Stracciatella Soup

Dinner, Soups

Stracciatella Soup |

You know when you’re hungry but the idea of cooking and actually having to deal with yourself and said hunger seems like SO much work that you feel like you might die? Not actually die, but being super hungry makes everyone melodramatic. You know what I mean. You feel me!

This dish is perfect for the moment I’m describing. It is the simplest of simple dishes. It’s cheap, CHEAP to make. Every poor college student should have this recipe in their repertoire. And it’s COZY. It’s sweater-weather soup.

Stracciatella Soup |

If you’ve never heard of this soup, let’s discuss. Let’s gossip about this soup.

It’s an Italian egg-drop soup. Stracciatella is what you’d consider peasant food, only requiring a few ingredients in its purest form: water, Parmesan, spinach and egg. Of course, I think adding a bit of chicken broth, lemon juice and a teeny bit of pasta make it a bit more interesting and filling.

Stracciatella Soup |

But really even this version you see is only slightly more complicated than the original. There’s nothing fussy about this soup, which is exactly what you want when you feel like you’re on your ‘hangry deathbed’.

I like to make this when nothing else exists in my kitchen. I usually always have pasta, eggs and water. Oh and black pepper–very important!

Stracciatella Soup |

Stracciatella Soup |

Stracciatella Soup

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • *1/2 cup mini fussili pasta
  • 1 cup water
  • 2 cups low-sodium chicken broth
  • Juice from 1/4 lemon
  • Salt, to taste
  • Pepper, to taste
  • 1/3 cup finely grated Parmesan-Reggiano, plus more for garnish
  • 1 large egg, beaten
  • 1/2 cup fresh baby spinach


  • Bring a medium saucepan filled with salted water to a boil. Add the fussilli and cook until very al dente, about 5-7 minutes. Drain the pasta and set it aside.
  • To the same (empty) saucepan (no need to clean it out), set over medium heat, combine the water, chicken broth and lemon juice. Bring the broth mixture to a simmer. Salt and pepper the broth to taste. I used very low-sodium broth so I had to add a pretty generous amount. Also, take note that Parmesan is salty so keep that in mind.
  • Turn the heat to low. Just a heads up: the next few steps go very quickly so be sure to get ready. Mix in the finely grated Parmesan. Next, create whirlpool with a spoon in the broth. In one slow and steady stream, pour in the beaten egg. Mix in the fresh baby spinach and give it a good mix. You should see the eggs in little cooked bits. Add the reserved fussili pasta. Give it one last taste and adjust the salt according to taste.
  • Divide amongst bowls. Garnish each serving with more black pepper and additional strips of Parmesan.


*Use whatever pasta you like! For this dish, I prefer pasta that's small in size. Just a personal preference.
*Use other greens besides baby spinach, if you like. I've thought about playing around with dandelion greens, mustard greens and kale. I bet they'd all be amazing!
Serving: 4g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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Recipe Rating

  • Reply Jamie | Jamie's Recipes December 8, 2014 at 6:23 am

    This looks like the perfect soup we need as my family fights off colds.

  • Reply Hannah @ eating with alice December 6, 2014 at 11:16 pm

    Beautiful photos! This looks like the perfect dinner for a cold and dreary night!

  • Reply Sarah @ Rocket Girl Cooks December 6, 2014 at 5:47 am

    I’ve been craving soup for a while and this sounds like a great quick option! I just want to devour this.

  • Reply DessertForTwo December 5, 2014 at 7:36 am

    This is pretty much all I need in life right now. Wake me when winter is over πŸ™‚

  • Reply Denisse @ Le Petit Chef December 4, 2014 at 7:28 pm

    So simple. So good. Adding an egg to your soup is everything.

  • Reply Robyn @realfoodwholelife December 4, 2014 at 3:06 pm

    Beautifully simple. Perfect for a busy weeknight, too!

  • Reply genevieve @ gratitude & greens December 4, 2014 at 1:34 pm

    This soup sounds so comforting! It reminds me of a soup my boyfriend loves to make- he makes tomato soup with mozzarella, but uses the water from the mozzarella to give it a saltier, cheesier flavour. We don’t have it often because my stomach doesn’t cope with dairy well, but I’m excited to save this soup for a special occasion (read: once in a while dairy occasion)!

  • Reply Mel December 4, 2014 at 12:39 pm

    This soup looks good, definitely trying it soon!

  • Reply Arthur in the Garden! December 4, 2014 at 10:44 am


  • Reply Tracy | PeanutButter and Onion December 4, 2014 at 9:04 am

    I so feel like that lately… to much baking and then the last thing I want to do it cook. Great soup!

  • Reply Ileana December 4, 2014 at 8:09 am

    You mean last night when it was almost 10 p.m. and I made myself a PB&J? Ha! Next time I’ll have to remember this soup. πŸ™‚

  • Reply December 4, 2014 at 3:33 am

    Totally in agreement, being hangry is the worst. This soup looks delish and I love non-fussy recipes!

  • Reply Christie December 4, 2014 at 3:19 am

    This looks fabulous! Definitely #onthemenu and pinned