50+ Flavorful Italian Easter Soup Recipes to Celebrate Spring

Easter is a time to gather with loved ones, celebrate new beginnings, and enjoy delicious meals that honor tradition.

In Italy, food is not just sustenance—it’s an expression of love, culture, and seasonal bounty. One of the highlights of an Italian Easter meal is the soup.

Italian Easter soups are often light yet rich with flavor, made with the freshest ingredients of spring like peas, artichokes, greens, and beans.

Whether it’s a comforting, creamy soup or a vibrant, vegetable-packed broth, these dishes symbolize renewal and the abundance of the season.

In this guide, we’ll explore over 50 traditional and modern Italian Easter soup recipes that are perfect for your holiday table.

From classic brothy soups like Minestrone to the rich, comforting Zuppa di Pasqua, you’ll find a variety of recipes to suit all tastes.

Whether you prefer vegetarian options or something hearty with sausage, there’s a recipe here to bring the flavors of Italy to your Easter celebration.

Let’s dive into these mouthwatering soups that celebrate the best of spring ingredients and Italian culinary traditions.

50+ Flavorful Italian Easter Soup Recipes to Celebrate Spring

As you prepare for Easter, these 50+ Italian Easter soup recipes will offer you a diverse range of dishes to elevate your holiday meal.

Each soup represents a different aspect of Italian tradition, from simple, fresh vegetable soups to more elaborate, hearty options.

Not only will they bring comfort and warmth to your table, but they will also provide an opportunity to share the flavors and heritage of Italy with your family and friends.

Whether you are looking for something light and refreshing or a more indulgent, savory dish, there’s a soup here that will make your Easter feast memorable.

As with any Italian dish, the magic lies in using fresh, high-quality ingredients, and taking time to enjoy the process of cooking.

So, get ready to bring some authentic Italian flavors to your home this Easter with these incredible soup recipes.

Italian Easter Soup with Lamb and Vegetables

This hearty Italian Easter soup brings together the tender flavors of lamb with a mix of fresh spring vegetables, such as peas, carrots, and leeks. It’s a traditional dish often served on Easter Sunday to celebrate the season’s bounty and the arrival of spring. The lamb provides a rich and savory base, while the vegetables balance the flavors with freshness and lightness.

Ingredients:

• 1 lb lamb shoulder or stew meat, cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 1 leek, cleaned and sliced
• 1 cup peas (fresh or frozen)
• 1 zucchini, sliced
• 6 cups chicken broth
• 2 sprigs rosemary
• 2 sprigs thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the lamb cubes and brown on all sides.
2. Add the chopped onion, carrots, celery, and leek. Cook for 5-7 minutes, until the vegetables start to soften.
3. Pour in the chicken broth and add the rosemary and thyme. Season with salt and pepper.
4. Bring the soup to a boil, then lower the heat and simmer for 1 hour, allowing the lamb to become tender.
5. Add the peas and zucchini and continue simmering for another 15-20 minutes.
6. Remove the rosemary and thyme sprigs, then adjust seasoning as needed.
7. Ladle into bowls and garnish with fresh parsley before serving.

This lamb and vegetable soup is a wonderful dish to serve on Easter Sunday, providing a taste of tradition while celebrating the arrival of spring. The tender lamb and vibrant vegetables create a satisfying and flavorful bowl of goodness. Perfect for family gatherings or a special meal, this soup can be paired with crusty bread for an even more comforting experience.

Stracciatella alla Romana (Italian Easter Egg Soup)

Stracciatella alla Romana is an iconic Italian Easter soup made with a delicate broth, eggs, and parmesan cheese, often associated with Roman cuisine. It’s simple yet flavorful, with the eggs creating soft ribbons in the broth. This soup is often served as a light first course for an Easter meal.

