10-Minute Green Stracciatella Soup and Let’s Talk Food + Feelings Next Month


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Stracciatella is a long Italian word that means to shred. In this case, we’re making a 10-Minute Green Stracciatella Soup, which is a shredded egg-drop style soup that’s flavored with pesto. I don’t know how you feel about pesto but it’s without question one of my top five comfort foods. Spoon pesto on a bowl of your least favorite vegetable and you’ll see what I mean: pesto just makes everything better.

I know that a 10-Minute Green Stracciatella Soup sounds fancy but it’s really not. In fact, if you have stock and pesto readily available, it comes together in 10 minutes. Seriously. I use vegetable stock most of the time but if you prefer chicken stock, try my favorite recipe for Homemade Chicken Stock.

If you have any questions, please do post them below in the comments. Or find me on Instagram because I love chatting recipes… while slurping down another bowl of 10-Minute Green Stracciatella Soup, for sure.

Before you run off to make this 10-Minute Green Stracciatella Soup, let’s talk about two upcoming events:

10-Minute Green Stracciatella Soup


My friend Cameron Staunch has a new cookbook out in the world called Vegetarian Vietnam and he’ll be signing those books at Porter Square Books on Thursday, March 29, 2018. More details here.


I’m participating in a talk on Food, Feelings, and Cookbooks with two pretty amazing women: Jerrelle Guy, author of Black Girl Baking, and Lindsey Smith, author of Eat Your Feelings. The talk is at the Food Loft in Boston on Tuesday, April 17, 2018 from 7pm-9pm. There will be snacks, drinks, and cookbooks. We’ll each share our food stories (and I’ll share highlights from my cookbook on finding a way to love myself which releases in 2019). You’ll also be able to pick up my first cookbook and get it signed. Reserve your seat here.

Enjoy the soup and please let me know what you think. xo

10-Minute Green Stracciatella Soup

10-Minute Green Stracciatella Soup

Serves: 2

Prep Time: 10 Minutes

Cook Time: 10 Minutes


  • 4 cups vegetable stock (or chicken stock)
  • 4 tablespoons pesto (I use homemade a dairy-free version)
  • 2 handfuls spinach leaves
  • 2 eggs, whisked
  • 1/4 teaspoon fine sea salt
  • 6 twists freshly ground black pepper


  1. Warm up the stock in a pot over medium-high heat until a little bubbly, about 2 minutes. Add the pesto and spinach to the pot and continue to cook until the pesto dissolves into the stock and the spinach wilts, about 3 minutes.
  2. With a spoon, stir the stock until a bit of a whirlpool begins to spin. Slowly drizzle the whisked eggs into the stock and continue to cook until the eggs become white and solid, about 5 minutes. Add salt and black pepper. Serve immediately.
Photos by Maggie Battista

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.