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Poor Man’s Egg and Spaghetti Soup

A blue bowl of Poor Man's Spaghetti Soup with a grey napkin around the bottom, on the left side, and at the top of the bowl. A spoon is sitting on the grey napkin on the left side.

 Egg and Spaghetti Soup is great for busy nights

I know, I know – the title of this recipe is weirding you out, but trust me. This SUPER simple soup just might become a favorite go-to recipe for busy winter nights or when you have sick kids and need to feed them something healthy and comforting. Poor Man’s Egg and Spaghetti Soup is a recipe everyone needs to keep in their back pocket! It’s sort of the Italian equivalent of Chicken Noodle Soup.

I met my friend, Toni, when we were both living in New Jersey. Toni is Italian and comes from a long line of great cooks. In fact, her family ran a restaurant up in the Poconos for years. Every recipe Toni has ever given me has been fantastic, and this simple soup is no exception.

She told me that this is the soup her mom would make for them when they were sick. What I love about this recipe is the ingredients, which I almost always have on hand. Her original recipe didn’t have carrots in it, but that is something I’ve added to try and sneak more veggies into my kids. 

I originally posted this recipe as part of one of the Thursday Night posts that I used to do. A few people have mentioned to me that they make it regularly and love it. So I decided it was high time to give it its own post, so it would be easier to find. 

I hope you give this special soup a try. It will surprise you! I can’t wait to hear if your kids like it as much as mine do. 

A partial photo of a pot of egg and spaghetti soup with a black serving spoon filled with a scoop of soup right on top of the soup.More Amazing Soups

Step-by-step Pictures for How to Make Poor Man’s Egg and Spaghetti Soup

10-Photo collage of step by step pictures on how to make spaghetti soup.Egg and spaghetti soup in a blue with a grey napkin on the left side of the bowl. A spoon is sitting on top of the grey napkin on the left.Frequently Asked Questions About how to make Poor Man’s Egg and Spaghetti Soup

Is it okay to use thin spaghetti or should I only use regular?

Yes. It will actually cut your cooking time and make this already quick soup done even quicker. 

Is the Parmesan in the green shaker okay or do I need to use freshly grated Parmesan?

Yes. I use Kraft Parmesan Cheese almost every time for this soup. It works great. 

A vertical photo of a partial picture of a large pan of spaghetti soup with a grey napkin on the left side of the pan.Can I make this ahead of time?

You could, but I have to say, I prefer to make it right before serving. If you make it in advance, the noodles absorb the broth. Also, you will need to add more water, and the noodles might be a little soggy. 

How many people will this recipe feed?

This recipe feeds my family of seven. Three of the children are 8 and under, though. We also usually serve it with French Bread or rolls to make it go further.

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CHEF’S TOOLS for Egg and Spaghetti Soup:

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Serve Egg & Spaghetti Soup with...

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4.9 from 10 reviews
Poor Man's Egg and Spaghetti Soup
 
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Comforting and super simple, this Italian soup will be a go-to for nights when you have no idea what to make for dinner or when sick kids need a good soup to help them feel better.
Author:
Recipe type: Soup
Serves: 6-8
Ingredients
  • 1 large onion, finely diced
  • 1 large carrot, finely shredded
  • ¼ cup butter
  • Salt to taste (about 2-2½ tsp)
  • ⅛-1/4 tsp pepper
  • 8-10 cups water
  • 8 ounces raw spaghetti noodles
  • 5 eggs, beaten
  • 1 cup Parmesan cheese
  • 1 tbsp parsley
Instructions
  1. In a large soup pot, sauté onion and carrot with 1 tsp salt and ⅛ tsp pepper in butter for 3-4 minutes or until onion is transparent.
  2. Add 8 cups of water.
  3. Add 1 more tsp salt and bring to a boil.
  4. Next, add pasta when the soup is boiling. (Break pasta into 2½ inch pieces as you throw it in.)
  5. Boil for 8-10 minutes or until noodles are tender.
  6. Add more water if it is not as soupy as you would prefer once the noodles have expanded. (If you add more water, bring it back to a boil before adding the egg.)
  7. Next, pour in beaten eggs, stirring as you pour them in to break them up.
  8. Add parsley and Parmesan cheese.
  9. Taste and add more salt and pepper, if needed.
  10. Serve with an extra sprinkle of Parmesan cheese.

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35 Comments

  5. Katen

    This is a yummy soup! I made it for supper and I’ll use it for lunches throughout the week. Instead of spaghetti noodles I used little match stick noodles and I added about one tablespoon of better than bouillon chicken flavored paste. Thank you for the recipe, I’ll definitely be making this again!

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  6. Joel

    I made this in the InstantPot last night with a few tweaks, and it was Great! I didn’t have a carrot, so I substituted some broccoli and cauliflower that I had in the freezer, plus I tossed in a Chicken Bouillon Cube for flavor. Oh, and since I live in Louisiana, I used Cayenne Pepper instead of Black Pepper (of course).

    I sautéed the onions, Cauliflower and Broccoli, then I put everything in the InstantPot except the eggs, and pushed the ‘Soup’ Button. Once it finished, I then drizzled the eggs in per the recipe.

    Delicious!!

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  7. Susan fliegelman

    Hello, I’m a bit unclear about what happens to the eggs when you add them. Do they cook like scramble eggs or stay liquid. How will I know when it’s ready to eat?
    Can’t wait to try it!
    Thank you

    reply to this comment

    • Maria

      Hi Susan, the eggs scramble (really really small) into the soup when you stir them into the boiling soup. It’s kind of the same effect as egg drop soup. If the water is boiling when you put them in, they will cook within seconds.

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  9. J. J. Savalle

    Made this soup this rainy afternoon for lunch. It came together super quick (about 25 minutes) and was delicious. Was expecting it to me more like an asian egg drop soup flavor but was really a light chicken soup…so tatsy on a cold, rainy day. Everyone loved it. I did add one tweak which was some chopped spinach which needed to be used up. Pretty sure it’ll be a requested soup often this coming winter.

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