicken broth
  • 2 large eggs
  • 1 cup fresh spinach chopped
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley chopped (optional, for garnish)

Method
 

  1. Heat the Chicken Stock: In a large pot, bring the chicken stock to a simmer over medium heat.
  2. Prepare the Eggs: Beat the eggs in a small bowl and set them aside.
  3. Add Spinach: Add chopped spinach to the simmering broth and let it wilt for about 1 minute.
  4. Create the Stracciatella: Slowly drizzle the beaten eggs into the broth while stirring gently to form thin, silky ribbons.
  5. Season and Serve: Stir in grated Parmesan cheese. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley if desired.

Notes

For added richness, use homemade bone broth or a dash of olive oil. You can substitute kale or arugula for spinach for a slightly different flavor. To make it heartier, stir in cooked pasta like orzo or small shells before adding the eggs. Best served hot and fresh, but leftovers can be stored in the refrigerator for up to 2 days.