Spinach Parmesan Soup

With so few ingredients in this spinach Parmesan soup it’s important to use the best you can find. Start by making this light spinach Parmesan soup with good chicken broth, or our Parmesan Broth for even more Parmesan flavor. Fresh tender baby spinach should be your first choice for this spinach Parmesan soup, but frozen leaf spinach works, too. Make the passatelli—an easy homemade pasta made from breadcrumbs and Parmigiano Reggiano® cheese—just before you plan to cook and serve this spinach Parmesan soup. You could even add small meatballs to this spinach Parmesan soup for a more filling soup.

Whenever and however you make this spinach Parmesan soup, offer a bowl of freshly grated Parmigiano Reggiano for sprinkling at the table.
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Prep 20 minutes
Cook 15 minutes
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people
Chef devparm

Spinach Parmesan Soup

With so few ingredients in this spinach Parmesan soup it’s important to use the best you can find. Start by making this light spinach Parmesan soup with good chicken broth, or our Parmesan Broth for even more Parmesan flavor. Fresh tender baby spinach should be your first choice for this spinach Parmesan soup, but frozen leaf spinach works, too. Make the passatelli—an easy homemade pasta made from breadcrumbs and Parmigiano Reggiano® cheese—just before you plan to cook and serve this spinach Parmesan soup. You could even add small meatballs to this spinach Parmesan soup for a more filling soup.

Whenever and however you make this spinach Parmesan soup, offer a bowl of freshly grated Parmigiano Reggiano for sprinkling at the table.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 20 minutes
Cook 15 minutes
Print Recipe
people
Chef devparm
Ingredients (6 people)
1/3 cup Breadcrumbs (unseasoned)
1 cup Parmigiano Reggiano (grated)
2 tbsp. Lemon Zest
1/4 tsp. Pepper
1/4 tsp. Nutmeg
2 . Eggs
6 cups Parmesan Broth or Chicken Broth
4 oz. Baby Spinach (fresh)
Directions
  1. Mix the breadcrumbs, ¾ cup of the Parmigiano Reggiano, lemon zest, pepper, salt and nutmeg. The mixture should be fine. If it seems too coarse, process it in a food processor until it is almost sandy.
  2. Add the eggs and stir with a spatula until the mixture is blended and feels like sticky dough.
  3. In a large pot, heat the broth. When hot, add the spinach and let the soup simmer for a few minutes to wilt the leaves.
  4. For the following step you can use a potato ricer, or a colander with ⅛-inch holes. If using a ricer, put half of the dough in the ricer and push down directly over the soup so the short strands of dough fall into the simmering soup. Repeat with the rest of the dough. The strands will cook in two to three minutes. If using a colander, place it over the soup pot and use a silicone spatula to push the dough through the holes into the simmering broth. The passatelli are ready when they float to the top.
  5. Serve the soup immediately with extra Parmigiano Reggiano at the table.
Ingredients (6 people)
1/3 cup Breadcrumbs (unseasoned)
1 cup Parmigiano Reggiano (grated)
2 tbsp. Lemon Zest
1/4 tsp. Pepper
1/4 tsp. Nutmeg
2 . Eggs
6 cups Parmesan Broth or Chicken Broth
4 oz. Baby Spinach (fresh)
Directions
  1. Mix the breadcrumbs, ¾ cup of the Parmigiano Reggiano, lemon zest, pepper, salt and nutmeg. The mixture should be fine. If it seems too coarse, process it in a food processor until it is almost sandy.
  2. Add the eggs and stir with a spatula until the mixture is blended and feels like sticky dough.
  3. In a large pot, heat the broth. When hot, add the spinach and let the soup simmer for a few minutes to wilt the leaves.
  4. For the following step you can use a potato ricer, or a colander with ⅛-inch holes. If using a ricer, put half of the dough in the ricer and push down directly over the soup so the short strands of dough fall into the simmering soup. Repeat with the rest of the dough. The strands will cook in two to three minutes. If using a colander, place it over the soup pot and use a silicone spatula to push the dough through the holes into the simmering broth. The passatelli are ready when they float to the top.
  5. Serve the soup immediately with extra Parmigiano Reggiano at the table.