Stracciatella Soup

Updated: 2017-10-15

I found this recipe on Pressure Luck’s YouTube Channel. The full recipe (with pictures) is available on the Pressure Luck website.

I substitute lemon juice for the lemon zest listed in the original recipe. I also include sausage and mushrooms, along with the suggested tortellini.


Chicken broth 6 cups
Fresh spinach leaves, whole 8–9 ounce bag
Eggs 3–5
Dried basil 1 teaspoon
Parsley or cilantro 3 tablespoons
Nutmeg ¼ teaspoon
Lemon juice 2 tablespoons
Grated Parmesan cheese 2 tablespoons
Salt and black pepper to taste


Soup base:
  • Pressure cook broth and spinach for three minutes.
  • Prepare spice mix-in (below).
  • Quick release to end pressure cooking.
Optional ingredients:
  • Bring soup base to simmer using sauté setting.
  • Cook tortellini for around five minutes.
  • Add browned sausage and mushrooms.
Spice mix-in:
  • Whisk together eggs, herbs and spices.
  • Drizzle into soup when tortellini is done.


  • One 32 ounce carton of chicken stock contains four cups.
  • Add one bouillon cube to two cups of water, making two cups of broth.
  • Halve the amount of basil and/or parsley if using dried.