Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Gluten-Free
Harvest Stracciatella Soup (Italian Egg Soup with Vegetables)

12 INGREDIENTS • 8 STEPS • 30MINS

Harvest Stracciatella Soup (Italian Egg Soup with Vegetables)

Recipe
Cozy and comforting, this autumn-inspired take on the traditional Italian egg soup is nourishing, flavorful, and ready in 30 minutes. Serve as a starter to your holiday meal, or enjoy as a light lunch or dinner.
Love This Recipe?
Add to plan
logo
Harvest Stracciatella Soup (Italian Egg Soup with Vegetables)
Save
Cozy and comforting, this autumn-inspired take on the traditional Italian egg soup is nourishing, flavorful, and ready in 30 minutes. Serve as a starter to your holiday meal, or enjoy as a light lunch or dinner.
author_avatar
Eggland's Best
ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

30MINS

Total Time

$3.93

Cost Per Serving

Ingredients

Servings
4
us / metric
Organic Egg
4

Sponsored

Eggland's Best Organic Eggs (Brown)
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Chicken Broth
3 cups
Chicken Broth
Sweet Potato
1 cup
Grated Sweet Potato
Onion
1/2 cup
Finely Chopped Onion
Brussels Sprouts
1 cup
Shaved Brussels Sprouts
Ground Nutmeg
1/4 tsp

Sponsored

Simply Organic Nutmeg, Ground
Kosher Salt
1/4 tsp
Kosher Salt
Chicken
6 cups
Cooked Cubed Chicken
Corn Starch
2 Tbsp
Corn Starch
Grated Parmesan Cheese
1 cup

Sponsored

Galbani Parmesan Cheese
Kale
2 cups
Chopped Kale

Nutrition Per Serving

VIEW ALL
Calories
729
Fat
47.8 g
Protein
55.3 g
Carbs
19.2 g
Love This Recipe?
Add to plan
logo
Harvest Stracciatella Soup (Italian Egg Soup with Vegetables)
Save
author_avatar
Eggland's Best
ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

Cooking Instructions

Hide images
step 1
Heat the Extra-Virgin Olive Oil (1 Tbsp) in a 2-quart soup pot over medium heat.
step 2
Add the grated Sweet Potato (1 cup), chopped Onion (1/2 cup), and shaved Brussels Sprouts (1 cup) and sauté for 3-4 minutes until softened.
step 3
Pour the Chicken Broth (3 cups) into pot, over sauteed vegetables and bring to simmer, about 4 minutes.
step 4
While broth is coming to a simmer, put the Eggland's Best Organic Eggs (Brown) (4), Corn Starch (2 Tbsp), and half of the Galbani Parmesan Cheese (1/2 cup) (reserve remaining for upcoming step) in a medium bowl and whisk together.
step 5
Scoop out 1 cup of the hot broth from the saucepan and add to the egg bowl, whisking until smooth.
step 6
Slowly add the egg mixture to the soup in the saucepan, whisking constantly. Turn the heat down to low and continue cooking until the soup thickens, 4-6 minutes.
step 7
Stir in the chopped Kale (2 cups), Chicken (6 cups), and cook for another 2 minutes until wilted. Season with Simply Organic Nutmeg, Ground (1/4 tsp) and Kosher Salt (1/4 tsp).
step 8
Serve in warm bowls with the additional Galbani Parmesan Cheese (1/2 cup) sprinkled on top.
step 8 Serve in warm bowls with the additional Galbani Parmesan Cheese (1/2 cup) sprinkled on top.

Tags

Gluten-Free
Lunch
Chicken
Shellfish-Free
Dinner
0 Saved
top