Some dishes feel like they should be more famous. Shredded Frittata Soup is one of them.
This rustic, no-frills soup comes straight from the heart of Italian home cooking, where simplicity meets absolute comfort. Imagine a pot of golden, savory broth, infused with herbs and cheese, and laced with ribbons of tender frittata. It’s warming, satisfying, and—best of all—incredibly easy to make. But let’s rewind a bit. Where does this genius idea even come from?
The Unexpected Origins of Frittata Soup
The Italian kitchen has always been about using what’s on hand—stretching ingredients, repurposing leftovers, and making simple food taste incredible.
I first discovered a version of this dish in Jeff Smith’s "The Frugal Gourmet Cooks Italian" (1993), where he wrote about a traditional dish called "Bread Soup with Rags." The “rags” referred to shredded egg, whisked into hot broth, creating delicate ribbons that thickened the soup. It was a classic example of "cucina povera"—the Italian tradition of making the most out of simple ingredients.
Smith’s version called for day-old bread to make the broth thicker, but I wanted something lighter, silkier, and just as flavorful. Instead of torn bread, I took inspiration from another Italian classic—Stracciatella Soup—and swapped in a shredded frittata. This method keeps the texture delicate yet hearty, rich yet refreshing.
Why This Version is Even Better
I took this traditional idea and made a few upgrades:
✔️ La Spezia Italian Seasoning – Instead of measuring out multiple herbs, this blend brings together basil, oregano, rosemary, thyme, and marjoram for authentic Italian depth in one easy step.
✔️ Parmesan Magic – A little cheese in the frittata and the broth gives it that rich, umami-packed warmth.
✔️ Baby Spinach Boost – Because a little green never hurt anybody (and it makes the soup feel extra cozy).
✔️ Chicken Broth for Heartiness – A simple, flavorful base that lets the frittata shine.
Why You Need to Make This
This is the kind of dish that solves dinner dilemmas. Have eggs? Some broth? A handful of cheese? You’re 10 minutes away from something special.
It’s a soup that feels both elegant and effortless. Whether you serve it as a starter for an Italian feast or as a quick weeknight meal, it’s a reminder that sometimes, the best food is the kind that’s been made for generations.
Shredded Frittata Soup with La Spezia
A Rustic Italian Classic with a Flavorful Twist
Recipe Card
Servings: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Ingredients
For the Frittata:
4 large eggs
¼ cup grated Parmesan cheese
1 tsp La Spezia Italian Seasoning
¼ tsp salt
¼ tsp black pepper
1 tbsp olive oil
For the Soup:
6 cups chicken broth
2 cups fresh baby spinach, roughly chopped
1 tbsp La Spezia Italian Seasoning
½ cup grated Parmesan cheese, plus more for garnish
Salt & black pepper to taste
Instructions
1️⃣ Make the Frittata:
In a bowl, whisk the eggs, Parmesan cheese, La Spezia seasoning, salt, and black pepper.
Heat olive oil in a non-stick pan over medium heat. Pour in the egg mixture and cook for 3-4 minutes per side, flipping carefully until set.
Let cool slightly, then shred or thinly slice the frittata into strips.
2️⃣ Prepare the Soup:
In a large pot, heat the chicken broth over medium-high heat.
Add the La Spezia seasoning and bring to a gentle simmer.
Stir in the baby spinach, letting it wilt for 1-2 minutes.
3️⃣ Bring It Together:
Add the shredded frittata to the broth and let it warm through for 1-2 minutes.
Stir in the Parmesan cheese and season with salt and black pepper to taste.
4️⃣ Serve & Enjoy:
Ladle into bowls, sprinkle with extra Parmesan cheese, and serve with crusty bread or garlic crostini for the full Italian experience.
💡 Chef’s Tip: Want to make it heartier? Add a handful of cooked pastina or broken spaghetti for extra texture!
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