Egg and Pasta Soup

    50 minutes

    This is a very flavourful egg soup! You can substitute your favorite small pasta in place of the ditalini, if you prefer.

    32 people made this

    Serves: 4 

    • 20g butter
    • 1/2 cup chopped onion
    • 1/2 teaspoon minced garlic
    • 375g skinless, boneless chicken breast halves - cut into strips
    • 3 1/2 cups (875ml) chicken stock
    • 1 cup (250ml) water
    • 250g frozen chopped spinach
    • 1/4 cup (40g) ditalini pasta (short tubes)
    • 3 eggs
    • 1/4 teaspoon ground black pepper
    • pinch of cayenne pepper
    • 1/4 cup (30g) grated Parmesan cheese

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Melt butter in a saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add stock, water, spinach and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
    2. Meanwhile, whisk together eggs and both peppers.
    3. Bring soup back to a boil and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.

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    Reviews in English (34)


    Very tasty. I skipped the pasta. It really didn't need it.  -  29 Sep 2011  (Review from Allrecipes USA and Canada)


    Great recipe! I made some changes based on what we have in the house and personal taste. Instead of chicken, I used sliced sausage, which complemented the spinach flavor well. I doubled the garlic and used 10 oz. fresh spinach that I sauteed with the onion/garlic mixture. Another Stracciatella recipe uses lemon juice, so I added a scant Tbsp. which really perked up the soup. A plus for us: adding 1/3 C. milk/cream just before stirring in the eggs gives this a whole new look and flavor. YUM!  -  14 Jul 2008  (Review from Allrecipes USA and Canada)


    This soup was great! My daughters enjoyed it too, although my husband originally stuck his nose up at it because he doesn't like spinach. After watching us enjoy it (while he ate left-overs) he decided he'd try it the next time I made it. I did make a few changes. I used garlic chicken broth, since that was all I had on hand, and decreased the amounts of chicken and spinach used due to what I had available. The parmesan makes it really yummy. It's definitely something I'll make again!  -  13 Apr 2008  (Review from Allrecipes USA and Canada)