Stracciatella soup is a comforting Italian egg-drop soup made with a flavorful chicken broth and freshly grated Parmesan. In this version, tender orzo and baby spinach are added to make a light but satisfying meal that comes together in about 20 minutes—perfect for busy weeknights or a simple starter for an Italian dinner.
Easy Stracciatella Soup Recipe
If you haven’t tried stracciatella before, think of it as Italy’s take on egg drop soup. A mixture of eggs, grated Parmesan and fresh parsley is whisked together, then slowly poured into hot broth while stirring. The egg forms delicate ribbons that give the soup its signature silky texture. Using good-quality chicken bone broth and freshly grated cheese makes a big difference, and adding orzo and spinach turns this simple soup into a complete, comforting bowl.
Why This Stracciatella Soup Is a Favorite
I love serving this soup with toasted sourdough for a light dinner, though it also makes a lovely first course. It’s easy to adapt—leave out the spinach for picky eaters or add shredded chicken for extra protein.
- Ready quickly: From start to finish this soup takes about 20 minutes.
- High in protein: Eggs, Parmesan and bone broth provide satisfying protein in every bowl.
- Comforting yet light: It’s a cozy choice when you want something flavorful but not heavy.
Ingredients You’ll Need
Below are the ingredients for this stracciatella soup. Quantities are listed in the recipe card section.
- Reduced-sodium chicken bone broth: Bone broth adds extra depth, but regular chicken broth works. Use vegetable broth for a vegetarian version.
- Eggs: Whisked with cheese and parsley to create the ribboned texture.
- Freshly grated Parmesan: Avoid pre-grated cheese—freshly grated Parmesan melts and blends into the eggs for a richer flavor and smoother texture.
- Flat-leaf parsley: Fresh parsley brightens the soup.
- Baby spinach: Wilts into the hot broth and adds color and nutrients.
- Orzo: Tiny pasta cooks quickly and makes the soup more filling; gluten-free orzo can be used if needed.
- Freshly ground black pepper: For finishing the soup.
How to Make Stracciatella Soup
Here’s a clear overview of the method. Full ingredient quantities and times are included in the recipe block below.
- Bring most of the broth to a boil: Heat about 6 cups of broth in a large pot until it reaches a gentle boil.
- Whisk the egg mixture: In a bowl, whisk remaining cold broth with the eggs, Parmesan and parsley until smooth.
- Cook the orzo: Add the orzo to the boiling broth and cook according to package directions until tender.
- Create the ribbons: Reduce heat to low and slowly drizzle the egg-cheese mixture into the pot while stirring gently to create silky egg ribbons.
- Finish: Cook 1–2 minutes off a hard boil, remove from heat, add spinach and stir until wilted. Season with salt and freshly ground pepper.
- Serve: Ladle into bowls and, if you like, finish with a drizzle of extra virgin olive oil and more grated Parmesan. Toasted sourdough or crusty bread is ideal for dipping.
Recipe Card
Stracciatella Soup with Spinach and Orzo
Yield: 6 servings | Serving size: about 1 cup
Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Ingredients
- 7 cups reduced-sodium chicken bone broth
- 2 large eggs
- ½ cup freshly grated Parmesan
- ¼ cup chopped flat-leaf parsley
- 6 oz baby spinach, chopped
- 4 oz uncooked orzo pasta (about 1 cup)
- Freshly ground black pepper, to taste
Instructions
- Bring 6 cups of the chicken broth to a boil in a large pot.
- In a medium bowl, whisk the remaining 1 cup of cold broth with the eggs, grated Parmesan and chopped parsley until well combined.
- Add the orzo to the boiling broth and cook according to the package directions until al dente.
- When the pasta is cooked, reduce the heat to low. Slowly drizzle the egg-and-cheese mixture into the pot while stirring gently to form thin ribbons of cooked egg.
- Cook for 1–2 minutes more, then remove from the heat. Taste and add salt if needed, and season with freshly ground black pepper.
- Add the chopped baby spinach and stir until it wilts. Serve immediately with a drizzle of olive oil and extra grated Parmesan, if desired.
Notes
*Use vegetable broth to make this recipe vegetarian (omit the Parmesan rind tip below).
Nutrition (approx. per 1 cup)
Calories: 235 kcal · Protein: 25 g · Carbs: 16.5 g · Fat: 9.5 g · Fiber: 1.5 g · Sodium: 332 mg
Tips from the Test Kitchen
- Stir gently: A slow, steady stir as you add the egg mixture creates even, silky ribbons. Stir too little and the egg will clump; stir too much and the strands will be very fine.
- Keep it off the boil after adding eggs: A gentle heat ensures the eggs stay tender rather than turning rubbery.
- Add a Parmesan rind: If your Parmesan has a rind, toss it into the broth while it heats for added depth of flavor, then remove before serving.
Variations
- Swap orzo for another small pasta such as ditalini or acini di pepe.
- Add shredded rotisserie chicken for a heartier meal.
- Serve with lemon wedges for a bright finish that cuts through the richness.
What to Serve with Stracciatella Soup
Pair this soup with simple sides to build a fuller meal: toasted sourdough, an Italian chopped salad, a panzanella (Tuscan bread salad), or a fresh heirloom tomato sandwich are all excellent choices.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm gently on the stovetop or in the microwave. If the soup thickens, thin with a little extra broth or water and stir to restore the silky texture.
More Italian Soup Recipes You’ll Love
- Italian Wedding Soup
- Minestrone Soup
- Pasta e Fagioli (Pasta and Beans)
- Chicken Gnocchi Soup
