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 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 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?
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.
CHEF’S TOOLS:
Serve with...
- 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 throw 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?
I have just started using your recipes, and I’m fascinated! Thank you for all of your hard work to make this easy for me!
Thank you so much! That makes me so happy! Thank you for leaving such a sweet comment.
Found it!! You’re very kind to help me. Thank you.
This is a wonderful light soup, it’s a nice change to chicken soup during cold/flu season. I will definitely be adding this to my fall/winter soup list with a few tweaks here and ther.
I’m so glad you like it!
8-10 cups of water for broth? No way this is gonna have any flavour. I would use straight chicken broth. Water???? Forget it.
I understand your skepticism Danny, I felt the same way when my friend first told me the recipe, but I had tasted it and knew it was actually really good. I hope you will still give it a try. Adding chicken broth is fine too, but somewhat the parmesan and salt really carry it as written.
It’s called poor mans soup for a reason don’t judge those who have less than you
Just made this and loved it. I was worried about it being rather flavourless with no stock but I was WRONG! This soup is delicious and full of flavour.
Yay! I am so glad you like it Dorie.
Good and comforting. We added zucchini and squash to it.. Thank you for this easy and affordable soup recipe !
You’re so welcome Liz, I am glad you like it, what a good idea to add the zucchini and squash!
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!
Yay! I am glad you like it. It’s such a easy and comforting soup!
This was absolutely amazing quick easy dinner. I changed a few things. I added the carrots and celery, and one tomato and onion and garlic and I did 1 teaspoon of chicken bouillon, but this was absolutely amazing.
Yay! I am so glad you liked it Aimee, I will have to try those additions!
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!!
I love this Joel, your substitutions sound delicious! I can’t wait to try it in the instant pot!
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
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.
Love, love, love this recipe! I add a Parmesan rind to a simmering pot of broth before adding the ingredients making it even more delicious.
Yum! I’ll have to try that, what a great idea!
Pro-cook move Carole! Parm rinds are so great for adding flavor!
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.
Awesome! So glad you tried it! I need to remember to make it soon too!
my kids loved this dish. I added chicken stock and a little greek yogurt at the end, also one more carrot and some peas and celery to get those veggies in. Thank you!
Awesome! Sounds Delicous! So glad your kids liked it!