Completely Made-Over and HEALTHY Stracciatella Soup (sorry, another soup post)

Ok look.

I am moving and trying to stay healthy. So yes, I am freezer-diving and pulling out things I forgot I purchased, I literally have one pan and some plastic plates to present my “iron-chef” type creations as I rush to use whatever (and I mean, WHATEVER) I have left in my fridge.

So, that kinda led me to my inspiration today.

I peered into my almost-bare pantry and noticed I had some veg stock. In the fridge, tomatoes, and leftover egg white from when I made eggs benny the other day. Then on to the freezer, and EUREKA-I still have a cup left of “leafy greens by PC” and some frozen rind from a cut of parm.

Add all of this up, plus my pantry go-to’s like garlic, onion and herbs, and yes – I just re-created a healthier, tastier, more vitamin-packed version of Stracciatella with literally next to nothing.

(My Italian ex mother in law would be proud).

This recipe is a completely made-over, Italian soup on steroids. Yes, I feel guilty for posting ANOTHER SOUP RECIPE but please, stay with me. I promise once I am settled I will have better, regular and more awesome, inspiring and plant-forward dishes to share.

So here it is…and I promise, it is SO GOOD FOR YOU, but tastes so good, you won’t care.

Vegetarian Straciatella Soup

Vegetarian Italian Straciatella Soup-and healthy, too!

Serves 4


2 tomatoes, diced small

1 Cup frozen Mixed leafy Greens or, 1.5 C fresh spinach

5 egg whites

1 box low sodium, organic veg broth

3 cloves garlic (roasted is recommended-raw will do, but flavour profile is not as good)

1 sprig fresh oregano

1/4 C parm plus rind, grated

3/4 C dry noodles-small shell or small pasta shape (dried) – ORZO is strongly reccomended. I had small pasta shells leftover so used what I had

splash fresh lemon juice

salt and pepper to taste

chopped fresh parsley for garnish


Take oregano, garlic, stock and half grated parm and bring to simmer in stock for at least 30 minutes to let flavours infuse. Strain.

Bring stock to boil and add pasta and chopped tomato. Cook for 6-8 minutes. Pasta should still be firm.

Add frozen chopped greens, remaining parm. Cook for 2  minutes.

Remove from heat and add in lightly whisked egg white by using prongs of fork and swirling in to soup so egg white looks like strings. Swirl and add salt and pepper, along with parsley and lemon, to taste.

Serve immediately and enjoy!

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