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4.8 from 27 votes

Nourishing Stracciatella Soup

This stracciatella soup or Italian egg drop soup recipe is made with a rich (chicken) broth, nourishing vegetables, and a flavorful mixture of Parmesan cheese, eggs, and fresh parsley.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 Servings
Calories: 330 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 8 cups homemade chicken stock or robust unsalted store-bought chicken stock 2 quarts/about 2 liters
  • salt and pepper to taste
  • 1 cup finely chopped carrots (about 5 small farmer's carrots) 140 grams
  • ½ cup finely chopped celery (about 1 to 2 celery stalks depending on size) 70 grams
  • 1 cup packed finely chopped leeks—1 small leek 105 grams
  • 3 cups packed chopped curly kale 110 grams (1 small bunch)
  • 1 package frozen or refrigerated Ravioli or Tortellini 8 ounces/ 227 grams (optional), (*or use dried tortellini cooked according to package instructions)
  • 2 large eggs 3 if eggs are small
  • ½ cup grated Parmesan or pecorino cheese 45 grams
  • ½ cup packed finely chopped parsley (curly or flat) 30 grams

Instructions

    Cup of Yum
  1. In a large pot, heat the stock over medium-high heat until simmering. Then lower the heat to a gentle simmer. Season lightly with salt.
  2. Add the chopped carrots, celery, and leeks—Cook for 5 minutes.
  3. Then stir in the chopped kale.
  4. Optional: if you want to add frozen or refrigerated tortellini or ravioli, add it right after you've stirred in the kale.
  5. Let it cook for 3 to 5 minutes at a steady simmer.
  6. Meanwhile, in a mixing bowl, whisk the eggs, the cheese, and the parsley until thoroughly combined.
  7. Pour the egg mixture into the soup and give it a good stir.
  8. Simmer for about 1 minute more, allowing the mixture to cook and fluff to the surface.
  9. Season to taste with salt and black pepper.
  10. Serve hot.

Notes

  • Helpful tips:
  • If added, frozen/refrigerated tortellini or ravioli will be ready when they float to the surface and tender (anywhere from 3 to 5 minutes). Dried tortellini must be cooked according to package instructions before being added to the soup.
  • Eggs: 
  • A few gentle stirs when mixing in the egg mixture will result in small eggy clumps (which we prefer at home). However, if you like the egg mixture to be a sheer addition to the soup (more like little shreds), then keep stirring until the egg mixture becomes more stringy.
  • Storage: If you have leftovers, store soup in an airtight container in the fridge for up to 3 to 4 days. Best to keep the tortellini or any pasta and soup separate so the pasta won't drink up the broth.
  • For freezing: It is best to freeze the stock without the pasta or stracciatella (egg mixture).
  • Reheating: The soup warms up quickly on the stove over medium-low heat. When hot, stir in the cooked noodles (if using) and let cook for about a minute. Then serve and enjoy!
  • Options: This soup tastes amazing without any pasta. But if you do choose to make it with pasta, I recommend a cheese or spinach-filled tortellini or ravioli. You can also add leftover or cooked shredded chicken or pre-cooked ground Italian sausage to make it a stand-alone nourishing meal.
  • Prep Time: The 10 minutes include warming up the stock while prepping the vegetables.
  • Pasta: If added, frozen/refrigerated tortellini or ravioli will be ready when they float to the surface and tender (anywhere from 3 to 5 minutes). Dried tortellini must be cooked according to package instructions before being added to the soup.
  • Eggs: A few gentle stirs when mixing in the egg mixture will result in small eggy clumps (which we prefer at home). However, if you like the egg mixture to be a sheer addition to the soup (more like little shreds), then keep stirring until the egg mixture becomes more stringy.

Nutrition Information

Calories 330kcal (17%) Carbohydrates 34g (11%) Protein 20g (40%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 92mg (31%) Sodium 902mg (38%) Potassium 633mg (18%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 7778IU (156%) Vitamin C 42mg (47%) Calcium 210mg (21%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 330

% Daily Value*

Calories 330kcal 17%
Carbohydrates 34g 11%
Protein 20g 40%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.01g 1%
Cholesterol 92mg 31%
Sodium 902mg 38%
Potassium 633mg 13%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 7778IU 156%
Vitamin C 42mg 47%
Calcium 210mg 21%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.