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Two bowls filled with Straciatella soup with tortellini next to a large pot of soup, extra Parmesan cheese and wooden spoons on the side.
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4.78 from 9 votes

Nourishing Stracciatella Soup

This stracciatella soup or Italian egg drop soup recipe is made with a rich (chicken) broth, nourishing vegetables, and a flavorful mixture of Parmesan cheese, eggs, and fresh parsley.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soups and Salads
Cuisine: Italian
Servings: 6 Servings
Calories: 330kcal

Equipment

  • minimum 5 QT pot with a lid.

Ingredients

  • 8 cups homemade chicken stock or robust unsalted store-bought chicken stock 2 quarts/about 2 liters
  • 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 use dried tortellini cooked according to 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
  • Salt and pepper to taste

Instructions

  • In a large pot, heat the stock over medium-high heat until simmering. Then lower the heat to a gentle simmer. Season lightly with salt.
  • Meanwhile, prep the vegetables while keeping an eye on the stock.
  • Add the chopped carrots, celery, and leeks—Cook for 5 minutes.
  • Then stir in the chopped kale.
  • Optional: if you want to add frozen or refrigerated tortellini or ravioli, add it right after you've stirred in the kale.
  • Let it cook for 3 to 5 minutes at a steady simmer.
  • Meanwhile, in a mixing bowl, whisk the eggs, the cheese, and the parsley until thoroughly combined.
  • Pour in the egg mixture and give it a good stir.
  • Simmer for about 1 minute more, allowing the mixture to cook and fluff to the surface.
  • Season to taste with salt and black pepper.
  • Serve hot.

Notes

Helpful tips:
  • 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, 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're floating to the surface and tender (anywhere from 3 to 5 minutes). Dried tortellini must be cooked according to package instructions before adding them 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.

Nutrition

Calories: 330kcal | Carbohydrates: 34g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 902mg | Potassium: 633mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7778IU | Vitamin C: 42mg | Calcium: 210mg | Iron: 6mg