Diva Stracciatella

Written By Pam Brandon and Anne-Marie Denicole On September 5, 2012

stracciatella copyWe choose soup weather: the right to bare arms within roomy, forgiving sweaters, the beckoning of early twilight (and early cocktails), crisp, cool air and the singular joy of spooning the soup you love best. 

You could open a can, but why? It’s true that some soups demand unreasonable amounts of effort and (pesky) delayed gratification, yet others are so ridiculously easy, you just might permanently demote the can opener to back-of-the-drawer status.  

Stracciatella, loosely translated to mean “little rags,” is the Italian version of egg drop soup. A delicious, comforting broth swirled with eggs, fresh spinach and hearty Romano cheese, on the table and in your bowl in 10 minutes flat. We promise. 

For extra protein and nutritional bona fides, we’ve added supple cuts of extra-firm tofu. Five simple ingredients that will have you lifting your spoons to the fall season—and your newly unleashed soup genius.

Diva Stracciatella 

Serves 4


6 cups chicken stock

2 eggs, beaten

1 block extra-firm tofu, drained, cut into 1-inch cubes

6 cups fresh baby spinach, washed and rinsed 

4 tablespoons freshly grated Romano cheese (can substitute Parmesan)

Lemon wedges, for serving 


Bring stock to a boil, then reduce to simmer. Slowly stir in eggs, stirring constantly to form long threads. Add tofu and simmer until heated through. Stir in spinach and Romano cheese. Serve hot with a squeeze of fresh lemon, if desired.

Diva Confession: Thai it up. Omit the Romano cheese, and season the soup with 2 tablespoons fish sauce, crispy fried garlic, fresh herbs and a squeeze of sriracha or fresh lime juice. Trade tofu for thinly sliced chicken breast or small free-form meatballs made from lean ground beef or pork. 

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