Our stracciatella soup recipe is a soothing way to end your meal.
Those cloud-like egg streaks along with the tender spinach will melt in your mouth, like pure comfort, especially when the soup’s still warm. Everything is seasoned with salt, pepper, and parmesan—just lightly to allow their natural flavors to shine through.
The soup cooks in 20 minutes, an easy side to any meal.
What Is Stracciatella?
The term means ‘little rags’ in Italian, it is also used for a flavor of gelato and a cheese. It’s not the best way to describe these exquisite dishes, but it makes sense—all three dishes do have an uncanny resemblance.
At first, we thought stracciatella soup would call for stracciatella cheese, but their respective natures are incompatible. While the soup is about light and gentle flavors, the cheese is rather rich and heavy. We stick with the usual choice that is parmesan cheese and use it in a very small amount to keep the broth light.
Is Stracciatella Soup Healthy?
The soup might not be the most nutritious, but we’d say that it’s still pretty healthy.
Contained within we have:
Complete proteins, Vitamin D, vitamin A, calcium, iron, etc. from eggs.
With little cheese and no other dairy products, our stracciatella soup recipe is low in calories and saturated fats: 86 calories and 2 g saturated fat. This characteristic makes the soup an ideal side for rather heavy main dishes, such as chicken, steaks, tenderloins, etc.
Ingredients for This Stracciatella Soup Recipe
Eggs: whisked in a bowl with parmesan and parsley, then added to the broth while it’s bubbling.
Spinach: leaves only, since the fibrous nature of the stems isn’t fitting for the comfort soup.
Parmesan: grated. No substitutes.
Thickener: not required.
Stock: chicken or vegetable stock.
Seasonings: salt and pepper.
Apart from these call-fors, there are certain ingredients you can add to make the soup even more comforting. We’re talking silken tofu, carrots (cooked for at least one hour), and celery (cooked for 15 minutes); any of these will contribute a similar softness to the soup.
The details on how to make the soup are included in our ‘stracciatella soup recipe’ card at the bottom.
Storing and Reheating the Soup
Keep the soup in air-tight containers or Ziploc bags, either refrigerated and used within 4 days, or frozen and used within 3 months.
Since it’s so easy to make, we highly recommend having the soup all in one sitting rather than leaving behind leftovers. The eggs, once cooled down and reheated, will harden and no longer be as comforting.
To reheat, transfer the portion you want to a pot and simmer on low heat until heated through.
Remove the spinach stem, chop it, and measure out 1 oz.
Whisk 4 eggs in a bowl.
Grate 0.5 oz parmesan cheese and set aside.
Chop 2-3 sprigs of parsley finely, and measure out 2 tbsp.
Boil the broth: Over high heat, bring a pot of 2 cups unsalted chicken broth to a rolling boil. This should take about 7 minutes.
Meanwhile, make the egg mixture: whisk together 4 eggs, 0.5 oz grated parmesan, and 2 tbsp parsley. You can use a bowl or measuring cup to pour with ease.
Gently, add the eggs: As the broth’s boiling, whisk it with one hand and with the other hand, gradually add the egg mixture into the broth. Stop whisking once all is added, and allow the soup to come to a boil again. Once it does, turn the heat down to medium.
Season the soup: with 1/4 tsp salt and 1/4 tsp ground black pepper.
Add the spinach: Add 1 oz spinach to the soup and cook on medium for 4 minutes. Turn off the heat.
Serve: Ladle the soup into serving bowls and garnish with 1/4 tsp red pepper flakes.
How to Make Stracciatella Soup
Amount Per Serving (1 serving)
Calories 86Calories from Fat 47
% Daily Value*
Saturated Fat 2g
Vitamin A 1127IU
Vitamin C 5mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Natalie Butler is a registered dietitian nutritionist with a passion to help others live their best life through food, fitness, safer beauty and a healthy lifestyle. She has expertise with a variety of diets and diseases and believes that there is no one-size-fits-all approach for health.
Just cooked up a bowl of this stracciatella soup - what a delight! It has all of my favorite ingredients - eggplant, zucchini, carrots - in a tasty broth that really ties it all together. Will be making this one again soon!