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5 from 1 vote


An Italian soup, Stracciatella, is a quick meal that is sure to warm you up. This was my "go-to" recipe whenever I ran out of the soup de jour while operating my Cafe.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: Italian
Keyword: Stracciatella
Servings: 4
Author: Kasey Rogers


  • 6 cups chicken stock (If you don’t have any homemade, try reduced-sodium chicken stock or Better Than Bouillon Reduced Sodium Roasted Chicken Base to taste.)
  • 2 large eggs
  • 2 cups baby spinach
  • 2 tbsp Parmesan Cheese  grated


  • Bring the stock (broth or water) to a boil in a large saucepan over medium-high heat. If using the Better than Bouillon, add salt to taste.
  • Whisk the two eggs in a bowl and slowly drizzle the egg into the boiling stock. (It will look like Chinese Egg Drop Soup.)
  • Put the baby spinach or frozen spinach in the saucepan and reduce heat.
  • Add cube chicken if desired.
  • Cook for about one minute or until the spinach is wilted but still bright green.


Add salt and pepper to taste.
Hint: Buttered slabs of my Artisan No-Knead Bread would be pretty good on the side, and you can mop out the bowl with the crusts!