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

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:

1 dash black pepper
1/10g
3 tbsp olive oil
40g
4 eggs
220g
1 dash salt
0.40g
5 cups water
1180g
4 potatoes
850g
1 onion
150g

Instructions:

1. Preparation:
- Peel the potatoes and cut them into small cubes.
- Peel and finely chop the onion.
2. Cooking the Potatoes and 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.
3. Simmering:
- 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.
4. Adding the Eggs:
- 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.
5. Seasoning:
- Add a dash of black pepper to the soup and stir to combine.
6. Final Touches:
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
7. Serving:
- 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 Size610 grams
Energy
Calories 260kcal13%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 40g12%
Fiber 5g14%
Sugar 4.04g4%
Fat
Fat 16g19%
Saturated 3.28g11%
Cholesterol 230mg-
Vitamins
Vitamin A 100ug11%
Choline 220mg39%
Vitamin B1 0.23mg19%
Vitamin B2 0.31mg24%
Vitamin B3 2.30mg14%
Vitamin B6 0.72mg42%
Vitamin B9 80ug20%
Vitamin B12 0.57ug24%
Vitamin C 45mg50%
Vitamin E 0.62mg4%
Vitamin K 4.62ug4%
Minerals
Calcium, Ca 90mg7%
Copper, Cu 0.27mg30%
Iron, Fe 2.77mg25%
Magnesium, Mg 66mg15%
Phosphorus, P 240mg19%
Potassium, K 1050mg31%
Selenium, Se 18ug33%
Sodium, Na 130mg9%
Zinc, Zn 1.41mg13%
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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