Ingredients:

• 4 cups chicken broth
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. In a medium pot, bring the chicken broth to a simmer over medium heat.
2. In a separate bowl, beat the eggs with the grated Parmesan cheese, breadcrumbs, salt, and pepper.
3. Slowly pour the egg mixture into the simmering broth while stirring gently. The eggs will cook instantly and form delicate ribbons in the soup.
4. Continue stirring for a few minutes until the soup reaches the desired consistency.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with freshly chopped parsley.

Stracciatella alla Romana is the epitome of comfort food, offering a warm and light start to your Easter feast. The simple, savory broth paired with the soft texture of the egg ribbons creates a satisfying contrast that’s both nourishing and elegant. This soup is quick to prepare, making it a great option for busy holiday mornings.

Italian Easter Soup with Artichokes and Fava Beans

This Italian Easter soup features artichokes and fava beans, two ingredients that are typically in season around Easter. The combination of earthy, fresh beans and tender, slightly nutty artichokes creates a balanced and refreshing dish that celebrates the spring harvest.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 artichokes, cleaned and sliced
• 1 cup fava beans (fresh or frozen)
• 6 cups vegetable broth
• 1 tsp lemon zest
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh mint for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the artichokes and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer. Add the fava beans and cook for 15-20 minutes, until the artichokes are tender and the beans are cooked through.
4. Stir in the lemon zest and lemon juice. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh mint leaves.

This artichoke and fava bean soup is a celebration of spring, offering fresh flavors that perfectly embody the season. The combination of tender artichokes and creamy fava beans creates a satisfying, earthy base, while the lemon adds a refreshing brightness. This soup is light yet filling, making it a perfect starter for an Easter meal or a standalone dish for a spring luncheon.

Easter Italian Minestrone with Asparagus and Spring Greens

This vibrant and hearty Italian minestrone soup features the freshest spring vegetables, including asparagus and a medley of greens like spinach and Swiss chard. Traditionally served during Easter to symbolize renewal and the start of the growing season, this soup is both nourishing and packed with vibrant flavors.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 1 cup asparagus, chopped
• 1 zucchini, diced
• 1 cup spinach, chopped
• 1 cup Swiss chard, chopped
• 1 cup cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1/2 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the diced potatoes and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, then add the asparagus, zucchini, spinach, Swiss chard, and cannellini beans. Bring the soup to a simmer.
4. Once the soup is simmering, add the pasta and cook until tender, about 10 minutes.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh basil leaves.

This spring-inspired minestrone soup is packed with bright flavors, making it the perfect dish for Easter. The combination of tender vegetables, creamy beans, and hearty pasta creates a satisfying and wholesome meal that feels light yet comforting. The addition of fresh basil gives the soup a fragrant, herbal touch, enhancing its flavor and making it a delightful first course for your Easter celebration.

Italian Easter Soup with Ricotta and Spinach Dumplings

This flavorful Italian Easter soup features light ricotta and spinach dumplings in a savory broth, often referred to as “gnocchi alla romana.” It’s a delightful dish that’s rich in texture, with the creamy ricotta providing a perfect balance to the fresh spinach. This comforting soup is commonly served during Easter celebrations in many Italian households.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Pour in the chicken or vegetable broth and bring to a simmer.
3. In a bowl, combine the ricotta cheese, egg, grated Parmesan cheese, breadcrumbs, spinach, salt, and pepper. Mix until a smooth dough forms.
4. Using your hands, shape the mixture into small dumplings, about 1-inch in diameter.
5. Gently drop the dumplings into the simmering broth and cook for 10-12 minutes, or until they rise to the surface.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh thyme or rosemary.

These ricotta and spinach dumplings create a wonderfully light and savory soup that’s perfect for Easter. The dumplings have a soft, pillowy texture that contrasts beautifully with the savory broth. The combination of spinach and ricotta adds a layer of creaminess and freshness, making it a well-balanced and satisfying dish. This soup is ideal for those who want a flavorful yet light meal during their Easter celebration.

