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Stracciatella soup is a really quick Italian classic made with chicken broth, egg, parmesan, fresh spinach and orzo. Basically an Italian egg drop soup, which takes under twenty minutes to make so it’s perfect for any weeknight.

Spinach Stracciatella Soup with Orzo

My little one doesn’t like spinach, so I make hers without. Perfect served with a crusty bread or garlic bread on the side.

More of my favorite pasta soup dinner recipes I enjoy when the weather starts getting colder are Chicken Soup with Spinach and Whole Wheat Acini Di Pepe, Chicken and Cavatelli Soup, and Asian Beef Zoodle Soup.

Prep: 10

Cook: 20

Total: 30

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Yield: 6 servings

Serving Size: 1 cup

Ingredients

Instructions

Bring 6 cups chicken broth to a boil.
In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well.
Whisk into the boiling pot and cook 3 to 4 minutes.
Bring back to a boil and add the orzo and cook according to package directions.
When pasta is done, add the baby spinach and mix until it welts.
Remove from heat, add salt (if needed) and pepper to taste.
Ladle into bowls and top with additional grated cheese.

Last Step:

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Notes

*Use vegetable broth for vegetarian.

Nutrition

Serving: 1 cup, Calories: 127 kcal, Carbohydrates: 11 g, Protein: 10 g, Fat: 4 g, Saturated Fat: 2.1 g, Cholesterol: 69 mg, Sodium: 868 mg, Fiber: 1 g, Sugar: 2 g

Spinach Stracciatella Soup with Orzo

Spinach Stracciatella Soup with Orzo