Italian Spring Soup Recipe

This traditional Mediterranean recipe makes use of several of the nourishing tender greens of early spring, like spinach and asparagus, to make a flavorful soup found on many a Tuscan table this time of year.

Italian Spring Soup is perfect for a light but satisfying supper or as the first course of a special spring meal. If eating more soups is one of the secrets to staying thin as the Europeans do, then this recipe could be a real keeper! And the final touch may surprise you, since it involves a simple technique that most of us associate with an Asian soup favorite.


2 quarts vegetable broth
2 tablespoons olive oil
2 leeks, white parts only, washed well and sliced thinly into rings
1 pound asparagus tips
1/2 head escarole, thinly sliced
1/4 pound baby spinach, stems removed
2 tablespoons Italian (flat leaf) parsley, coarsely chopped
4 eggs
4 tablespoons matzo meal
salt and freshly-ground black pepper, to taste

1. In a large, heavy soup pot, saute the leeks in the olive oil until softened, then add escarole and spinach. Cook, stirring, until coated with oil and wilted.

2. Add broth, bring to a simmer, and cook until greens are tender, just a few minutes. Add asparagus and half of the parsley and continue to simmer, no more than about 5 minutes.

3. Meanwhile, in a small bowl, whisk together the eggs, matzo meal, and remaining parsley.

4. When ready to serve, bring soup to a rolling boil and pour the egg mixture into the soup in a thin, steady stream, stirring the soup continuously. Serve immediately.

Serves 8.

By the Care2 Staff.


Elena T.
Elena P4 years ago

Thank you :)

Duane B.
.4 years ago

Thank you for sharing.

Patricia H.
Patricia H.5 years ago

thanks for the recipe

J.L. A.
JL A5 years ago


federico bortoletto

Ottima ricetta,grazie.

Tim Cheung
Tim C5 years ago


Michele Wilkinson

Thank you

Jennifer C.
Past Member 6 years ago

Great recipe. Thanks.

May Howie
may H6 years ago


John S.
Past Member 6 years ago