Egg Pasta Soup

Made with ingredients you’re likely to always have on hand, this egg pasta soup is the perfect way to warm up on a cold fall (or winter’s) day.

As soon as the weather turned cold here in the US, I got a big old hankering for soup. I was wracking my brain about what I could make and eat. Turns out that soup on a FAILSAFE diet is kind of tough. It’s either chicken noodle or chicken and rice. And I had already been making those a bunch.

After looking through some old cookbooks, I reluctantly added the egg pasta soup to the list because it only required one simple swap to go from pain inducing to FAILSAFE.

Egg pasta soup has been a favorite in my family for a long time. My mom made this a bunch when I was a kid. I can’t remember if I liked it then, but I do remember being enamored with it the first time I made it for myself as an adult. It was easy as all get out to make and made with things that I always have in the kitchen.

So you’d think that it would be something I’d make regularly.

Turns out, you’d be wrong.

It’s so simple that I always forget how good it is. I’ll go almost a year without making it and then suddenly remember that I love it and make it 3 or 4 weeks in a row. My family does the same. They all groan whenever it’s on the menu. That is, until they eat it and then THEY also remember how good it is and ask for seconds.

Even the kids ask for seconds. And that’s saying something.

Egg pasta soup is truly the best because it’s made with ingredients you probably already have in your kitchen right now: eggs, spaghetti noodles, and leeks (or onions if you can tolerate them). It comes together in no time flat, taking about 20 minutes from start to finish. The hardest part about the soup is adding in the eggs s l o w l y. My arm always starts to hurt by the end.

I know it sounds too simple to actually be good but trust me on this one.

I think my absolute favorite part about this egg pasta soup is that it uses water and not broth or stock as the base, so there’s nothing to make ahead of time or worry about being FAILSAFE.

What are your favorite soups? Any recipes that have been passed down in your family?

Prep Time 5 min Cook Time 15 min Total Time 20 mins
Servings: 8 Calories: 123 kcal



  1. Heat oil in a large stock pot over medium heat. Add celery, leeks, and garlic and sauté for 3-5 minutes, until fragrant. Add water and salt and bring to a boil.
  2. Break 6 eggs and cut through the yolks a few times with a knife (do not scramble). Remove from heat and s l o w l y pour eggs into soup (it will feel painfully slow if you’re doing it right) while stirring gently. You want the eggs to form a ribbon, not big clumps.
  3. Return pot to heat and bring back to a boil. Add in spaghetti pieces and cook until tender, about 11-13 minutes (or according to cook time on package). Adjust salt if need be.
  4. Serve hot.
Nutrition Facts

Amount Per Serving
Calories 123kcal


This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free (depending on pasta choice), dairy free, soy free, corn free, nut free, and low in salicylates. It is also vegetarian. 

Keywords: dairy free, eggs, failsafe, gluten free, leeks, low salicylate, nightshade free, rpah elimination diet, soup, soy free, vegetarian

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