Stracciatella Soup

Tis the season to make soup and tons of it! I love nothing more than my house smelling of yummy, hearty soups during the colder Chicago months. Ok, I can think of a few things I love just as much or more, but this is definitely at the top of my list. Now let’s talk Stracciatella Soup. Back when I was a little one, I remember my Grandpa Massarella making an Easter soup with lamb and egg. Oddly, I found the egg to be the weird thing in the soup and it wasn’t until many years later that I realized how much I actually love egg in my soup. I was in a pinch one day and needed something quick to make for me and my forever roommate when I came across this Italian classic. I instantly fell in love because a.) it was freaking delicious and b.) it was basically the easiest, quickest homemade soup ever to be made by a human. Plus, there is a strong chance you already have what you need sitting in your kitchen. This is my go-to, people. When it’s a tidbit nipply outside and I’m looking to cuddle up with a good ole bowl of soup, I whip this little fucker right up and voilá! Dinner is served. To make things even better, the husband LOVES it and I have a feeling if we had a couple little a-holes running around, they’d love it too. It’s that family friendly. Ok, go tap into your inner Italian and prepare yourself for my version of Stracciatella Soup! Buon appetito amici!

Here’s what you need:

1 tablespoon olive oil

2-3 cloves garlic, chopped

1 thyme sprig (optional)

2 quarts veggie broth (use chicken if you prefer)

1 bag spinach

Parmesan cheese (I prefer shaved)

3-4 eggs

Trader Joe’s Spinach and Cheese Tortellini (optional)

salt/pepper

Ok, be prepared for how easy this is to make. First, saute the garlic in heated olive oil. Don’t let it burn, so just for a couple of minutes until the house starts to stink of garlicky goodness. Throw the thyme in there as well and let it cook with the garlic. Then add in your broth and bring it to a boil. While waiting to boil, add in some cheese, salt, and pepper. Also, in a medium bowl, whip up your eggs on the side. Once you have a boil, slowly pour the eggs into your soup and let them cook in the hot broth. After the eggs, toss in the spinach and allow to cook down, it will literally take seconds. Season with salt, pepper, and cheese.

While all of this is taking place, have your water boiling for the torts and drop them in when ready. They cook fast, so keep a keen eye on them.

Get the soup in a bowl and enjoy. I can almost guarantee that you will have more than one bowl. So freaking good! Happy Fall TSPeeps!!!!

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