25+ Delicious Italian Egg Drop Soup Recipes to Warm Your Soul

When it comes to comfort food, few dishes are as versatile and soothing as egg drop soup.

Known for its silky texture and rich flavor, egg drop soup has many variations across different cuisines. But there’s something truly special about the Italian twist on this classic dish.

Italian egg drop soups combine the delicate smoothness of eggs with the depth of savory broths, fresh herbs, and seasonal vegetables, making them the perfect meal for any occasion.

Whether you’re craving a light starter or a hearty, filling main course, Italian egg drop soups can be tailored to suit any taste.

These soups are easy to prepare, nutritious, and incredibly satisfying. From simple egg-based broths to more complex versions featuring ingredients like tomatoes, spinach, zucchini, and even lentils, the possibilities are endless.

In this blog post, we will explore over 25 variations of Italian egg drop soup recipes, each offering a unique blend of flavors and textures.

These recipes are perfect for those who want to enjoy authentic Italian cuisine in the comfort of their own home.

25+ Delicious Italian Egg Drop Soup Recipes to Warm Your Soul

Italian egg drop soups offer a delightful combination of simplicity, richness, and versatility.

Whether you’re looking for a healthy and light option or a hearty soup to warm you up on a chilly evening, there’s a recipe in this collection that will meet your needs.

The beauty of these soups lies in their ability to be customized, with ingredients ranging from fresh greens to seasonal vegetables and comforting broths.

So, the next time you’re in need of a nourishing, satisfying meal, try one of these Italian egg drop soup recipes.

They’ll surely bring warmth, comfort, and a taste of Italy to your table.

Zuppa di Uova alla Cinese (Italian Egg Drop Soup)

This Italian version of egg drop soup combines the comforting, silky texture of eggs with the delicate flavors of chicken broth and a hint of Italian seasoning. Unlike traditional Chinese egg drop soup, this version introduces a touch of garlic, herbs, and Parmesan, making it a unique fusion of cultures.

Ingredients:

• 4 large eggs
• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped for garnish

Instructions:

1. In a pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).
2. Pour in the chicken broth and bring it to a simmer.
3. Add oregano, basil, salt, and pepper. Stir to combine and let the broth simmer for another 5 minutes to infuse the flavors.
4. While the broth is simmering, crack the eggs into a bowl and whisk them gently until well combined.
5. Once the broth is simmering, reduce the heat to low. Slowly pour the beaten eggs into the broth in a thin stream while stirring continuously. The eggs will cook instantly, forming delicate ribbons throughout the soup.
6. Stir in the grated Parmesan cheese until melted and smooth.
7. Ladle the soup into bowls and garnish with fresh parsley.

This Italian egg drop soup offers a comforting and flavorful dish that highlights both the simplicity of eggs and the richness of a well-seasoned broth. The Parmesan cheese adds a creamy texture, while the herbs and garlic give it a distinctly Italian twist. Perfect for a light dinner or an appetizer, this soup is sure to be a crowd-pleaser with its delicate flavors and warm, satisfying texture.

Zuppa di Uova e Pomodoro (Egg and Tomato Soup)

Zuppa di Uova e Pomodoro combines the freshness of ripe tomatoes with the richness of eggs, creating a flavorful, tangy soup with a smooth, velvety texture. This soup is perfect for a cozy evening or as a light starter to an Italian meal.

Ingredients:

• 4 eggs
• 4 large ripe tomatoes, chopped
• 4 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh basil leaves, chopped for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the chopped tomatoes, thyme, and red pepper flakes (if using). Stir and cook for about 10 minutes, until the tomatoes break down and release their juices.
3. Pour in the broth and bring the mixture to a simmer. Cook for an additional 10 minutes to allow the flavors to meld.
4. Season with salt and pepper to taste.
5. Whisk the eggs in a bowl, then slowly pour them into the simmering soup while stirring gently. The eggs will cook in the hot broth, creating silky ribbons.
6. Remove from heat once the eggs have cooked, and garnish with fresh basil leaves.

