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Stracciatella soup is a cozy Italian egg drop soup made with rich chicken broth and Parmesan. I add orzo and fresh spinach to make it a satisfying meal. Done in just 20 minutes!
Easy Stracciatella Soup Recipe
If you’ve never had stracciatella soup before, it’s an Italian version of egg drop soup. As the egg and Parmesan mixture is slowly stirred into the hot broth, it forms ribbons that give the soup its signature texture. It’s rich and full of flavor, but unlike so many other soup recipes, it comes together quickly and easily, with very little prep and cooking time. Add it to your collection of cozy chicken soups, along with Chicken Soup with Spinach and Whole Wheat Acini Di Pepeand Chicken and Cavatelli Soup.
Why This Stracciatella Soup Is a Favorite
I love serving stracciatella soup as a light dinner with toasted sourdough bread, but it’s also a great first course for an Italian meal. When I make it for my daughter, I leave out the spinach since she’s not a fan!
- Ready in about 20 minutes: The freshly grated Parmesan and chicken bone broth add so much flavor, you don’t need a long simmer time.
- Protein-packed: Eggs, Parmesan, and bone broth make this soup a good source of protein.
- Comfort food meal: If chicken noodle soup is your comfort food, I have a feeling you’ll love this one too!
Ingredients You’ll Need
Below are the ingredients for this stracciatella soup. See the recipe card for exact measurements.
- Reduced-sodium chicken bone broth: I like the extra nutrition bone broth offers, but regular chicken broth also works. You can swap in vegetable broth for a vegetarian stracciatella soup.
- Eggs form the ribbons throughout the soup.
- Freshly grated Parmesan: This is a recipe where you don’t want to use pre-grated or shredded Parmesan. You’ll notice the difference!
- Fresh flat-leaf parsley adds fresh flavor.
- Baby spinach wilts smoothly into the soup.
- Orzo: Gluten-free orzo works too.
- Freshly ground black pepper for serving.
How to Make Stracciatella Soup
You’ll find the complete instructions in the recipe card, but here’s an overview.
- Bring the broth to a boil: Heat most of the chicken broth in a large pot until boiling.
- Mix the egg mixture: Whisk the remaining broth with the eggs, Parmesan, and parsley until well combined.
- Cook the orzo: Add the pasta to the boiling broth and cook according to the package directions.
- Create the egg ribbons: Reduce the heat to low and slowly drizzle the egg mixture into the soup while stirring.
- Finish the soup: Cook for 1 to 2 minutes, then remove from the heat. Stir in the spinach until it wilts and season with salt and black pepper to taste.
- Serve: Ladle into bowls and, if desired, finish with a drizzle of olive oil, extra Parmesan, and toasted sourdough bread.
Yield: servings
Serving Size: 1 cup
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Bring 6 cups chicken broth to a boil.
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In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Set aside.
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Add the orzo and cook according to package directions.
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When the pasta is done, turn the heat to low and slowly drizzle the egg and cheese mixture into the pot.
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Cook for 1-2 minutes, then remove from the heat, add salt as needed and black pepper to taste. Add the baby spinach and mix until it welts.
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Serve in bowls with a drizzle of extra virgin olive oil (optional) and more grated cheese, if desired. Stracciatella soup is great with some toasted sourdough bread!
Last Step:
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*Use vegetable broth for vegetarian.
Serving: 1 cup, Calories: 234.5 kcal, Carbohydrates: 16.5 g, Protein: 25 g, Fat: 9.5 g, Saturated Fat: 4 g, Cholesterol: 73.5 mg, Sodium: 332 mg, Fiber: 1.5 g, Sugar: 0.5 g
Tips from Gina’s Test Kitchen
- Stir gently: Slowly stirring creates ribbons throughout the soup. If you don’t stir enough, you’ll end up with big pieces of egg, and if you stir too much, you’ll end up with little threads of egg.
- Don’t boil after adding the eggs: Keep the heat low so the eggs stay tender.
- Add the Parmesan rind: If the Parmesan you buy has a rind, you can toss that in with the broth and it will add a little extra flavor to the soup. Remove it before serving.
Variations
- Substitute another tiny pasta (like ditalini) for the orzo.
- Add shredded rotisserie chicken for extra protein.
- Serve with lemon wedges for a squeeze of brightness.
Storage and Reheating
- Refrigerator: Store leftover stracciatella soup in an airtight container for up to 4 days.
- To reheat: Warm gently on the stovetop or in the microwave. If the soup has thickened, you can add more broth or water when reheating.
