Stracciatella Soup with Spinach and Pasta
This stracciatella soup recipe combines hot chicken broth, delicate egg ribbons, spinach, and ditalini pasta for a light yet satisfying Italian-inspired meal. It’s ready in about 30 minutes and perfect for a simple weeknight dinner.
Servings: 4 servings
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
ABOUT THE CHICKEN STOCK: If you don't have homemade chicken stock, you can use store-bought, low-sodium stock or bone broth. If the stock reduces more than you prefer while the pasta cooks, thin with a little water or additional stock.
SERVING: Stracciatella is best served immediately, as the pasta continues to absorb broth as it stands.
Nutrition
Calories: 430 | Total Fat: 13g | Cholesterol: 247mg | Sodium: 1244mg | Carbohydrates: 51g | Fiber: 2g | Sugar: 9g | Protein: 27g