A delightful Italian-inspired soup featuring spinach, egg, and orzo pasta, perfect for a quick and comforting meal.
Heat the chicken broth in a large pot over medium-high heat until it begins to simmer.
Using low-sodium broth allows you to control the salt level in the soup.
Add the orzo pasta to the simmering broth and cook until tender, stirring occasionally.
Stirring prevents the pasta from sticking to the bottom of the pot.
Stir in the fresh spinach and season with salt and pepper to taste. Cook until the spinach is wilted.
Fresh spinach wilts quickly, so keep an eye on it to avoid overcooking.
Whisk the eggs in a small bowl, then slowly drizzle them into the soup while stirring to create ribbons.
Pouring the egg slowly while stirring creates a beautiful texture in the soup.
Serve the soup hot in bowls and sprinkle with grated Parmesan cheese before serving.
Serve immediately to enjoy the soup at its best temperature and texture.
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