Italian potato soup with eggs
Warm up with a hearty Italian potato soup with eggs. This comforting recipe combines tender potatoes, flavorful onions, and perfectly poached eggs in a rich olive oil broth, seasoned with a touch of black pepper and salt. Easy to make and utterly satisfying!
- 03 Mar 2025
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
Italian Potato Soup with Eggs, known as 'Zuppa di Patate e Uova' in Italian, is a hearty, comforting dish that combines the creamy texture of potatoes with the richness of eggs. It's a simple, yet flavorful soup that's perfect for a cozy meal on a chilly day. This dish showcases the beauty of Italian cuisine where rustic ingredients transform into something magical.
Ingredients:
Instructions:
- Peel the potatoes and cut them into small cubes.
- Peel and finely chop the onion.
- In a large pot, heat 3 tablespoons of olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent and soft, for about 4-5 minutes.
- Add the potato cubes to the pot. Stir well to coat them in the oil and onions.
- Pour in 5 cups of water.
- Add a dash of salt.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender and easily pierced with a fork.
- While the soup is simmering, in a separate bowl, beat the 4 eggs lightly.
- Once the potatoes are tender, slowly pour the beaten eggs into the pot in a thin stream, stirring continuously to create thin egg ribbons throughout the soup. If you prefer larger chunks of egg, you can pour the eggs in more quickly and stir less frequently.
- Add a dash of black pepper to the soup and stir to combine.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls.
- Optionally, drizzle a little extra olive oil on top for added flavor.
- Serve hot, and enjoy your warm, comforting Italian Potato Soup with Eggs!
Tips:
- Use fresh, organic eggs whenever possible for the best flavor and texture.
- Cut the potatoes into even-sized pieces to ensure they cook evenly.
- For a richer flavor, you can use vegetable or chicken broth instead of water.
- Add some freshly grated Parmesan cheese on top before serving for an extra savory touch.
- Feel free to add some greens like spinach or kale for an additional layer of flavor and nutrition.
- Do not overcook the eggs; aim for a soft, runny yolk for the best texture.
This Italian Potato Soup with Eggs is not only delicious but also nutritious and warming. It’s a perfect example of how a few simple ingredients can create a comforting and satisfying meal. Serve it with some warm crusty bread to soak up all the flavors, and enjoy a taste of Italy in your own home.
| Nutrition Facts | |
|---|---|
| Serving Size | 610 grams |
| Energy | |
| Calories 260kcal | 13% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 5g | 14% |
| Sugar 4.04g | 4% |
| Fat | |
| Fat 16g | 19% |
| Saturated 3.28g | 11% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 220mg | 39% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 2.30mg | 14% |
| Vitamin B6 0.72mg | 42% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.57ug | 24% |
| Vitamin C 45mg | 50% |
| Vitamin E 0.62mg | 4% |
| Vitamin K 4.62ug | 4% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 2.77mg | 25% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 1050mg | 31% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 1.41mg | 13% |
| Water | |
| Water 540g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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