Stracciatella Soup
Classic Stracciatella Soup is an Italian egg drop soup packed with flavor and protein! Made with broth, eggs, and spinach, this is a simple staple.
Stracciatella is one of those staple Italian flavors. You may recognize the word from the ice cream flavor, but it’s not reserved for dessert. It’s derived from the word Italian stracciare, which essentially translates to “to rip/tear/shred”, referring to the beautiful egg ribbons in this soup! It’s very similar to an egg drop soup, but with Italian flavors that you’re going to love! I love a nourishing soup that’s packed with veggies, like my Japanese clear soup or egg roll soup, and this one is just as perfect.
Seriously, there’s nothing like a warm, comforting soup during the cooler months, and this stracciatella soup is sure to be a new favorite! It is gluten-free and features plenty of veggies and protein.
Quick Overview
- Total time: 20 min
- Servings: 4
- Calories: 455
- Protein per serving: 17g
- Difficulty: Easy
- Diet types: Gluten-free, vegetarian (if using veggie broth)
Table of contents
Why You’ll Love This Stracciatella Soup
- Comfort food perfection. What’s more comforting than soup on a winter evening!
- Simple to make! I love how easy this recipe is to whip up and packed with spinach!
- Great with or without pasta. This recipe is great if you choose to add in pasta, but also great without! You can customize on your mood.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Broth. You can use either veggie or chicken broth.
- Eggs.
- Parmesan or pecorino cheese. Pecorino is a sheep milk cheese, which I personally find easier to tolerate, though the recipe is traditionally made with Parmesan.
- Spinach. I highly recommend using fresh spinach, but you can also use frozen.
How to make Stracciatella Soup
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Using a large pot, bring the chicken broth and lemon juice to a low simmer. Season with salt and pepper. Add the spinach and stir to wilt
Step two. Add the grated cheese to a bowl and crack the eggs.
Step three. Whisk well until completely scrambled and combined.
Step four. Stir the soup in a clockwise direction, creating a constant spin. Slowly stream in the whisked egg while stirring in the same direction to create egg ribbons.
Step one. Once the egg is added, allow the soup to sit for a few minutes. Then divide the cooked pasta between four bowls and spoon the soup over top. Enjoy!
Recipe Tips & Tricks
- Make sure you whisk the eggs thoroughly! You want the eggs to be fully scrambled, with the cheese mixed in for it to have the right texture.
- Stir the soup as you pour the egg mixture. This recipe is really all about technique, and this is key to getting the perfect ribbons.
Recipe FAQS
Yes, you can leave out the cheese, and it will still work, but it won’t have quite the same flavor. I’d recommend adding a pinch of nutritional yeast!
The pasta is optional, and you can totally make it without.
Yes, this recipe would be great with added shredded chicken.
Other Gluten-Free Soups to Try…
If you tried this Stracciatella Soup or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!
Stracciatella Soup
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Ingredients
- 6 cups chicken broth, sub veggie broth
- Salt and pepper
- Juice of half a lemon
- 4 cups spinach, chopped
- 4 eggs
- ½ cup grated pecorino cheese, sub parmesan
- 2 tbsp parsley, chopped
For serving
- 2 cups cooked gluten-free stelline, or another small pasta
Instructions
- Using a large pot, bring the chicken broth and lemon juice to a low simmer. Season with salt and pepper.
- Add the spinach and stir to wilt.
- Add the grated cheese to a bowl and crack the eggs. Whisk well until completely scrambled and combined.
- Stir the soup in a clockwise direction, creating a constant spin. Slowly stream in the whisked egg while stirring in the same direction to create egg ribbons.
- Once the egg is added, turn off the heat and allow the soup to sit for a few minutes before serving. Divide the cooked pasta between four bowls and spoon the soup over top. Top with chopped parsley and more cheese if desired!
YUM. I made this quickly for lunch with what I had, so basically it was egg drop soup, but still… so good! Thanks for giving me confidence to make this!
This soup is delicious! Hubby and I loved it. It’s so easy to put together. Most of it can be prepped ahead of time for a weeknight dinner. This one is definitely a keeper!
How do you know if the egg is cooked enough?