I’ve been thinking about this avgolemono soup ever since the last Whole Foods Cooking Demo…

Because thinking about soup on the reg is a totally normal thing to do, right? 😉

Using eggs to create a creamy, thick and luscious soup seems just too simple to be true.  Right?

But true it is!

This recipe isn’t quite an original, but uses the concept just the same 🙂  Inspiration for the spinach and pasta addition come from here.

It starts with fresh onion & garlic.

Sauted in olive oil and sprinkled with spicy red pepper flakes.

Then combined with spinach, ditalini pasta and chicken broth and boiled until the pasta becomes tender.

At the very end the eggs (whisked with lemon juice) are added, but first quickly tempered with some hot liquid before adding to the soup pot so as to prevent scrambling. 

The finished product is served with a fresh sprinkling of grated Parmesan

Because let’s face it, Parmesan just makes everything better? 😉

This soup makes a most lovely cool weather weeknight meal.

Plus it’s both budget and waist friendly.  And who doesn’t like that?

 

Creamy egg soup with tender pasta and tangy spinach all draped with Parmesan cheese and laced with spicy red pepper flakes. 

I think it’s safe to say that I’d sign up for this dinner any night of the week. Yep 😀

6 Comments

  1. I think I need to make this TONIGHT!

  2. Bookmarked! I love the idea. And ditalini pasta is one of my favs. Its so cute and yummy

  3. I could survive the next few months on just soup I think.

    And wine.

  4. I just saw a recipe for that soup and it sounds wonderful! Anything with parm + red pepper flakes is a winner in my book!

  5. I need to go to a Whole Foods cooking demo!!!!! Are they typically Monday nights? Do you have to reserve a spot? Sorry for all the questions. I tried looking it up online but couldn’t find any info. 🙂

    Your soup looks fabulous! Perfect recipe for a cool, fall evening.

  6. I love this easy, comforting bowl of soup. thanks for sharing!

  7. Pingback: Spinach, Pasta and Egg Soup

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