Spinach and Egg-Drop Pasta Soup

Ready in 30 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Spinach and Egg-Drop Pasta Soup"

Share it:

Simple rustic soup!


Ingredients

Are you making this? 
1 Ingredients
1/2 pound tubetti, ditali or other small pasta
2 quarts chicken stock
4 cloves garlic; thinly sliced
5 ounces baby spinach
1 Salt and freshly ground pepper
4 large Eggs; beaten
1/2 cup Parmigiano-Reggiano cheese; freshly grated, plus mo
1 Extra-virgin olive oil; and lemon wedges for drizzling

Original recipe makes 10

Servings  

Preparation

Directions

Cook the pasta in a pot of boiling salted water until al dente. Drain well.

In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese. Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 419 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Spinach and Egg-Drop Pasta Soup

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

[I posted this recipe.]
KiasG 5 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free