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 to 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 will 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.
More Amazing Soups
- Corn Chowder
- Classic Taco Soup
- Sausage and Sweet Potato Tortellini Soup
- Chicken and Mushroom Wild Rice Soup
- Olive Garden Pasta Fagioli Soup
- Thick and Creamy Tomato Basil Parmesan Soup
Step By step Pictures for How to make Poor Man’s Egg and Spaghetti Soup
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 the Kraft Parmesan Cheese almost every time for this soup. It works great.
Can I make this ahead of time?
You could, but I have to say, I prefer to make it right before serving. The noodles absorb the broth if you make it in advance. Also, you will need to add more water, and the noodles might be a little soggy.
How Many People will this recipe feed?
- 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
- 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.
- Add 8 cups of water.
- Add 1 more tsp salt and bring to a boil.
- Next, add pasta when the soup is boiling. (Break pasta into 2½ inch pieces as you are throwing it in.)
- Boil for 8-10 minutes or until noodles are tender.
- Add more water if it is not as soupy as you would prefer once noodles have expanded. (If you add more water, bring back to a boil before adding the egg.)
- Next, pour in beaten eggs, stirring as you pour them in to break them up.
- Add parsley and Parmesan cheese.
- Taste and add more salt and pepper, if needed.
- Serve with an extra sprinkle of Parmesan cheese.
Have a Sweet Tooth?