Vegetarian Stracciatella Soup
Warm up with a comforting bowl of Vegetarian Stracciatella Soup, a lighter, meat-free take on the classic Italian dish that’s perfect for any season. This recipe features a rich vegetable broth infused with garlic and olive oil, complemented by tender ribbons of egg and Parmesan cheese for a silky, flavorful finish. Fresh spinach adds vibrant color and nutrition, while a touch of nutmeg provides a subtle, aromatic warmth. Ready in just 25 minutes, this easy-to-make soup seamlessly blends simplicity and sophistication, making it an excellent choice for a quick lunch or elegant starter. Serve it hot with a drizzle of olive oil and a sprinkle of extra Parmesan for a truly comforting and wholesome experience.
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Recipe Information
Ingredients
- 6 cups Vegetable broth
- 4 cups Fresh spinach
- 3 Large eggs
- 1 cup Parmesan cheese, grated
- 2 tablespoons Semolina flour
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Nutmeg (optional)
Instructions
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Pour in the vegetable broth and bring to a gentle simmer over medium heat.
While the broth is warming, prepare the egg mixture. In a medium bowl, whisk together the eggs, grated Parmesan cheese, semolina flour, salt, pepper, and nutmeg (if using) until well combined.
Once the broth is simmering, stir in the fresh spinach and let it wilt for 1-2 minutes.
Reduce the heat to low. Slowly drizzle the egg mixture into the pot while stirring the soup in a circular motion with a wooden spoon to create delicate ribbons, or 'stracciatella.'
Let the soup cook for 2-3 minutes over low heat, just until the egg is fully set.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the soup hot with a drizzle of olive oil and extra grated Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.8 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 321 mg | 25% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
