This nourishing Stracciatella soup (also known as Italian egg drop soup) is made with a rich chicken broth, fresh vegetables, and a savory blend of Parmesan or Pecorino cheese, eggs, and fresh parsley.
It’s a high-protein, immune-supporting soup that’s deeply satisfying and ready in under 30 minutes. Serve it on its own for a cozy low-carb lunch, or add gluten-free tortellini or ravioli for a more filling meal. However you make it, this brothy Italian soup won't disappoint!
This hearty Stracciatella soup is our Italian version of egg drop soup and a comforting staple in our home.
It’s one of those nourishing soups I turn to often, especially during the colder months—just like my Squash and Zucchini Soup or Hearty Vegetable Soup. With a rich chicken broth base, simple ingredients, and bold Italian flavors, it’s satisfying without much effort. Let’s make it!
This recipe is part of my soups and stews for every season collection, where you’ll find plenty more nourishing ideas.
Why You'll Love This Soup
- Immune-Boosting & Nutritious: This homemade Italian egg drop soup is loaded with vegetables and protein from the eggs and cheese. In my home, it’s a go-to healing soup during flu season to nourish the body when you need extra help.
- Incredibly Versatile: Keep it low-carb or gluten-free, or bulk it up with your favorite pasta or shredded chicken for a heartier high-protein meal. However you customize it, this soup delivers incredible flavors.
- Budget-Friendly with Minimal Ingredients: Made with simple ingredients, it’s an economical way to enjoy a satisfying soup.
- Quick, Easy, and Comforting: Ready in under 30 minutes, this simple soup is perfect for busy weeknights or chilly days when you crave something warm, nourishing, and deeply satisfying.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Stock or Broth: This soup tastes richer and better with good-quality homemade stock or broth. Traditionally, stracciatella alla romana is made with a rich homemade chicken stock, but a good bone broth works, too. For store-bought broths and stocks, go for slow-simmered, unsalted ones with minimal ingredients. If you're looking for more ways to incorporate chicken broth into your meals, explore these recipes using chicken broth for inspiration.
- Finely Chopped Vegetables: Leeks, celery, and deep-colored carrots add nutrition and infuse the stock with sweet and savory flavors. They're simmered long enough to be tender but far from mushy.
- Greens like Kale: Curly or Russian kale is tossed in towards the end. When cooked, these dark greens lose their bitterness, making the Stracciatella soup nutritious and a complete meal. Use leftovers to make my Kale Salmon Salad.
- Eggs: Use two large eggs for the mixture. If your eggs are small, add a third or more to cover the parsley.
- Parmesan or Pecorino Cheese (grated cheese): These sharp cheeses add unique, bold flavors to this egg drop soup. You don’t need the most expensive block—just choose a decent-quality cheese.
- Fresh Italian Parsley: It adds a peppery, unmistakable aromatic flavor that lifts up the whole soup.
- Simple Seasoning: Salt and black pepper to taste.
How To Make Stracciatella Soup
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Bring the chicken stock to a gentle simmer over medium-high heat. Season lightly with salt. Add the chopped vegetables to the hot broth and simmer for 5 minutes. Stir in the kale and continue cooking for another 3 to 5 minutes. If using fresh or frozen tortellini or ravioli, add it now and simmer until tender.
Step Two (Picture 2 above) - In a mixing bowl, whisk together the large eggs, grated Parmesan (or Pecorino), and finely chopped parsley.
Step Three (Picture 3 above) - Slowly pour the egg mixture into the soup while stirring. Simmer for 1 minute until the egg fluffs up and floats to the surface.
Step Four (Picture 4 above) - Serve hot with extra parmesan cheese on the side.
Top Tips
- Finely Chop the Vegetables: Cut your leeks, carrots, and celery into small pieces. This helps them soften quickly during the short simmer and creates a better texture throughout the soup.