This egg and tomato soup is a comforting dish that combines the best of fresh Italian produce with the richness of eggs. The tomatoes provide a tangy base, while the eggs add a delicate, smooth texture. The infusion of basil and thyme gives the soup a wonderful aromatic finish. It’s a perfect option for a light meal or a starter for a larger Italian feast, showcasing simple ingredients in an elegant way.

Zuppa di Uova e Spinaci (Egg and Spinach Soup)

Zuppa di Uova e Spinaci is a vibrant and nutritious egg drop soup that incorporates tender spinach leaves, making it a hearty yet light meal. The blend of eggs, garlic, and a touch of Parmesan brings a comforting depth to this simple Italian-inspired soup.

Ingredients:

• 4 large eggs
• 4 cups chicken or vegetable broth
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried Italian herbs (oregano, thyme, basil)
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh lemon juice (optional, for brightness)

Instructions:

1. Heat olive oil in a pot over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant.
2. Pour in the broth and bring it to a gentle simmer. Stir in the Italian herbs, salt, and pepper.
3. Add the spinach leaves to the broth and cook for about 5 minutes, or until the spinach is wilted.
4. Crack the eggs into a bowl and whisk them lightly.
5. Once the soup is simmering, reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring gently to create silky ribbons of egg.
6. Stir in the grated Parmesan and let it melt into the soup.
7. Optional: Add a splash of fresh lemon juice to brighten the flavors.
8. Ladle into bowls and serve hot.

Zuppa di Uova e Spinaci is a wonderfully wholesome soup that marries the earthy flavors of spinach with the creamy texture of egg ribbons. The garlic and Italian herbs create an aromatic base, while the Parmesan adds richness. This soup is not only quick and easy to prepare, but it also provides a nourishing and satisfying meal. Ideal for colder months or when you need something light yet fulfilling, it’s a perfect balance of flavor and nutrition.

Zuppa di Uova e Fagioli (Egg and Bean Soup)

Zuppa di Uova e Fagioli is a heartwarming Italian soup that blends protein-rich eggs with hearty beans. The creamy, velvety texture of the eggs complements the rich, earthy flavor of the beans, creating a satisfying and nutritious meal. This soup is perfect for those seeking a comforting dish with a touch of Italian flair.

Ingredients:

• 4 eggs
• 4 cups vegetable or chicken broth
• 2 cups cooked cannellini beans (or other white beans)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrot, and sauté for about 5 minutes, until softened.
2. Add the garlic and rosemary, cooking for another 1-2 minutes until fragrant.
3. Pour in the broth and bring the mixture to a simmer.
4. Stir in the cooked beans, then season with salt and pepper. Let the soup simmer for 10 minutes, allowing the flavors to meld.
5. While the soup simmers, whisk the eggs in a bowl.
6. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create silky egg ribbons.
7. Once the eggs are cooked, remove from heat and garnish with fresh parsley.
8. Serve hot with a side of crusty bread.

Zuppa di Uova e Fagioli is a beautifully comforting soup that balances the smoothness of eggs with the earthy, creamy texture of beans. The vegetables add a subtle sweetness, while the rosemary provides a fragrant note. This dish is perfect for a filling lunch or dinner and can be served with a slice of Italian bread for an extra touch. It’s an ideal meal for colder months when you’re craving something hearty and wholesome.

Zuppa di Uova al Limone (Lemon Egg Drop Soup)

Zuppa di Uova al Limone is an elegant Italian soup that offers a refreshing twist on the classic egg drop soup. The combination of eggs and the tangy brightness of lemon creates a light yet flavorful dish. This soup is perfect for a light starter or a refreshing meal on a warm day.

