Stracciatella Soup
on Sep 18, 2024, Updated Jan 22, 2025
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If you’ve never tried this old Italian 🇮🇹 classic, now’s your chance to bring a piece of Italy into your home. Stracciatella soup is a traditional Italian dish that you won’t typically find on a restaurant menu, but it’s a staple in Nonna’s 👵 kitchen.
“Stracciatella” comes from the word “Stracciare,” which means “to tear” or “to shred,” and perfectly describes the texture of this delicious soup. This soup is said to originate in Rome, where it was prepared as a comforting dish on cold days for centuries. Traditional Italians serve this soup 🍲 as a first course or starter due to the fact that it’s light and savory, but it can definitely be enjoyed as a meal as well!
This soup is all about using high-quality, simple ingredients, which is at the heart ❤️of Italian cooking. Next time you’re in the mood for a comforting soup on a chilly day, give this fool-proof recipe a try!
Why You’ll Love Stracciatella Soup
Savory, light, and comforting, this soup has all the necessary components to be added to your weekly soup rotation during the colder months ❄️. The boiled chicken and veggies pack the broth with flavor and nutrients, while the Stracciatella mixture gives this soup a light, fluffy texture that will have you hooked 🪝. Whether you decide to add shredded chicken, pastina or keep it super simple, this Stracciatella Soup will have you feeling like an Italian Nonna – regardless of your heritage!
How to Prepare
💧 In a large pot, add water, broth, and whole peeled vegetables. Bring to a boil.
🍗 Once boiling, add the chicken and salt. Reduce the heat to low and then let it simmer semi-covered for 40 minutes.
🥕 After 40 minutes, take out the whole vegetables and chicken. Add the Pastina and cook until tender.
🍽️ You can use the boiled chicken for salads, wraps, or sandwiches, or chop it up and add it back into the soup—it’s your choice!
🔥 Once the Pastina is cooked, remove the pot from the heat.
🥚 In a separate bowl, combine 5 eggs and 1 cup of freshly grated Parmigiano Reggiano. Mix well until combined.
⚗️ Slowly add the Stracciatella mixture into the soup pot and let it sit for a minute.
🥄 After a minute, use a whisk to gently break apart the mixture in the soup.
🍲 Serve and enjoy!
Nonna’s Tip 🍲
You can blend the cooked veggies into the soup before adding in the pastina for an extra creamy twist, or add the shredded boiled chicken back into the soup for more protein – it’s totally up to you!
Variations and Substitutions for Stracciatella Soup
- You can make this recipe vegetarian by adding vegetable broth and omitting the chicken 🍗.
- Experiment with different vegetables like leeks, peppers or zucchini. You can even toss in some spinach or kale 🥬 for added nutrition!
- If you can’t find pastina, small pasta shapes like orzo, ditalini, or even rice work great.
- You can blend the cooked veggies into the soup before adding in the pastina for an extra creamy twist, or add the shredded boiled chicken back into the soup for extra protein.
- Alternatively, you can use the boiled chicken for chicken salads, wraps, and sandwiches. Use it to make my Chicken Lettuce Cups!
- Use Pecorino Romano instead of Parmigiano Reggiano 🧀 for a slightly stronger and tangier cheese flavor.
- Incorporate fresh or dried herbs of your choice to add a boost of flavor. Basil and parsley work great here!
Similar Recipes
The Best Chicken Soup Ever
1 hr 50 mins
Easy Pastina Soup
50 mins
Hidden Veggie Soup
50 mins
Lasagna Soup
35 mins
Best Served With
Consider serving this Stracciatella Soup with some delicious homemade bread. Here are some of my favorites:
- No-Knead Focaccia
- No-Knead Peasant Bread
- No-Knead Gluten-Free Bread
- Cheesy Roasted Garlic Bread
- Grandma’s No-Knead Olive Bread
Common Questions
You can make this recipe vegetarian by adding vegetable broth and omitting the chicken. For an extra creamy twist, consider blending the cooked veggies into the soup before adding the pastina.
I like using the boiled chicken for chicken salads, wraps, and sandwiches, or you can also chop it up and add it back into the soup—it’s completely up to you!
Allow the Stracciatella Soup to cool to room temperature, then transfer it to airtight containers and store it in the refrigerator for up to 3–4 days or freeze for 2–3 months. If possible, store the Pastina separately from the soup to prevent it from becoming mushy during storage.
Certainly! To reheat, warm the soup on the stovetop over medium heat, stirring occasionally and adding broth or water if needed to adjust consistency.
If you can’t find pastina, small pasta shapes like orzo, ditalini, or even rice work great.
Stracciatella Soup
Equipment
Ingredients
The Broth
- 8 cups water
- 2.5 cups bone broth
- 1 onion, peeled
- 2 carrots, peeled
- 2 celery ribs
- 3 garlic cloves, peeled
- 4 chicken thighs, skinless
- salt, to taste
- ½ cup Pastina
The Stracciatella
- 5 eggs
- 1 cup Parmigiano Reggiano cheese
Instructions
- In a large pot, add water, broth, and whole peeled vegetables. Bring to a boil.
- Once boiling, add the chicken and salt. Reduce the heat to low and let it simmer semi-covered for 40 minutes.
- After 40 minutes, take out the whole vegetables and chicken. Add the Pastina and cook until tender.
- Note: You can use the boiled chicken for salads, wraps, or sandwiches, or chop it up and add it back into the soup—it's your choice!
- Once the Pastina is cooked, remove the pot from the heat.
- In a separate bowl, combine 5 eggs and 1 cup of freshly grated Parmigiano Reggiano. Mix well until combined.
- Slowly add the Stracciatella mixture into the soup pot and let it sit for a minute.
- After a minute, use a whisk to gently break apart the mixture in the soup.
- Serve and enjoy!
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loooooove this. Feels like a warm hug.
Best description of comfort food 🥺
Should it be boneless chicken thighs or bone-in? Thanks
Either works, but I prefer bone-in.