Zuppa Della Salute

This image courtesy of Joseph DeLeo

This nourishing soup practically makes itself. It is perfect for those times when one feels slightly under the weather and hasn’t the energy to spend on cooking.

4 servings



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationhealthy, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed, tired

Taste and Texturecheesy, herby, light, savory

Type of Dishhot soup


  • Sea salt
  • About 1 pound very small spinach leaves, well washed
  • 2 to 3 large eggs, lightly beaten with a fork
  • 4 thick slices day-old bread, drizzled with extra virgin olive oil
  • Freshly grated pecorino Romano cheese


  1. Bring 3 cups water to a boil. Add a pinch of salt and the spinach.

  2. Lower the heat and simmer, uncovered, until the spinach is bright green and tender, 3 to 4 minutes. Taste for salt and add more as needed. Remember that the pecorino is salty.

  3. Remove from heat and pour the beaten eggs into the soup in a thin stream, whisking constantly. The eggs will form strands.

  4. Place the bread slices in shallow soup bowls. Ladle the soup over the top and sprinkle with pecorino. Let rest a moment before serving so the bread can absorb some broth.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password