Ingredients:

• 4 eggs
• 4 cups chicken or vegetable broth
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh basil or parsley, chopped for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Pour in the broth and bring to a simmer.
3. Stir in the lemon juice and fresh thyme, seasoning with salt and pepper. Let the soup simmer for 5-7 minutes to infuse the flavors.
4. While the broth is simmering, crack the eggs into a bowl and whisk them gently.
5. Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring continuously to create delicate ribbons of egg.
6. Once the eggs are fully cooked, remove from heat and adjust the seasoning with more salt, pepper, or lemon juice if necessary.
7. Serve the soup hot, garnished with fresh basil or parsley.

Zuppa di Uova al Limone is a bright, refreshing dish that combines the velvety smoothness of egg ribbons with the lively citrusy flavor of lemon. The thyme adds a subtle herbal aroma that complements the broth perfectly. This soup is an ideal choice when you want something light yet flavorful, perfect as a first course or for a quick, satisfying meal. Its simplicity and brightness make it a standout in Italian comfort food.

Zuppa di Uova e Funghi (Egg and Mushroom Soup)

Zuppa di Uova e Funghi is a savory, earthy soup that pairs eggs with mushrooms for a rich and flavorful combination. The umami from the mushrooms enhances the smooth texture of the eggs, making it a hearty yet comforting dish perfect for a cozy dinner.

Ingredients:

• 4 eggs
• 4 cups vegetable or chicken broth
• 2 cups mixed mushrooms (such as cremini, shiitake, or button), sliced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup heavy cream (optional, for extra richness)
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 4-5 minutes until softened.
2. Add the sliced mushrooms and sauté until they release their moisture and become tender, about 6-8 minutes.
3. Pour in the broth and bring the soup to a simmer. Stir in the thyme and season with salt and pepper.
4. Let the soup simmer for 10-15 minutes, allowing the flavors to develop.
5. If using, stir in the heavy cream for a richer, creamier texture.
6. While the soup simmers, whisk the eggs in a bowl.
7. Slowly pour the beaten eggs into the soup in a thin stream while stirring gently to create egg ribbons.
8. Once the eggs are cooked, remove the soup from heat and garnish with fresh parsley.

Zuppa di Uova e Funghi is a deliciously rich and earthy soup that beautifully combines the flavors of eggs and mushrooms. The creamy texture from the heavy cream, combined with the silky egg ribbons, makes this dish indulgent yet comforting. The thyme and garlic bring out the depth of the mushrooms, creating a well-rounded soup that is perfect for colder nights. This dish is a perfect blend of simplicity and flavor, showcasing the best of Italian ingredients.

Zuppa di Uova e Broccoli (Egg and Broccoli Soup)

Zuppa di Uova e Broccoli is a vibrant, healthy Italian soup that combines the mild bitterness of fresh broccoli with the richness of eggs. This simple yet flavorful dish is perfect for a light meal that’s both nourishing and comforting. The eggs add a creamy texture, while the broccoli provides a fresh, vegetal bite.

Ingredients:

• 4 eggs
• 4 cups vegetable or chicken broth
• 2 cups fresh broccoli florets
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh lemon juice (optional, for a hint of brightness)
• Fresh Parmesan cheese, grated for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the broccoli florets and cook for another 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a simmer. Cook for about 10 minutes, until the broccoli is tender.
4. Season with salt, pepper, and basil. If you like, add a splash of fresh lemon juice to brighten the flavors.
5. While the soup is simmering, whisk the eggs in a bowl.
6. Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring gently to create silky egg ribbons.
7. Once the eggs are cooked, remove the soup from heat and garnish with grated Parmesan.

Zuppa di Uova e Broccoli is a light yet satisfying soup that balances the earthy flavors of broccoli with the creamy richness of eggs. The Parmesan adds a touch of depth, and the optional lemon juice helps to brighten the dish. This soup is perfect for a healthy, comforting meal and is a great way to enjoy seasonal vegetables while keeping the dish light and flavorful. A perfect meal to nourish and warm you up during chilly weather.