Easter Italian Soup with Sweet Potatoes and Sausage

This Italian Easter soup is a delightful combination of sweet potatoes and sausage, giving it a perfect balance of sweet and savory flavors. The dish is hearty and satisfying, with the sweetness of the potatoes complementing the savory richness of the sausage, making it a favorite for Easter Sunday feasts.

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian sausage (mild or spicy, your choice)
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 carrot, diced
• 6 cups chicken broth
• 1 cup kale or spinach, chopped
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon as it cooks.
2. Remove the sausage and set it aside. In the same pot, add the chopped onion and garlic and cook for 3-4 minutes until softened.
3. Add the diced sweet potatoes and carrots to the pot, cooking for an additional 5 minutes.
4. Pour in the chicken broth and bring the soup to a boil. Lower the heat and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.
5. Add the cooked sausage back into the pot along with the chopped kale or spinach. Simmer for another 5-10 minutes, allowing the greens to wilt.
6. For a creamier texture, stir in the heavy cream and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.

This sweet potato and sausage soup offers a heartwarming, rich flavor that is both sweet and savory. The creamy texture of the broth paired with the earthy sausage and tender sweet potatoes makes it a filling and satisfying dish. The kale or spinach adds a fresh and slightly bitter contrast that perfectly balances the sweetness of the potatoes. This is a comforting, soul-satisfying soup that will bring joy to your Easter table.

Italian Easter Soup with Broccoli Rabe and Sausage

This traditional Italian Easter soup combines the slightly bitter taste of broccoli rabe with the rich flavors of Italian sausage. The bitterness of the greens balances the savory sausage, creating a soup that’s both satisfying and light enough for the spring season. It’s a perfect choice for those looking for a hearty yet fresh dish to serve at their Easter celebration.

Ingredients:

• 2 tbsp olive oil
• 1 lb Italian sausage (mild or spicy)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bunch broccoli rabe, trimmed and chopped
• 6 cups chicken or vegetable broth
• 1/2 cup white beans (cannellini or great northern), drained and rinsed
• 1/2 tsp red pepper flakes (optional, for extra heat)
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and fully cooked.
2. Remove the sausage and set aside. In the same pot, add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Add the chopped broccoli rabe to the pot and cook for 5 minutes, until the greens begin to soften.
4. Pour in the chicken or vegetable broth, then add the white beans and red pepper flakes (if using). Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
5. Return the sausage to the pot and let the soup simmer for another 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This broccoli rabe and sausage soup is an excellent way to bring together bold and vibrant flavors. The bitterness of the broccoli rabe balances the savory, rich sausage, while the beans add creaminess to the broth. It’s a perfect soup to serve for Easter, providing a fresh yet hearty dish that’s ideal for a springtime celebration.

Italian Easter Soup with Peas and Pancetta

This simple yet delicious Italian Easter soup brings together the sweet taste of fresh peas and the salty, savory flavor of pancetta. It’s a light and flavorful dish, perfect for a springtime feast. The combination of peas and pancetta is a classic in Italian cuisine, and this soup allows these two ingredients to shine in a delicate broth.

Ingredients:

• 1 tbsp olive oil
• 4 oz pancetta, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 2 cups fresh peas (or frozen)
• 1/2 cup small pasta (optional)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh mint for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the diced pancetta and cook until crispy and browned, about 5-7 minutes.
2. Remove the pancetta and set aside. In the same pot, add the chopped onion and garlic and sauté for 3-4 minutes until softened.
3. Pour in the chicken or vegetable broth, then add the peas and bring the soup to a simmer.
4. If using pasta, add it to the pot and cook according to package instructions, about 10 minutes.
5. Once the peas are tender, return the pancetta to the pot and cook for an additional 5 minutes.
6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh mint.

This pea and pancetta soup is light and satisfying, with the sweetness of the peas perfectly balancing the saltiness of the pancetta. The addition of pasta and Parmesan cheese gives the soup richness and depth, making it a comforting option for Easter. The fresh mint adds a touch of brightness, enhancing the flavors and making this soup a refreshing starter for a festive meal.

