Recipe By Anonymous
Published Mar 2nd
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 283.5

This soup is definitely not boring! You can substitute your favorite small pasta shape in place of the ditalini, if you prefer.

Recipe Ingredients

  • 1 tablespoon butter
  • ½ cup chopped onion
  • ½ teaspoon minced garlic
  • 12 ounces skinless, boneless chicken breast halves - cut into strips
  • 3 ½ cups chicken broth
  • 1 cup water
  • 1 (10 ounce) package frozen chopped spinach
  • ¼ cup ditalini pasta
  • 3 eggs
  • ¼ teaspoon ground black pepper
  • ⅓ teaspoon cayenne pepper
  • ¼ cup grated Parmesan cheese

Cooking Directions

  1. 1 Melt butter in 3-quart saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
  2. 2 Meanwhile, whisk together eggs and both peppers.
  3. 3 Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.

Nutrition Facts

  • Calories 283.5
  • Carbohydrate 11.6 g
  • Cholesterol 200.9 mg
  • Fat 10.8 g
  • Fiber 2.7 g
  • Protein 34.3 g
  • Saturated Fat 4.5 g
  • Sodium 926.5 mg
  • Sugar 2.5 g


  1. I really liked this - even though I'm not usually a fan of soup. Used a touch of fresh lemon juice as suggested in another review. Based on ingredients I had on hand used: fresh spinach and penne pasta. Penne worked fine but had to boil soup a bit longer. Loved the flavour that the - Read more ...
  2. Very tasty. I skipped the pasta. It really didn't need it.
  3. this was ok not too much flavor but very easy to make. Great for a quick hot meal especially if you have a cold.
  4. I love stracciatella. I make it very similiar to this recipe but usually without chicken and add additional spinach. Sometimes I will add rice rather than pasta depending on my mood. I have never added cayenne to this soup but was pleasantly surprised by its addition. Thank you!
  5. I was amazed at how much my husband and I enjoyed this soup. I used less chicken then the recipe called for and broken dried homemade pasta. I also didn't use any water but half chicken half vegetable stock. We'll definitely be having this soup again.
  6. Delicious! I was looking for a recipe using spinach pasta & egg and this was perfect! I added a large finely diced tomato and used fresh baby spinach finely sliced and a bit of olive oil with the butter-it was a hit. My three young boys loved it-simple good and very filling.
  7. Good but not as good as the Stracciatella II recipe on this site. It did however give "tweaking" ideas for the latter dish.
  8. Great recipe! I made some changes based on what we have in the house and personal taste. Instead of chicken, I used sliced sausage, which complemented the spinach flavor well. I doubled the garlic and used 10 oz. fresh spinach that I sauteed with the onion/garlic mixture. Another Stracciatella recipe uses lemon juice, so I - Read more ...
  9. This soup was great! My daughters enjoyed it too although my husband originally stuck his nose up at it because he doesn't like spinach. After watching us enjoy it (while he ate left-overs) he decided he'd try it the next time I made it. I did make a few changes. I used garlic chicken broth - Read more ...