Zuppa di Uova e Zucchine (Egg and Zucchini Soup)

Zuppa di Uova e Zucchine is a delicate Italian soup that combines the subtle sweetness of zucchini with the smoothness of eggs. Light yet flavorful, this soup is perfect for a warm day or as a starter to an Italian dinner. The zucchini enhances the broth with a mild flavor, while the eggs create a silky, comforting texture.

Ingredients:

• 4 eggs
• 4 cups vegetable or chicken broth
• 2 medium zucchinis, sliced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley, chopped for garnish
• Grated Parmesan cheese, optional

Instructions:

1. Heat olive oil in a pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the sliced zucchini to the pot and cook for 5-7 minutes until it starts to soften.
3. Pour in the broth and bring to a simmer. Cook for about 10 minutes, allowing the zucchini to become fully tender.
4. Season with salt, pepper, and oregano.
5. Whisk the eggs in a separate bowl and slowly pour them into the simmering soup while stirring gently to create egg ribbons.
6. Once the eggs are cooked, remove from heat.
7. Serve the soup hot, garnished with fresh basil or parsley and, if desired, a sprinkle of Parmesan cheese.

Zuppa di Uova e Zucchine is a wonderfully light and flavorful soup that highlights the mild sweetness of zucchini combined with the richness of eggs. The garlic and oregano add an aromatic foundation to the dish, while the Parmesan cheese offers an optional touch of indulgence. This soup is perfect for a warm day, offering a fresh and satisfying meal that’s quick to prepare and packed with delicate flavors. Ideal for vegetarians or those looking for a light yet nourishing option.

Zuppa di Uova e Patate (Egg and Potato Soup)

Zuppa di Uova e Patate is a rustic and hearty Italian soup that pairs eggs with potatoes, creating a filling and satisfying dish. The smooth texture of the eggs blends perfectly with the creamy potatoes, while the addition of herbs and garlic enhances the flavors. This comforting soup is ideal for cooler weather and provides a nourishing meal.

Ingredients:

• 4 eggs
• 4 cups vegetable or chicken broth
• 3 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the broth and bring the soup to a simmer. Cook for about 15-20 minutes, until the potatoes are tender.
4. Season with salt, pepper, and thyme.
5. In a separate bowl, whisk the eggs until smooth. Once the potatoes are cooked, reduce the heat to low and slowly pour the eggs into the soup while stirring gently to form egg ribbons.
6. Once the eggs are cooked, remove the soup from the heat and garnish with fresh parsley.

Zuppa di Uova e Patate is a comforting, hearty dish that combines the natural creaminess of potatoes with the velvety texture of eggs. The thyme and garlic bring out the depth of the flavors, making each spoonful satisfying and nourishing. This soup is perfect for those looking for a filling meal without the heaviness of cream or meat. It’s a rustic Italian classic, perfect for any season, but especially ideal for warming you up on a cold evening.

Zuppa di Uova e Carote (Egg and Carrot Soup)

Zuppa di Uova e Carote is a vibrant and healthy Italian soup that combines the sweetness of carrots with the smooth texture of eggs. The natural sweetness of the carrots creates a rich base for the eggs, making this soup both comforting and nourishing. With a hint of Italian herbs, it’s a simple yet satisfying dish.

Ingredients:

• 4 eggs
• 4 cups vegetable broth
• 3 medium carrots, peeled and sliced
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 4-5 minutes until softened.
2. Add the sliced carrots and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for about 15 minutes, or until the carrots are tender.
4. Season with salt, pepper, and dried thyme.
5. While the soup simmers, crack the eggs into a bowl and whisk them gently.
6. Once the carrots are tender and the broth is simmering, reduce the heat to low. Slowly pour the beaten eggs into the soup while stirring gently to create silky egg ribbons.
7. Once the eggs are cooked, remove the soup from heat and garnish with fresh parsley.

