Egg Pasta Soup

My mom used to make Egg Pasta Soup when I was a kid, and it turns out that it’s been a family recipe since the Depression Era. It was cheap to make — with eggs, pasta, onions and water — and incredibly filling. But don’t let the simplicity of the soup to fool you, it’s also super flavorful.


Egg Pasta Soup

A deliciously simple and filling soup that’s perfect for those cold, damp Spring days. Or any day really. Because it’s delicious.
Course Soup
Cuisine American
Keyword easy, egg, pasta, soup
Author Emily Levenson


  • 2 tbsp olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 8-10 cups water
  • 2 tsp salt
  • 1/4 tsp pepper
  • 6 eggs large
  • 6 oz spaghetti noodles broken into small pieces


  • Heat oil in a large stock pot over medium-high heat.
    Add onions and garlic and sauté for 3-5 minutes, until fragrant.
    Add water, salt, and pepper and bring to a boil.
    Break 6 eggs and cut through the yolks a few times with a knife (do not scramble).
    Remove from heat and slowly pour eggs into soup while stirring gently. You want the eggs to form a ribbon, not big clumps.
    Return to heat and bring back to a boil.
    Add in spaghetti pieces and cook until tender, about 9-10 minutes.
    Adjust seasoning if need be.
    Serve hot.

More about Emily Levenson

Emily Levenson is a therapist turned holistic health coach, podcaster, meditation encourager, and seeker of everyday magic. Emily recently kicked off her third #The100DayProject, focusing her efforts on daily meditation.

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