Spinach and Egg-Drop Pasta Soup

1 review, 5 star(s). 100% would make again

Ready in 30 minutes

Simple rustic soup!


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




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.

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

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KiasG 6y ago

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