• Italian Spinach Soup

    11 votes
    Italian Spinach Soup
    Prep: 10 min Cook: 20 min Servings: 4
    by John Spottiswood
    300 recipes
    Suprise, surprise. Another amazing recipe adapted from Marcella Hazan's Essential's of Italian Cooking. This is one of my bibles. Not only did I love this spinach soup, but all four of my kids did too! Everyone had mutiple servings. We served it with simple sourdough toast, though Crostini (Italian croutons) is what Marcella calls for. This is a healthy and wonderful dish!


    • 3 lbs fresh spinach
    • 3 Tbsp butter
    • 1/2 medium onion, chopped
    • 3 cups high quality chicken, beef, or vegetable broth
    • 1 cup low fat milk
    • 1/8 tsp ground nutmeg
    • 5 Tbsp freshly grated Parmesan cheese
    • 1 Tsp salt


    1. Clean spinach and put in a pot with 3-4 cups water and 1 tsp salt. Cover and cook until tender, about 3-4 minutes (you many need to stir to cook evenly).
    2. Keep the water from the cooked spinach to use as the base for the broth that you add (if you are using concentrated or dried broth that needs to be reconstituted). Otherwise, discard it.
    3. Put the butter and onion in a large soup pot and turn to medium. Saute until the onion becomes pale gold, about 4 minutes. Add the spinach and saute uncovered for 2-3 minutes, stirring.
    4. Add the broth, milk, and nutmeg, and bring to a simmer stirring occassionally. Add the grated Parmesan, stirring thoroughly, taste and correct for salt.
    5. Turn of the heat and serve into bowls with toast or crostini on the side.
    6. Server with fresh ground pepper on the table for those who want it.

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    • Patrick Travis
      Patrick Travis
      This was fast and easy prepare. Fantastic flavor, although I used a little less butter and added the nutmeg on top of the soup for those that wanted it rather than adding it in while cooking. I give it 5 hearts!
      • Nancy Miyasaki
        Nancy Miyasaki
        This was healthy and tasty. I was surprised how much our kids liked it too!
        • Coral Smith
          Coral Smith
          This was easy and Very Tasty, Hard to get the meat eater to eat something good and healthy and he Loved this one. Will make this again for sure and add to my favs.
          • Sheba
            We really enjoyed this, it was really good. It didn't take any time to prepare either. I used frozen spinach because I froze lots last year and blended the soup.
            • John Spottiswood
              John Spottiswood
              Glad you enjoyed it Sheba! Thanks for the helpful review!
            • Elaine
              John, I am making this recipe today, and am pleased with all the wonderful comments. As an Italian, there are some minor modifications that I am adding to this recipe. 1) I am using 1/2 butter and 1/2 olive oil. 2) My grandmother also added egg to this recipe when I was a kid; however, I am not using it today, but it is an option and it will slightly change the flavor. 3) Instead of the nutmeg, a true Italian will venture with the garlic. Yummy! 4) Low fat milk is used to reduce calories, however, cream would normally be used in Italy. I am using Organic Almond Milk. This sounds delicious, and I cannot wait to taste it. Thanks for this recipe as it brought back memories.


              • ShaleeDP
                I could give this a try. Been hard to make veggies a fave on the dining table but finding recipes like this helps a lot. Thanks for sharing!
                • judee
                  This soup is on my list to try. It looks really easy and I love spinach.

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