Spinach Stracciatella Soup

**Mmmm. I think I’ll make this one tonight! Perfect wind down to a rainy day! **

Active time: 10 min
Start to finish: 20 min
Servings: Makes 6 servings.


  • 1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds
  • Extra-virgin olive oil for brushing bread
  • 2 cups water
  • 3 cups reduced-sodium chicken broth (24 fl oz)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper plus additional for serving
  • 1 (10-oz) package frozen chopped spinach (not thawed)
  • 1 oz finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving
  • 2 large eggs, beaten


Put oven rack in lower third of oven and preheat oven to 400°F.

Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.

Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.

Add beaten eggs in a slow, steady stream, stirring constantly.

Serve with freshly ground pepper and a slice of toasted baguette in the soup.


2 Responses to “Spinach Stracciatella Soup”

  1. February 3, 2008 at 2:44 pm

    I just made this recipe. I am thrilled to report it took under 20 minutes to make and it tastes fabulous! I used extra chicken base and cheese (what can I say, I’m a flavor addict) and 16 oz of spinach instead of 10. We ate our baguette bread yesterday when Lynnessa taught me how to make her amazing coconut curry chicken but that’s okay because we’re going to eat our soup with grilled cheese sandwiches instead. Yum!!! Happy Sabbath!

  2. February 4, 2008 at 9:56 am

    …and it was superb, if anyone is wondering.

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