Italian Easter Soup with Artichokes and Ricotta Gnocchi

This flavorful Italian Easter soup features tender artichokes paired with delicate ricotta gnocchi in a savory broth. The combination of earthy artichokes and soft, pillowy gnocchi makes for a comforting and elegant soup, perfect for celebrating the arrival of spring during Easter.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 artichokes, trimmed and sliced
• 6 cups chicken or vegetable broth
• 1/2 cup ricotta cheese
• 1/4 cup all-purpose flour
• 1 egg
• Salt and pepper to taste
• Fresh thyme for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the sliced artichokes and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring the soup to a simmer. Let it cook for 15-20 minutes, until the artichokes are tender.
4. In a separate bowl, mix the ricotta cheese, flour, egg, salt, and pepper to form a soft dough.
5. Using your hands, shape the dough into small gnocchi, about 1-inch in diameter.
6. Gently drop the gnocchi into the simmering broth and cook for 5-7 minutes, until they float to the surface.
7. Once the gnocchi are cooked, taste the soup and adjust seasoning with salt and pepper.
8. Serve the soup hot, garnished with fresh thyme.

This artichoke and ricotta gnocchi soup is a beautifully light yet satisfying dish. The tender artichokes provide a subtle earthy flavor, while the gnocchi adds a pillowy texture and richness to the broth. The combination of these ingredients creates a comforting soup that feels special enough to serve at an Easter gathering, highlighting the season’s fresh flavors in an elegant, comforting way.

Italian Easter Soup with Lentils and Sausage

This hearty Italian Easter soup combines the earthy flavor of lentils with the richness of Italian sausage, making it a filling and flavorful dish. Lentils are a symbol of prosperity and good fortune in Italian tradition, making this soup a meaningful addition to any Easter celebration. The savory sausage adds depth, while the lentils provide a satisfying texture.

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian sausage (mild or spicy), casings removed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 cup dried lentils, rinsed
• 6 cups chicken or vegetable broth
• 1/2 tsp dried thyme
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned.
2. Remove the sausage and set aside. In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
3. Add the lentils and broth to the pot, along with the thyme and red pepper flakes (if using). Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
4. Return the sausage to the pot and cook for another 10 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This lentil and sausage soup is a satisfying and comforting dish that brings together earthy flavors and a savory richness. The lentils provide a hearty texture, while the sausage adds depth and spice. It’s a wonderful choice for an Easter meal, offering a delicious, nourishing start to the holiday feast.

Italian Easter Soup with Ricotta, Spinach, and Egg

A traditional Easter dish in Italy, this soup features ricotta, spinach, and egg in a light, flavorful broth. The ricotta adds a creamy texture, while the spinach brings freshness and the egg provides richness. This combination creates a comforting and nutritious soup that’s perfect for Easter.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 2 eggs, beaten
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Pour in the chicken or vegetable broth and bring it to a simmer.
3. Add the chopped spinach to the pot and cook for 5-7 minutes until the spinach wilts.
4. In a separate bowl, mix the ricotta cheese with a small amount of broth to loosen it, then gradually stir it into the soup.
5. Slowly pour the beaten eggs into the soup, stirring gently to create egg ribbons.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil.

This ricotta, spinach, and egg soup is a simple yet elegant dish that embodies the essence of Italian Easter traditions. The creamy ricotta and tender spinach offer a light and flavorful base, while the eggs add richness and texture. This soup is perfect for a springtime Easter meal, offering a comforting dish that’s both nourishing and festive.

