I owe my love for this Tortellini Stracciatella soup to my Aunt Diane who made it for me one day when I was 7 years old. I know this for a fact because my mom was pregnant at the time with my brother when we were over and she had a weird reaction to the soup and til this day cannot smell this soup! Ironic how the same night my mom swore she would never eat this soup again, it became my favorite! Sorry mom…
Aside from Aunt Diane sneaking it to me, I would usually just order this in restaurants. It wasn’t until a very intense deadline I had in architecture studio my junior year of college that I needed some soup for comfort. I learned to make Stracciatella on my own and could not believe how easy it actually was. Lucky for me Tom loves this soup, so I can make this every winter!
Soup is usually a dish that you have simmering on the stove all day long for hours. It has to be planned and started early. Not this one. The time between pouring stock into a pot and putting the spoon into my mouth was 25 minutes – no exaggeration.
Start out by pouring 8 cups of unsalted chicken broth into a stock pot. You can also use low sodium broth, but I like to control my sodium intake by adding salt myself if needed. Along with the broth also add in 8 cups of water. Season with 1 tablespoon of sea salt ONLY if you used unsalted broth. Bring to a boil and then lower to medium-high heat.
Add in 1 pound of cheese tortellini. While the tortellini is cooking, begin to rip apart 5 ounces of fresh spinach (I used one big bag) into the soup. Stir all together. In a separate bowl, scramble 2 eggs. Add in ¼ cup of parmesan cheese.
With the heat on low, stir slowly and constantly as you pour in the scrambled egg mixture. This is essentially Italian egg drop soup! Season the soup with about ½ tsp black pepper. That’s it…I’m not kidding. This makes about 6 servings for 400 calories per bowl. Let me know if you fall in love as quickly as I did!
- 8 cups unsalted chicken broth
- 8 cups of water
- 1 tablespoon of sea salt
- 1 pound of cheese tortellini
- 5 oz of fresh spinach
- 2 eggs
- ¼ cup grated parmesan
- ½ tsp black pepper
Start out by pouring the chicken broth and water into a stock pot. Season with 1 tablespoon of sea salt (ONLY if you used unsalted broth). Bring to a boil and then lower to medium-high heat.
Add in 1 pound of cheese tortellini. While the tortellini is cooking, begin to rip apart the spinach (I used one big bag) into the soup. Stir all together. Tortellini should be ready in 7 minutes.
In a separate bowl, scramble 2 eggs. Add in ¼ cup of parmesan cheese.
With the heat on low, stir slowly and constantly as you pour in the scrambled egg mixture. Season the soup with black pepper.
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