Spinach Soup With Pasta And Egg Recipes

EGG NOODLES WITH SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
• While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
• Stir spinach mixture into the noodles; season with salt and pepper.

ITALIAN ORZO SPINACH SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Add onion, carrots and celery and sauté for 5 to 7 minutes, stirring occasionally, until softened. Add garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
• Add stock, diced tomatoes, Italian seasoning, and stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.
• Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn't stick to the bottom of the pot, until the orzo is just barely al dente. (Try to avoid overcooking the orzo!)
• Stir the spinach into the soup. Taste and season with salt and black pepper, to taste.
• Serve immediately, garnished with your favorite toppings, and enjoy!

EASY SPINACH SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

SPINACH SOUP WITH PASTA AND EGG

Steps:

• Bring a small pot of water to a boil. Lower the eggs into the water, and reduce the heat to keep the water at a gentle boil for 10 minutes. Drain the water, and put the eggs back in the pot, shaking them against the sides to crack the shells. Add enough cool water and ice to cover the eggs, and cool them completely.
• Bring the chicken stock to a boil in a saucepan, and add the pasta and, if needed, the salt. Cook for 5 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pan.
• Cut the spinach coarsely, and add it to the saucepan. Bring the mixture back to a boil, reduce the heat to low and boil gently for 2 minutes. Stir in the pepper.
• Shell the eggs, and cut them into 1/4-inch pieces. Divide them among six soup bowls, and ladle the hot soup on top. Serve immediately.

SPINACH AND EGG SANDWICHES

Steps:

• Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
• Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.

CHICKEN AND EGG SOUP WITH PASTINA

Steps:

• Heat the 1/4 cup olive oil in a large pot over high heat. Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.
• Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.
• Per serving: Calories 425; Fat 27 g (Saturated 6 g); Cholesterol 277 mg; Sodium 858 mg; Carbohydrate 18 g; Fiber 1 g; Protein 27 g

SPINACH SOUP WITH EGG STRIPS

Steps:

• In a medium saucepan, heat 2 teaspoons of the oil over medium-low heat. In a medium bowl, beat eggs with 1/4 teaspoon coarse salt and 1 tablespoon water until combined. Add eggs to pan and cook, pulling eggs in from edges as they set, until center is just set, about 3 minutes. Turn out onto a plate. When cool enough to handle, halve, then cut each half into 1/4-inch-wide strips.
• In the same pan, heat the remaining teaspoon of oil over medium heat. Add the scallions and garlic and cook, stirring, until fragrant, about 30 seconds. Add the broth, 1/2 cup water, 1/4 teaspoon each salt and pepper, and the ginger. Bring to a boil. Add the spinach and cook until the spinach has wilted and is tender, but not mushy, about 3 minutes. Stir in the egg strips. Remove from heat; correct seasoning with salt and pepper if desired.

RICH GARLIC SOUP WITH SPINACH AND PASTA

Steps:

• Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Crush the cloves lightly by leaning on them with the side of a chef's knife.
• Place the garlic cloves in a large saucepan with the 2 quarts water, olive oil, bouquet garni, and salt to taste, and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain and return the broth to the saucepan. Taste and adjust salt, and bring back to a simmer.
• Add the macaroni shells to the broth and simmer until cooked al dente.
• Distribute the garlic croutons among 6 soup bowls and top each one with a heaped tablespoon of cheese. Beat the egg yolks in a bowl. Making sure that it is not boiling, whisk in a ladleful of the hot garlic broth.
• Add the spinach to the simmering broth and stir for 30 seconds to a minute, until all of the spinach is wilted. Turn off the heat and stir in the tempered egg yolks. Stir for a minute, taste and adjust seasonings. Ladle the soup over the cheese-topped croutons, and serve.

TINY PASTA AND EGG SOUP

Steps:

• Cook pasta according to directions and drain.
• Beat the eggs.
• In a medium sauce pan, bring the chicken stock to a boil.
• Season the stock with nutmeg, salt and pepper.
• Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat.
• Whisk until eggs form strings.
• Garnish with Parmesan cheese and olive oil (or unsalted butter) and parsley if using.
• Hug your friend or yourself and enjoy!

TOMATO SPINACH SOUP

Steps:

• In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.

CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY

Steps:

• Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
• Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
• Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
• Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
• Stir in the lemon juice and spinach. Remove the pan from the heat.
• Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
• Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
• Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
• Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
• Remove the pan from the oven and let cool for 10 minutes before serving with toast.
• Enjoy!

SPINACH EGG DROP SOUP

Steps:

• In medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper.
• Cover and simmer over low heat for 5 minutes.
• Strain and return the stock to the saucepan.
• Add the julienned ginger to the stock and return it to a boil. Reduce the heat to low.
• Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds.
• Stir in the spinach and remove from heat.
• Season with salt and the remaining 1/2 teaspoon white pepper.
• Ladle into bowls and serve immediately.

SPINACH STRACCIATELLA SOUP

Steps:

• Put oven rack in lower third of oven and preheat oven to 400°F.
• Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
• Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
• Add beaten eggs in a slow, steady stream, stirring constantly.
• Serve with freshly ground pepper and a slice of toasted baguette in the soup.