Stracciatella Soup With Egg & Baby Spinach

September 26, 2011

This classic Italian soup is packed with protein, vitamins and minerals, is on the table in 15 minutes and feeds a family of four for a fiver!


2 eggs

4 cups chicken stock, salt reduced

2 tbsp parmesan cheese, finely grated

2 cups baby spinach leaves, washed

½ cup wholemeal pasta, cooked

2 tbsp chopped parsley

Freshly ground pepper


Bring the chicken stock to the boil.

In a small bowl whisk the eggs and parmesan cheese.

Reduce the heat, gently stir the stock and drizzle in the egg mixture. Stir gently to form thin strands of egg.

Add the spinach and cooked pasta, simmer for one minute, season with pepper and serve.

To serve:

Serve with crusty wholemeal bread.

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