Italian Vegetable Soup With Eggs Recipe


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Small onion1 , diced
 Garlic3 Clove (15 gm), minced / mashed
 Olive oil2 Tablespoon
 Thin skinned red potatoes1 Pound, scrubbed and diced
 Carrots1⁄2 Pound, peeled and thinly sliced (2 Medium Size)
 Regular strength chicken broth7 Cup (112 tbs)
 Tomato sauce8 Ounce (1 Can)
 Frozen peas10 Ounce (1 Package)
 Eggs6 Large
 Chopped parsley1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1581 Calories from Fat 553

% Daily Value*

Total Fat 62 g95.6%

Saturated Fat 13.8 g69%

Trans Fat 0 g

Cholesterol 1268.9 mg

Sodium 5149.4 mg214.6%

Total Carbohydrates 185 g61.8%

Dietary Fiber 29.7 g118.9%

Sugars 51.5 g

Protein 77 g153.1%

Vitamin A 953.1% Vitamin C 343.7%

Calcium 45.1% Iron 93.4%

*Based on a 2000 Calorie diet


In a 5- to 6-quart pan, cook the onion and garlic in oil over medium heat, stirring occasionally, until the onion is soft and slightly browned, about 10 minutes.
Add the potatoes, carrots, broth, and tomato sauce.
Simmer, covered, until the potatoes are just tender when pierced, about 20 minutes.
Stir in peas.
Heat broth to just below simmering.
Gently break the eggs, 1 at a time, into the soup, spacing them so they don't run into each other.
Cook until eggs are set to your liking, 3 to 5 minutes for soft yolks.
With a slotted spoon, gently transfer each egg to a soup bowl.
Divide the soup equally among the bowls and sprinkle parsley over the top.