Zuppa di Uova e Carote is a sweet, earthy, and soothing soup that beautifully combines the natural flavor of carrots with the delicate richness of eggs. The thyme and parsley offer a fresh aromatic touch, making this dish ideal for those looking for a light yet fulfilling meal. It’s a fantastic way to enjoy seasonal vegetables and create a satisfying, healthy soup that is both nourishing and comforting.

Zuppa di Uova e Cipolle (Egg and Onion Soup)

Zuppa di Uova e Cipolle is a simple yet flavorful Italian egg drop soup that pairs the sweetness of caramelized onions with the richness of eggs. The caramelized onions create a sweet base that contrasts beautifully with the smooth texture of the egg ribbons. This soup is a perfect combination of sweetness and savory flavors, ideal for a cozy meal.

Ingredients:

• 4 eggs
• 4 cups vegetable or chicken broth
• 2 large onions, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh chives, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15 minutes until the onions become soft and caramelized.
2. Pour in the broth and bring to a simmer. Stir in the dried thyme, salt, and pepper.
3. Let the soup simmer for 10 minutes, allowing the flavors to meld together.
4. While the soup simmers, whisk the eggs in a bowl.
5. Reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream, stirring gently to create delicate egg ribbons.
6. Once the eggs are cooked, remove the soup from heat and garnish with fresh chives.

Zuppa di Uova e Cipolle is a warm, comforting soup that beautifully highlights the sweetness of caramelized onions paired with the smoothness of eggs. The thyme adds an earthy depth, while the chives provide a fresh and vibrant finish. This dish is perfect for those who love a rich, yet simple, soup that combines sweet and savory elements. It’s a great choice for a light, satisfying dinner or as a comforting starter.

Zuppa di Uova e Asparagi (Egg and Asparagus Soup)

Zuppa di Uova e Asparagi is a fresh and elegant Italian soup that brings together the grassy flavors of asparagus with the richness of eggs. This soup is light, yet flavorful, with a subtle earthy taste from the asparagus. The eggs create a silky texture that complements the crispness of the vegetables, making it a perfect springtime dish.

Ingredients:

• 4 eggs
• 4 cups vegetable or chicken broth
• 1 bunch of asparagus, trimmed and chopped into 1-inch pieces
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh lemon zest (optional, for added freshness)
• Fresh basil or parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 4 minutes until softened and fragrant.
2. Add the chopped asparagus to the pot and cook for another 5 minutes, allowing it to soften slightly.
3. Pour in the broth and bring to a simmer. Cook for about 10 minutes until the asparagus is tender.
4. Season the soup with salt and pepper. Optionally, add a bit of fresh lemon zest to brighten the flavors.
5. While the soup is simmering, crack the eggs into a bowl and whisk them gently.
6. Once the asparagus is cooked and the broth is simmering, reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream, stirring gently to create silky egg ribbons.
7. Once the eggs are fully cooked, remove the soup from heat and garnish with fresh basil or parsley.

Zuppa di Uova e Asparagi is a light and refreshing soup that celebrates the fresh flavors of asparagus with the creaminess of eggs. The lemon zest, if used, adds a bright touch that lifts the entire dish, while the basil or parsley offers a fresh finish. This soup is perfect for spring or summer, providing a healthy and flavorful option that feels both elegant and comforting. It’s a perfect meal to enjoy with a piece of crusty bread for dipping.

Zuppa di Uova e Pomodoro (Egg and Tomato Soup)

Zuppa di Uova e Pomodoro is a classic Italian comfort soup that combines the acidity and sweetness of tomatoes with the rich creaminess of eggs. The tomatoes create a flavorful, tangy base, while the eggs provide a smooth and silky texture. This soup is perfect for both a light lunch and a satisfying dinner, offering a perfect balance of flavors.