- Use a Good Homemade Chicken Stock or Bone Broth: The broth is one of the main ingredients, so quality matters. A rich chicken broth base made from homemade stock—or high-quality store-bought broths with minimal ingredients—adds deep flavor and nourishment.
- Let the Egg "Rags" Form: Pour the egg mixture slowly into the simmering broth. Give it a good stir, and then let those big fluffy curds form. Don't stir anymore until they float on top of the broth. Then, stir slowly again, just enough to break apart any larger floating mass.
Variations & Substitutions
This nourishing Stracciatella soup recipe is incredibly flexible. You can adjust it based on dietary needs, ingredients on hand, or how hearty you want it to be. Just remember: the key to flavor is using good-quality ingredients, especially a rich chicken broth base or homemade broth. Here are some simple ways to switch things up:
- Swap the Greens: Instead of kale, use rainbow chard or Swiss chard. It's a great way to use extras from other dishes like my Hearty Vegetable Soup.
- Use Bone Broth: Though traditionally made with a hot chicken broth, bone broth adds extra richness and protein. It’s perfect if you're aiming for a more immune-boosting version.
- Mix Up the Cheese: Pecorino or Parmesan cheese—or a mix of both—bring bold flavor. Use whichever you prefer or have on hand.
- Add More Protein: This simple soup becomes a complete meal when enriched with cooked shredded chicken (leftovers from a roast work great) or pre-cooked ground Italian sausage. You can also whisk in an extra egg, but I recommend not going beyond four large eggs to maintain balance.
- Pasta Additions: Cheese, spinach, or meat-filled tortellini and ravioli pair beautifully with the egg soup base. Add refrigerated or frozen versions straight into the hot broth toward the end of cooking—just like the kale. Use about 8 to 9 ounces so the pasta doesn't absorb too much liquid. Small pasta shapes work well for younger eaters.
- Keep it Low-Carb & Gluten-Free: Skip the pasta entirely! This soup delivers big flavor and comfort thanks to its nutrient-rich vegetables and protein-packed egg mixture. It’s satisfying enough on its own.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- If you’ve added pasta, it’s best to store the pasta and soup separately so the noodles don’t soak up the broth.
- The soup warms up quickly on the stove over medium-low heat. When hot, stir back in the noodles and cook for about a minute. Then serve and enjoy!
- I don’t recommend freezing this soup. Instead, I make a big batch of homemade chicken stock, freeze it in smaller portions, and only remove what I need to make this hearty Stracciatella soup.
Recipe FAQs
You may know it as Stracciatella Alla Romana or Italian egg drop soup. It's a simple soup made usually from a rich meat-based broth. A raw egg-based mixture is stirred during the simmer, creating little shreds or soft egg pockets, "little rags," usually deliciously flavored with Parmesan-Reggiano cheese and fresh chopped parsley. Although traditionally a starter soup for Easter dinner with bread on the side, it's one of these recipes that was often adapted and served as a whole winter meal with added vegetables, meats, or pasta in my childhood.
Yes. Although less rich than our traditional Italian soup, you certainly can. Make sure to use homemade or good-quality vegetable stock or broth.
You can also use dried tortellini, but instead of going straight into the soup, cook them first according to package instructions. Dried tortellini takes longer to soften and will take away too much of the broth when cooked together.
If you prefer fluffy curds—our home version—gently stir the egg mixture into the hot chicken broth and avoid over-stirring. Just a few stirs will do. For a more delicate texture with soft ribbons or “little shreds,” pour the egg mixture in a thin stream while whisking continuously. This mimics the texture of Chinese egg drop soup but with bold Italian flavors.
Absolutely! Stracciatella with tortellini—known as tortellini stracciatella—is a big hit with kids. It’s warm, cheesy, and easy to eat. It's a lot like our family-favorite sausage broccoli rabe pasta: simple, hearty, and comforting.
Try it with garlic crostini bread, a light Italian chicken salad, or even alongside a Mediterranean grazing board for a beautiful lunch spread. Don’t forget extra Pecorino or Parmesan on the side.