Italian Easter Soup with Chickpeas and Artichokes

This Italian Easter soup is a fresh and hearty dish, featuring chickpeas and artichokes in a flavorful broth. Both ingredients are popular in Italian cooking, and together, they create a comforting, nutrient-packed soup that celebrates the season’s best flavors. This dish is both satisfying and light, making it an ideal choice for an Easter starter.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 artichokes, trimmed and sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 6 cups vegetable broth
• 1/2 cup diced tomatoes
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the sliced artichokes to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the chickpeas, diced tomatoes, and oregano, and continue to simmer for 20-25 minutes, until the artichokes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This chickpea and artichoke soup is a wonderfully fresh and satisfying dish that highlights the best of spring’s produce. The artichokes bring a subtle, earthy flavor, while the chickpeas provide a creamy texture that balances the soup beautifully. This dish is both nourishing and light, making it the perfect addition to an Easter meal.

Italian Easter Soup with Spring Vegetables and Farro

This vibrant and wholesome Italian Easter soup is packed with the fresh flavors of spring vegetables like peas, carrots, and leeks, paired with farro—an ancient whole grain that adds a delightful nutty texture. It’s a light, nourishing soup that celebrates the season’s bounty and is a fantastic choice for a festive Easter gathering.

Ingredients:

• 2 tbsp olive oil
• 1 leek, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup fresh peas (or frozen)
• 1 cup farro, rinsed
• 6 cups vegetable broth
• 1 zucchini, diced
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped leek, onion, and garlic, cooking for 5-6 minutes until softened.
2. Add the diced carrots, peas, and farro to the pot, stirring to combine.
3. Pour in the vegetable broth and bring to a simmer. Let it cook for 20-25 minutes, until the farro is tender and the vegetables are cooked through.
4. Add the diced zucchini and dried thyme, and cook for an additional 5 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This spring vegetable and farro soup is light yet hearty, with the farro providing a satisfying chew and the fresh vegetables adding brightness to each bite. The combination of peas, carrots, and zucchini brings out the best of the season, making this soup a refreshing and flavorful option for your Easter celebration.

Italian Easter Soup with Fava Beans and Pecorino

Fava beans, a traditional ingredient in Italian Easter cooking, shine in this light and hearty soup paired with Pecorino cheese for a savory and tangy flavor. The beans are rich in protein and fiber, making this soup both filling and nutritious, while the cheese adds a delightful depth to the dish. It’s a perfect soup to serve as a starter for an Easter meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup fava beans (fresh or frozen)
• 6 cups vegetable broth
• 1/2 cup diced tomatoes
• 1/2 tsp dried rosemary
• 1/2 cup grated Pecorino Romano cheese
• Salt and pepper to taste
• Fresh mint for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the fava beans to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer. Add the diced tomatoes and rosemary, then cook for 20-25 minutes, until the beans are tender.
4. Stir in the grated Pecorino Romano cheese and season with salt and pepper to taste.
5. Serve hot, garnished with fresh mint.

This fava bean and Pecorino soup is a flavorful, protein-packed dish that celebrates the flavors of Italy’s springtime. The richness of the fava beans is balanced by the sharpness of the Pecorino cheese, making each spoonful a comforting yet refreshing treat. The fresh mint adds a pop of color and a fragrant finish to the soup, making it a perfect addition to your Easter feast.

Italian Easter Soup with Peas, Carrots, and Egg Drop

This light and elegant Easter soup combines the sweetness of peas and carrots with the delicate texture of egg ribbons, creating a simple yet flavorful dish. The egg drop method gives the soup a silky, smooth consistency, making it an ideal choice for a festive Easter meal that feels both light and comforting.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup fresh peas (or frozen)
• 6 cups vegetable or chicken broth
• 2 eggs, beaten
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the diced carrots and cook for another 5 minutes.
3. Pour in the vegetable or chicken broth and bring to a simmer.
4. Add the peas and cook for 5-7 minutes, until tender.
5. Slowly pour the beaten eggs into the simmering broth, stirring gently to form delicate egg ribbons.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This pea, carrot, and egg drop soup is a beautifully light and delicate dish that combines the sweetness of vegetables with the richness of eggs. The egg ribbons give the soup a velvety texture, while the vegetables offer a burst of flavor and color. It’s a perfect soup for Easter, offering a fresh and elegant start to the meal.

Note: More recipes​ are coming soon!