Description
A heartwarming and comforting Italian soup made with tiny pasta and rich, savory broth, perfect for busy weeknights or when you're seeking comfort.
Ingredients
Scale
2 tablespoons Olive Oil
1 small Yellow Onion, finely diced
2 cloves Garlic, minced
8 cups Low-Sodium Chicken Broth
1/2 cup small Pasta
2 large Eggs, lightly beate
1/2 cup Fresh Spinach, roughly chopped
1/4 cup Freshly Grated Parmesan Cheese, plus more for serving
Salt to taste
Freshly Ground Black Pepper to taste
Fresh Parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat and sauté the onion until translucent
- Add the garlic and cook until fragrant
- Pour in the chicken broth and bring to a gentle simmer
- Add the small pasta and cook according to package directions until al dente
- Temper the eggs by slowly adding some hot broth to them, then stir them into the soup while continuously stirring
- Lower the heat and stir in the spinach until wilted
- Add the grated Parmesan and season with salt and pepper. Serve garnished with parsley
Notes
For a vegetarian option, use vegetable broth instead of chicken broth.
Feel free to add extra vegetables or proteins based on your preferences.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 186 mg