Italian Egg Soup-Carlos Tuscan

Wonderful soup. Yummy taste.

Italian Egg Soup-Carlos Tuscan

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  • Prep Time


  • Total Time


  • Servings



  • 4 cups of boiling water

  • 1 bag of baby spinach or fresh swiss chard (stems

  • removed)

  • 1 large onion diced

  • 2 medium stalks of celery chopped

  • salt and pepper to taste

  • ½ cup white wine

  • 1 large can of plum tomatoes, squashed

  • (keep juice separate)

  • 5-6 tomatoes coarsely chopped

  • 4 cups of vegetable, chicken or beef broth

  • 2 eggs

  • 2 tablespoons of parmesan cheese

  • 2 garlic cloves

  • Italian bread slices


Saute onion, celery, and greens (spinach or chard) until softened. In a soup pot, add wine, water and broth,the saute mix, tomatoes, juice. Mix eggs, and add to soup with a little salt. When eggs are fully cooked, add 2 tablespoons of parmesan cheese. Serve bread brushed with garlic clove on both sides. Place in bowl and ladle soup over the bread. Bon Appetite!


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