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Cooking Italy - Spinach Soup with Crostini and a little Spinach 101

Recipe for filling adapted from Marcella Hazan’s Essentials of Classical Cooking
Course: Soup
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 2 pounds fresh spinach 2 large fresh containers or 2 ten-ounce frozen
  • 4 tablespoons butter
  • 1/2 onion finely chopped
  • 3 cups homemade chicken broth You can use meat broth or a good quality organic store-bought broth diluted 2 broth -1 water
  • 1 cup organic milk
  • whole nutmeg
  • 5 tablespoons pecorino cheese freshly grated or
  • parmigiano reggiano freshly grated
  • sea salt


  • Crostini Italian Croutons
  • 4 pieces bread
  • vegetable oil can use olive oil


  • Steam fresh spinach or cook frozen. (See VITAMIX INSTRUCTIONS BELOW)
  • Put spinach in pan with no more water than necessary with salt.Cook for a few minutes, just until wilted.
  • Allow to thoroughly cool, and squeeze water using paper towels.I wrapped steamed spinach in paper towels and refrigerated overnight.
  • Put onion in cold pan with butter. Saute until soft. Add spinach and cook for 2 -3 minutes.
  • Add broth, milk and a small grating of nutmeg. Bring to a simmer and stir from time to time.
  • Cook about 20 minutes. Add cheese.
  • Add to Vitamix and mix just enough to still have some heft of the spinach.
  • Stir, cook until cheese integrated. Season with salt to taste.
  • Serve at table with crostini, more cheese and optional olive oil to top off.


  • Cut off crusts, and cut bread into 1” squares
  • Saute in oil until crisp. Serve immediately or same day.

Vitamix Method

  • Put onion in cold pan with butter. Sauté until soft.
  • Add broth, milk, wilted onion, fresh spinach into Vitamix. Turn on to soup button which will heat up and cook spinach and broth. Add Pecorino Cheese, olive oil.