Ingredients:

• 4 eggs
• 4 cups vegetable or chicken broth
• 4 medium tomatoes, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil or parsley, chopped for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 4-5 minutes until softened.
2. Add the diced tomatoes to the pot and cook for 5 minutes, allowing the tomatoes to break down and release their juices.
3. Pour in the broth and bring the soup to a simmer. Stir in the dried basil and season with salt and pepper.
4. Let the soup simmer for 10-15 minutes, allowing the flavors to develop and the tomatoes to soften.
5. While the soup simmers, whisk the eggs in a bowl.
6. Once the soup is ready, reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring gently to form silky egg ribbons.
7. Once the eggs are fully cooked, remove the soup from heat and garnish with fresh basil or parsley.

Zuppa di Uova e Pomodoro is a delightful, flavorful soup that pairs the acidity of tomatoes with the creaminess of eggs. The basil adds an aromatic touch, and the soup’s smooth texture makes it a comforting dish. It’s perfect for a light dinner, especially when you want something quick yet satisfying. This simple yet delicious soup brings together some of Italy’s favorite ingredients, offering warmth and nourishment with every spoonful.

Zuppa di Uova e Spinaci (Egg and Spinach Soup)

Zuppa di Uova e Spinaci is a simple yet nutritious Italian soup that combines tender spinach with the creamy texture of eggs. This soup is packed with vitamins and offers a great way to enjoy greens in a comforting and filling form. It’s a light but satisfying meal, perfect for any time of the year.

Ingredients:

• 4 eggs
• 4 cups vegetable or chicken broth
• 4 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon dried nutmeg (optional)
• Salt and pepper, to taste
• Fresh Parmesan cheese, grated for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the fresh spinach to the pot and cook until wilted, about 3-4 minutes.
3. Pour in the broth and bring to a simmer. Season with salt, pepper, and optional nutmeg.
4. Let the soup simmer for 5-7 minutes to allow the flavors to meld together.
5. While the soup simmers, whisk the eggs in a separate bowl.
6. Once the soup is ready, reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring gently to create silky egg ribbons.
7. Once the eggs are fully cooked, remove the soup from heat and serve with grated Parmesan cheese.

Zuppa di Uova e Spinaci is a flavorful and nutritious dish that pairs the light, fresh taste of spinach with the richness of eggs. The subtle addition of nutmeg gives the soup a hint of warmth, while the Parmesan adds a savory finish. This soup is perfect for anyone looking for a light but filling meal that is packed with greens and protein. It’s a wonderfully balanced option for a cozy dinner or a healthy lunch.

Zuppa di Uova e Lenticchie (Egg and Lentil Soup)

Zuppa di Uova e Lenticchie is a hearty, comforting Italian soup that combines nutritious lentils with the creamy richness of eggs. The lentils provide a lovely earthy texture, while the eggs create a smooth, silky contrast. This is a filling and wholesome soup, perfect for colder days when you need something warm and satisfying.

Ingredients:

• 4 eggs
• 4 cups vegetable or chicken broth
• 1 cup dried lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
2. Add the rinsed lentils to the pot and stir to coat with the oil and aromatics.
3. Pour in the broth and bring the soup to a simmer. Stir in the cumin, rosemary, salt, and pepper.
4. Let the soup simmer for about 25-30 minutes, or until the lentils are tender.
5. While the soup is cooking, whisk the eggs in a bowl.
6. Once the lentils are cooked, reduce the heat to low. Slowly pour the beaten eggs into the soup in a thin stream while stirring gently to create egg ribbons.
7. Once the eggs are fully cooked, remove the soup from heat and garnish with fresh parsley.

Zuppa di Uova e Lenticchie is a rich and satisfying soup that combines the earthy flavors of lentils with the smooth, delicate texture of eggs. The cumin and rosemary provide a warm, aromatic base, making this dish perfect for cozy evenings. This hearty soup is filling yet light, ideal for a comforting meal that’s both nutritious and delicious. It’s a fantastic way to incorporate lentils into your diet while enjoying the classic Italian flavor combination of eggs and herbs.

Note: More recipes are coming soon