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Spinach Soup

I call this “bride soup” because it is easy to make and quite affordable, this soup will keep you warm on a cold winter’s evening. Snuggle up with a great book, fire and a glass of wine and enjoy this recipe.
  Chicken stock 64 Ounce (2 32 Ounce., Boxes)
  Frozen chopped spinach 10 Ounce (1 Box)
  Acini de pepe 1⁄4 Cup (4 tbs)
  Whole eggs 3
  Grated parmesan 1⁄3 Cup (5.33 tbs)

1. In a large sauce pot bring all of your chicken stock to a boil.
2. Once the stock is boiling add your dried pasta and cook for the allotted time. (Approximately4-6 minutes)
3. After the pasta is cooked throw the frozen spinach whole in one big cube (it will thaw in the broth).
4. In a small bowl, crack your 3 eggs and whisk together with your with Parmesan cheese.
5. When the spinach is thawed and fully separated in the stock, bring the concoction back to a boil and drop in the egg mixture. The eggs will cook quickly in the hot broth and create dumplings.
6. Serve and enjoy!

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
What better can a chill winter evening get when served with hot and flavored soup. Watch Chef Caitlin making Bride soup using chicken stock along with spinach and other flavors. Snuggling up in a blanket and having this soup is such a warm delight!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 286 Calories from Fat 111

% Daily Value*

Total Fat 12 g19.2%

Saturated Fat 4.5 g22.3%

Trans Fat 0 g

Cholesterol 181.4 mg60.5%

Sodium 916.1 mg38.2%

Total Carbohydrates 21 g7%

Dietary Fiber 1.6 g6.6%

Sugars 7.9 g

Protein 22 g44.9%

Vitamin A 137.7% Vitamin C 34.7%

Calcium 21.9% Iron 20.5%

*Based on a 2000 Calorie diet

Spinach Soup Recipe Video