Garlic Stracciatella Soup




6 cups vegetable stock

30 cloves garlic, root ends trimmed

½ tsp. dried thyme

400gms spinach leaves, stems removed, cut lengthwise narrow strips

1 medium size carrots, peeled, julienne strips

3 tbsp finely chopped fresh flat parsley

2 tbsp grated parmesan cheese

Sea salt

1 tsp. ground white pepper




  1. In a deep sauce pan over medium heat, combine vegetable stock, garlic and thyme. Reduce heat to medium and simmer for 20 minutes until garlic is very soft.
  2. Remove from the heat. Using blender, puree the soup in batches until garlic is smooth.
  3. Return the puree to deep saucepan in medium heat, add spinach, carrots and parsley, simmer for 10 minutes. Add grated cheese and simmer for 2-3 minutes until cheese is melted.
  4. Season with sea salt and white pepper.
  5. Ladle the soup into ceramic bowls and serve immediately.
  6. Makes 6-8 servings.


Stracciatella means “little rag,” a playful description of the shreds of spinach in this classic Italian soup. Traditional version has eggs and using chicken stock.


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