Soup season has blown in and my Harvest Stracciatella offers a veggie-packed twist on this nourishing yet simple Italian egg soup. Ready in less than minutes, a warm cup or bowl offers the perfect blend of comfort, nutrition and creativity for nearly every occasion – from serving alongside an elegant holiday meal or fighting the sniffles and cozying up from the inside out.
Typically, Stracciatella is just made with just broth, eggs, Parmesan (or Romano or Pecorino) cheese, and . . . maybe . . some spinach or parsley for color. But I wanted to have a more balanced vegetable stracciatella that took advantage of the amazing selection autumn produce, so I pile in my favorite veggies to make a hearty and colorful egg soup. I use sweet potatoes, Brussels sprouts, and kale – but feel free to get creative and make selections that suit your own personal preferences.
I appreciate a soup that offer a generous amount of protein, versus thin brothy soups. Hearty soups with protein feel so much more satisfying and keeps hunger away longer. A meal-sized bowl of this protein-packed soup has 23g per serving. Eggs are the star in this high-protein soup, and also the origin of the traditional name Stracciatella which means “little rags.” When you slowly stir the whisked eggs into the hot broth, they form ribbons that resemble “little rags.” I like to use Eggland’s Best eggs – I think they have great, fresh taste and superior nutrition than my regular grocery store eggs.
TIPS FOR HARVEST STRACCIATELLA VEGETABLE EGG SOUP
Broth: Homemade broth is amazing, but let’s keep it real – who has time for that?! I’ve kept it easy with a convenient, high-quality carton of chicken broth – you can substitute a vegetable broth to make this egg soup work for a vegetarian diet.
Vegetables: In the recipe card below, you’ll see fall veggies like sweet potatoes, Brussels sprouts, and kale. BUT you can substitute with your favorites like red potatoes, broccoli, or spinach and so on – you do you to make this your best fall soup! Just make sure that denser, harder veggies (like potatoes, carrots and such) are diced and getting a good sauté before adding broth so that they’ll be soft in this quick-cooking soup.
Cheese: Most any hard-aged cheese will taste amazing like Parmesan, Romano or Pecorino. While I do take a shortcut with the broth, I think that grating your own cheese for recipes exponentially increases the flavor – get the task done quickly with a handy rotary grater, a must-have for cheese-lovers!
Making the Egg Ribbons: For egg ribbon or “little rag” success, make sure your broth mixture is hot and that you are drizzling the whisked egg-cheese-cornstarch mixture SLOWLY into the pot while simultaneously stirring to keep clumping away. Don’t just dump the whole egg mixture it at once, you’ll regret it!
Serving: For the ultimate in cozy season comfort, serve this egg vegetable soup in WARMED soup bowls – and of course, with extra cheese on top. I have an oven-style air fryer and just set my bowls in there on the “WARM” function while I’m making the soup! If you are heating the bowls, consider a soup cozy to keep from burning your hands while enjoy the meal!
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Harvest Stracciatella is a vegetable-packed version of an Italian egg soup. Gather family round the table, finding comfort in fall produce like sweet potato, brussels sprouts and kale and sustaining energy from eggs. A 30-minute recipe so delicious to serve alongside a holiday meal or as a cozy main dish on busy days.
- 1 Tbsp extra virgin olive oil
- 1 cup chopped sweet potato
- 1 cup shaved Brussels sprouts
- ¼ tsp Kosher salt
- ½ cup chopped onion
- 6 cups chicken broth
- 4 large Eggland’s Best eggs
- 2 Tbsp cornstarch
- 4- oz 1 cup freshly grated Parmesan cheese
- 2 cups chopped kale
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Heat the butter and oil in a 2-quart soup pot over medium heat. Add the chopped sweet potato, chopped onions and shaved Brussels sprouts and sauté for 3-4 minutes until softened.
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Pour in the broth into pot, over sauteed vegetables and bring to simmer, about 4 minutes.
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While broth simmers, put the eggs, cornstarch and half of the cheese (reserve remaining for upcoming step) in a medium bowl and whisk together.
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Scoop out 1 cup of the hot broth from the saucepan and add to the egg bowl, whisking until smooth.
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Slowly add the egg mixture to the soup in pot, whisking constantly. Turn the heat down to low and continue cooking until thickened, 4-6 minutes.
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Stir in the kale chopped kale, cook for another 2 minutes until wilted. Season with nutmeg.
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Serve in warm bowls with the additional cheese sprinkled on top.
