Recipe Snapshot
- Dish: Italian-style stracciatella egg drop soup with spinach and ditalini
- Servings: 4
- Total Time: 30 minutes
- Main Ingredient: Eggs
- Method: Chicken broth is simmered with pasta, then beaten eggs are streamed in to form ribbons and spinach is folded in.
- Effort Level: Simple
Our Spin on Italian Egg Drop Soup (Stracciatella)
Stracciatella soup, sometimes called Italian egg drop soup, gets its signature texture from streaming beaten eggs into simmering broth to create thin ribbons. Our variation adds in baby spinach and soup pasta, making the dish a little heartier while keeping the preparation quick and simple.
We like this version because it stays true to the traditional technique but brings a bit more flavor to the bowl. The combination of eggs, greens, and broth makes it nourishing without being heavy, and a pinch of nutmeg plus a generous sprinkle of Parmigiano-Reggiano adds depth right before serving.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CHICKEN STOCK: Use a good-quality chicken stock, homemade if possible, since the broth is the backbone of this soup. If using store-bought stock, choose a low-sodium variety so you have better control over the seasoning.
SOUP PASTA: We use ditalini because it cooks quickly and holds its texture well, but other small cuts of pasta such as acini di pepe or small shells work too. Avoid orzo as it can thicken the broth a bit too much.
PARSLEY AND SCALLIONS: Added just before serving, these ingredients add a light, fresh flavor that complements the richness of the eggs and cheese. Use the green tops of the scallions only; the white ends are too strongly flavored.
NUTMEG: A small pinch is traditional in stracciatella and enhances the eggs without being overwhelming. It’s optional, but it does add subtle warmth.
PARMIGIANO-REGGIANO: Freshly grated Parmigiano-Reggiano melts into the hot soup and brings salty, savory depth. You can substitute Romano or another variety of Parmesan if you like.
Prep Overview
How to Make Stracciatella Soup
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Stracciatella soup comes together quickly, so it helps to have all your ingredients prepped before you begin cooking. Once the stock is at a boil, the pasta cooks directly in the soup pot, which gives the broth a little body. While the pasta cooks, whisk the eggs until they’re smooth. This is key to getting that silky texture.
When the pasta is just shy of al dente, bring the broth down to a gentle simmer. Drizzle the eggs in slowly while stirring in a steady, circular motion. This keeps the eggs from forming large clumps and gives the soup its signature texture. As soon as the eggs set, fold in the spinach, parsley, and scallions. The spinach wilts almost immediately, and the herbs stay bright if added at the end. A generous sprinkling of Parmigiano-Reggiano is the finishing touch before serving.
Tips for Success
SEASON IN LAYERS: Chicken stock varies in saltiness so you’ll want to season carefully. Taste once after adding the eggs, and another time after the spinach wilts to avoid under or over salting.
SERVE IMMEDIATELY: Stracciatella cooks very quickly and once the eggs are added, it’s ready in minutes. Serve right away to avoid toughening the eggs and overcooking the pasta.
More Hearty Italian Soups
If you enjoy this stracciatella soup, you might also like our Italian Chicken Soup, a satisfying mix of tender chicken thighs, greens, tomatoes, and ditalini; Easy Italian Wedding Soup, our lighter turkey-meatball version of the classic; and Minestrone Soup, a thick, vegetable-forward blend with sausage, pancetta, and a splash of red wine for rich flavor.
Stracciatella Soup with Spinach and Pasta
Ingredients
- 8 cups chicken stock or broth, see notes
- 1 cup uncooked ditalini pasta, or other small pasta shape
- 5 large eggs, beaten
- 5 ounces fresh baby spinach leaves
- 1 tablespoon chopped parsley
- 4 scallions, green tops only, thinly sliced
- Pinch of nutmeg
- Salt and freshly ground black pepper
- Parmigiano-Reggiano, for serving
Instructions
- Bring the chicken stock to a boil in a large pot. Add the pasta and cook until al dente, about 8–10 minutes. Reduce the heat to maintain a gentle simmer.
- Slowly drizzle the beaten eggs into the simmering stock in a thin, steady stream while stirring continuously in a circular motion to form delicate egg ribbons. Add the nutmeg and lightly season with salt and pepper.
- Add the spinach, parsley, and scallions. Stir gently until the spinach wilts, 1–2 minutes. Taste and adjust the seasoning as needed.
- Ladle into bowls and top with grated Parmigiano-Reggiano and a few grinds of black pepper. Serve right away.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You had no semolina in your recipe. Unless the mean by ditalini? I’d love the semolina recipe if available. Thank you
Hi there,
We opted to replace the more traditional semolina with ditalini, but if you’d like to try the semolina version, here’s how: Omit the ditalini and whisk 4 tablespoons of semolina and 8 tablespoons of grated Parmigiano-Reggiano into 6 eggs prior to pouring them into the 8 cups of stock. These instructions come from “La Cucina”, a cookbook compiled by the Italian Academy of Cuisine. According to them this dish is typical of Rome and Lazio. Please note, we have not tested this, but if you try it, let us know how it turns out.
I made this soup but omitted the pasta and added turmeric and ginger. What a soothing chicken soup for when you’re down with a crummy cold!
Nice idea to add turmeric and ginger. Sounds delicious.
EZ/on table 20 min…made tonight, I added 1/2 tsp salt & 2 pinches of nutmeg….creates amazing flavor. Spinach has a diff taste in this soup…Yumm
Would b good for those who are ill, was soothing to my tummy.
Recent gastric bypass…a GREAT fat, hi protein, 0 sugar snack/small meal for me. EXACTLY WHAT MY DIETICIAN WOULD ADVISE . I’ll send recipe to her. TY.
Glad you enjoyed this Ann. The nutmeg is a nice touch. I will try it next time I make it!
This is a super quick and light dinner. Served it with a small salad. Will make again.
Hi Kelli,
This does make a nice, light dinner. I’m glad to hear you liked it.
This looks so interesting. We eat a lot of soup in our house and this looks both tasty and different from the norm. I will bookmark and try this soon. Cheers!