Stracciatella soup with spinach and parmesan
Silky ribbons of egg and parmesan in a hot, lemony broth with soft spinach. Ready in 20 minutes.
- Time25 min
- LevelEasy
- Costabout £1.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Warm the oil in a large pan over a medium heat. Add the garlic and cook for 30 seconds, until it smells sweet. Do not let it brown.
0 min 30 s - 2
Crumble in the stock cubes, pour in the boiling water and stir until dissolved. Bring to a gentle simmer and cook for 5 minutes.
5 min - 3
Beat the eggs in a jug with the parmesan, lemon zest, nutmeg and pepper until smooth.
- 4
Keep the soup at a gentle simmer. Stir it round so it swirls, then slowly pour in the egg mixture in a thin stream, stirring gently with a fork. The egg sets into soft ribbons in about 1 minute.
1 min - 5
Add the spinach and cook for 2 minutes, until just wilted.
2 min - 6
Taste before adding any salt, as the stock is already salty. Ladle into warm bowls and top with extra parmesan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.