Active Time
N/A
Total Time
30 MIN
Yield
Serves : 10
© James Baigrie

How to Make It

Step 1    

Cook the pasta in a pot of boiling salted water until al dente. Drain well.

Step 2    

In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper. Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese. Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.

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Aggregate Rating value: 5

Review Count: 3138

Worst Rating: 0

Best Rating: 5

Author Name: Michelle Angrimson

Review Body: Delightfully delicious soup. Love the simplicity and ease of preparation. Thank you for sharing 

Review Rating: 5

Date Published: 2016-08-30