More Heart Soup Recipes To Try Next
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Buon Appetito!
📖 Recipe
Nourishing Stracciatella Soup
Mariska RamondinoEquipment
Ingredients
- 8 cups homemade or high-quality unsalted chicken stock 2 quarts/about 2 liters
- Salt and pepper to taste
- 1 cup finely chopped carrots (about 5 small farmer's carrots) 140 grams
- ½ cup finely chopped celery (about 1 to 2 celery stalks depending on size) 70 grams
- 1 cup packed finely chopped leeks—1 small leek 105 grams
- 3 cups packed chopped curly kale 110 grams (1 small bunch)
- 1 package frozen or refrigerated Ravioli or Tortellini 8 ounces/ 227 grams (optional), (*or dried tortellini cooked separately per package instructions)
- 2 large eggs 3 if eggs are small
- ½ cup grated Parmesan or Pecorino cheese 45 grams
- ½ cup packed finely chopped parsley (curly or flat) 30 grams
Instructions
- In a large pot (at least 5-quart), heat the chicken stock over medium-high heat until it reaches a gentle simmer. Lower the heat to maintain a simmer and season lightly with salt.8 cups homemade or high-quality unsalted chicken stock, Salt and pepper to taste
- Add the chopped carrots, celery, and leeks. Let everything simmer for about 5 minutes until slightly softened.1 cup finely chopped carrots (about 5 small farmer's carrots), ½ cup finely chopped celery (about 1 to 2 celery stalks depending on size), 1 cup packed finely chopped leeks—1 small leek
- Stir in the chopped curly kale. Optional: If you're using frozen or refrigerated tortellini or ravioli, add it now. Let it cook for 3 to 5 minutes at a steady simmer until tender and floating. (If using dried pasta, cook separately according to the package instructions and add later.)3 cups packed chopped curly kale, 1 package frozen or refrigerated Ravioli or Tortellini
- While the soup simmers, whisk the eggs, grated Parmesan (or Pecorino), and chopped parsley in a small bowl until well combined.2 large eggs, ½ cup grated Parmesan or Pecorino cheese, ½ cup packed finely chopped parsley (curly or flat)
- Pour the egg mixture into the simmering soup while gently stirring. Continue stirring for about 1 minute until the egg fluffs up and forms delicate ribbons or soft curds on the surface, depending on how much you stir (for larger egg curds, stir less. For finer ribbons, stir continuously).
- Taste and adjust with salt and freshly cracked black pepper. Serve hot with extra grated cheese, if desired.
Notes
- Storage: If you have leftovers, store soup in an airtight container in the fridge for up to 3 to 4 days. Best to keep the tortellini or any pasta and soup separate so the pasta won't drink up the broth.
- For freezing: It is best to freeze the stock without the pasta or stracciatella (egg mixture).
- Reheating: The soup warms up quickly on the stove over medium-low heat. When hot, stir in the cooked noodles (if using) and let cook for about a minute. Then serve and enjoy!
- Options: This soup tastes amazing without any pasta. But if you do choose to make it with pasta, I recommend a cheese or spinach-filled tortellini or ravioli. You can also add leftover or cooked shredded chicken or pre-cooked ground Italian sausage to make it a stand-alone, nourishing meal.
- Prep Time: The 10 minutes include warming up the stock while prepping the vegetables.
- Pasta: If added, frozen/refrigerated tortellini or ravioli will be ready when they float to the surface and tender (anywhere from 3 to 5 minutes). Dried tortellini must be cooked according to package instructions before being added to the soup.
- Eggs: A few gentle stirs when mixing in the egg mixture will result in small eggy clumps (which we prefer at home). However, if you like the egg mixture to be a sheer addition to the soup (more like little shreds), then keep stirring until the egg mixture becomes more stringy.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Tedy says
Easy to make and cheap ❤️
Mariska Ramondino says
Hi Tedy, thank you for stopping by and rating the recipe. It's so appreciated. That's exactly what we love about this hearty soup too;)