Tortellini Stracciatella Recipe

Prepare aromatics

Peel and mince the garlic. Finely dice the shallot. In a 4-5 quart pot, heat 1 tablespoon olive oil over medium heat until shimmering. Add the minced garlic and diced shallot and sauté 1–2 minutes until fragrant and soft but not browned.

Pour in the chicken broth and 1 cup water, then bring to a gentle simmer over medium-high heat. Add kosher salt and 1/2 teaspoon freshly ground black pepper. Reduce heat so the broth stays at a gentle simmer while you prepare the tortellini and stracciatella mixture.

When the broth is simmering, add the cheese tortellini directly to the pot. If using refrigerated fresh tortellini, simmer 3–5 minutes until tender and floating; if using frozen, simmer 5–7 minutes or according to package directions. Stir gently occasionally to prevent sticking.

Two minutes before the tortellini are done, add the fresh baby spinach in handfuls, stirring until wilted. Keep the broth at a gentle simmer; taste and adjust seasoning with a pinch more salt or pepper if needed.

While the tortellini cooks, prepare the stracciatella. In a medium bowl, crack the 3 large eggs and whisk lightly with 1/4 cup whole milk until smooth. Whisk in 1/4 cup freshly grated Parmesan, 1/4 teaspoon fine sea salt, and optional 1/2 teaspoon lemon zest. The mixture should be well combined and slightly frothy.

Turn the simmer to low so the broth is gently moving but not boiling (rapid boiling will scramble the eggs into large curds). Remove the pot briefly from heat if necessary to lower the temperature.

With the pot at a gentle simmer, slowly drizzle the egg mixture into the hot broth in a thin stream while stirring the broth gently in a circular motion with a fork or spoon. This will create fine, ribbon-like egg strands (the stracciatella). Continue stirring for 20–30 seconds until the eggs are set but still silky.

Stir in the remaining 1 teaspoon olive oil for sheen and a little added flavor. Taste the soup and adjust seasoning with additional salt and pepper if desired.

Ladle the tortellini stracciatella into warmed bowls. Sprinkle each serving with the remaining 1/4 cup freshly grated Parmesan and a grind of black pepper. Finish with chopped chives or parsley if using.

Serve immediately while hot. Leftovers can be kept in the refrigerator for up to 2 days, but tortellini may absorb broth and the egg texture will change on reheating.