I can never resist a bowl of Stracciatella, with silky egg ribbons, tender spinach, tiny pasta, and plenty of Parmigiano-Reggiano in every spoonful. This simple Italian classic looks humble, but the flavor is pure magic.

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I am unapologetically obsessed with stracciatella because it tastes like Italian common sense in a bowl: silky, savory, and ridiculously satisfying. I love the way Parmigiano-Reggiano melts into every spoonful, leaving that salty, nutty punch I keep chasing.

And the baby spinach gives it just enough bite and green freshness to keep me going back for “one more” taste until the bowl is basically clean. No drama.

Just a fast little soup with real personality, soft strands, tender greens, and that cheesy finish I adore. But honestly, I make this when I want something simple that still feels seriously craveable.

Ingredients

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Chicken broth keeps it cozy, savory, and way lighter than a creamy soup.
Eggs make those soft little ribbons, basically the best part.
Parmigiano-Reggiano adds salty, nutty depth without needing much fuss.
Baby spinach wilts fast and sneaks in greens without tasting too “healthy.
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Pastina or orzo makes it feel filling, like a real meal.
Olive oil gives the broth a smooth, rich little finish.
Kosher salt wakes everything up, because bland soup is just sad.
Black pepper adds a gentle kick, plus more on top is perfect.
Nutmeg is optional, but it adds a warm, old-school Italian touch.
Lemon juice brightens the whole bowl when it’s feeling too mellow.

Ingredient Quantities

6 cups low sodium chicken broth

3 large eggs

1/2 cup freshly grated Parmigiano-Reggiano

2 cups packed fresh baby spinach, roughly chopped

1/3 cup fine pasta such as pastina or orzo

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper, plus more for serving

Pinch of freshly grated nutmeg (optional)

1 tablespoon fresh lemon juice (optional, for brightness)

How to Make this

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1. In a medium pot bring 6 cups low sodium chicken broth to a gentle simmer over medium heat.

2. Add 1/3 cup fine pasta such as pastina or orzo and cook until just al dente according to package directions, stirring occasionally.

3. While the pasta cooks, whisk 3 large eggs in a bowl until frothy, then stir in 1/2 cup freshly grated Parmigiano-Reggiano, 1/4 teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg if using.

4. Temper the egg mixture by slowly whisking in about 1/2 cup of the hot broth from the pot until warmed through and smooth.

5. Reduce the heat so the broth is at a very gentle simmer or barely moving. Slowly pour the tempered egg mixture into the pot in a steady stream while stirring the broth in a circular motion to create thin ribbons of cooked egg.

6. Stir in 2 cups packed fresh baby spinach, roughly chopped, and 1 tablespoon extra virgin olive oil; cook just until the spinach wilts, about 1 to 2 minutes.

7. Taste and season with 1 teaspoon kosher salt or to taste and additional freshly ground black pepper as desired.

8. If using, stir in 1 tablespoon fresh lemon juice for brightness, then serve immediately with extra grated Parmigiano-Reggiano on top.

Equipment Needed

1. Medium pot (3 to 4 quart)
2. Measuring cups and spoons
3. Fine mesh strainer or small sieve (optional for rinsing or draining)
4. Whisk
5. Heatproof spoon or silicone spatula
6. Small mixing bowl (for eggs and cheese)
7. Box grater or microplane (for Parmigiano and nutmeg)
8. Cutting board and chef knife (for chopping spinach and lemon)
9. Ladle or large spoon for serving

FAQ

Can I make this soup vegetarian? Yes. Replace the chicken broth with a good-quality vegetable broth and increase the salt slightly to taste since vegetable broth can be milder.

What can I use instead of pastina or orzo? Small pastas like acini di pepe, stelline, or small ditalini work well. Cook time may vary by a minute or two, so check for al dente.

How do I prevent the eggs from clumping when added? Beat the eggs with the cheese first, then slowly drizzle a ladle of hot broth into the egg mixture while whisking to temper it. Pour the tempered mixture back into the pot in a thin stream while stirring gently.

Can I make the soup ahead and reheat it? Yes. Cook the soup through without the egg mixture, cool, and refrigerate up to 2 days. Reheat gently and add the egg and cheese mixture just before serving to keep the texture silky.

How can I adjust the soup if it becomes too thick after resting? Thin it with a splash of hot broth or water and reheat gently, then adjust seasoning and add a squeeze of lemon if desired.

Is there a way to add more flavor without overpowering the delicate eggs? Finish with a drizzle of good olive oil, a light sprinkle of extra Parmigiano, a pinch of nutmeg, or the optional tablespoon of lemon juice for brightness.

Stracciatella With Spinach Recipe Substitutions and Variations

Low sodium chicken broth: vegetable broth for vegetarian option, or low sodium turkey broth for similar flavor
Eggs: pasteurized liquid egg whites for lower fat, or 1/4 cup silken tofu blended until smooth for vegan-like texture (note color and flavor will differ)
Parmigiano-Reggiano: Pecorino Romano for a sharper, saltier bite, or Grana Padano for a milder, similar texture
Fine pasta (pastina/orzo): acini di pepe or fregola selvatica for similar small-pasta mouthfeel, or a handful of quick-cooking quinoa for a gluten-free alternative

Pro Tips

1. Bring the broth only to a very gentle simmer before adding the tempered egg mixture. If it bubbles too vigorously the eggs will scramble instead of forming silky ribbons, so lower the heat until the surface barely moves.

2. Undercook the pasta by a minute or so. Fine pastas like pastina and orzo continue to soften in the hot broth, so aim for just shy of al dente to avoid mushiness by the time you finish the eggs and wilt the spinach.

3. Temper slowly and whisk continuously. When you add hot broth to the egg and cheese, pour in a thin stream while whisking to avoid lumps. Then add the tempered mix back into the pot in a steady stream while stirring gently in a circular motion to make delicate egg ribbons.

4. Finish for brightness and balance. Because the recipe uses low sodium broth and salty Parmigiano-Reggiano, taste before salting. A small squeeze of lemon and a drizzle of good extra virgin olive oil right at the end lifts the flavors and gives the soup a fresh, rounded finish.