Garlic Soup With Spinach Recipe (2024)

Cooked yesterday for lunch. It is a very forgiving recipe and easy to adapt to use what’s languishing in your fridge. Based on the other notes, I used a teaspoon of turmeric to give it a beautiful bright color. Added lemon juice at the end and some red pepper flakes to brighten the flavor. Extra pasta, garlic and spinach because I had them. It got a thumbs up from my husband who has not been a fan of my healthy recipes in recent weeks.

I made this soup with the fresh herbs my partner has been growing on the fire escape - rosemary sage and a ton of oregano 2 bay leaves. Made the broth SO DELICIOUS and I was able to get that delicious golden-brown color. I liked the noodles because they add a bit of texture to an otherwise silky broth. Def going to make again!

Threw in a parmesan rind and a couple of extra garlic clothes. Delicious

Mine did not look cool and orange like the picture. I may have altered it too much by adding mushrooms and asparagus that i sauteed in butter. The flavor is a bit subtle, but healthy and very easy. I tried chopping the vegetables small with scissors and fed it to my 11-month old, and he was obsessed with it.

I made this with one quart stock, two cups water, twice the suggested pasta and over a head of garlic. It was a light creamy color and had a lot more spinach in it than this picture shows. The soup was delicious, not too garlicky, and a big hit.

I loved it! Doubled the garlic though, and added a little extra spinach.

Lovely light soup, perfect for after the holidays. The macaroni and Parmesan add a nice bite so you feel satisfied. Would be a nice first course or with a sandwich.

I roast a whole head of garlic first, then blend it with some broth and add it to the pot. Roasting makes the garlic sweet and mellow and deepens the flavor of the soup.

Could this be made with farro or other ancient grains to be healthier?

Made this with one box of stock.Extra cheese and garlic. A littleRedPepper. A squeeze of lemon. Very good!

I added leftover Thanksgiving turkey. We, and the store were out of fresh thyme, so it was parsley, rosemary, and tarragon. Delish!!!!!

Martha's healthy recipes are my favorite. I'm going to do this with red lentil pasta for extra fiber, and wonder about it simply without pasta as a detox broth / soup.

I've made this many times, and enjoyed it every time. It has a lightness of flavor to it, while still being filling. It's easy to modify, but don't overpower! Cannellini beans are a great addition, but chickpeas (which I love) are too strong. My favorite green, kale, is also too strong. Varying the bouquet garni with whatever you have in the garden is great, but be careful with the strength - a little rosemary, for example, goes a long way. I usually 4x the pasta and 2x the eggs.

I really liked this soup. Can be a lite lunch or a first-course for dinner. Some drops of lemon at the table is good,

I make this every other week for my family! When I first made it, it felt like it was lacking a kick. On the second time round, I fried up some chorizo and added it to the bowls before serving the soup. Yummy! I now add either hot Italian or chorizo sausage to the table and let everyone add to their bowl or eat on the side. Also, I use frozen organic spinach rather than fresh. It takes away the odd texture spinach sometimes gives off that kids don’t like (and is easier and faster!).

Used orzo instead of macaroni and used some leftover mushroom Broth, chicken bullion and doubled the garlic. Wonderful!

Used 3 cups veg stock, the rest water. Close to a head of garlic. Didn't have thyme. Aged pecorino instead of parm. Liked the turmeric idea that was floated in the comments (thanks y'all). Red pepper flake aplenty. Polished off a leftover box of macaroni. Eggs got a little scrambled bc my stove is outta control. Overall, I'm eating it but I'm not loving it. Lemon juice as a final touch elevated it but did not *transform* it as I was hoping. Overall -- pretty bland, but uses staples well.

This was tasty. My macaroni was mush by the end of it - I would either cook it separately or add it at the end. Otherwise good!

martha Rose Schumann - as always... so good. Super easy and healthy. I took other notes recommendations to double past and spinach - which was great bc I wanted a soupy pasta more than soup with pasta. I had raw tuna which inspired me to use half chicken stock and half lobster stock. When the soup was ready I topped it w diced tuna and it steamed on top of the bowl.

used whole packet of thyme. added tsp of red pepper flakes and tsp of tumeric to broth. added lemon juice at end. doubled garlic and macaroni. flavor was good but consistency not great; egg part is tricky, need to make sure temperature is right.

This is good, though a bit bland. I added a can of beans; next time will use 2 cans and omit the macaroni. I also increased the garlic, spinach and squeezed 1/2 lemon plus a few dried red peppers. But it needs something more, maybe mushrooms. Garlic toast would also go well to have with it.

So comforting - in the first bite we were unimpressed, but it grew on us the more we ate it. It felt like we were home with our parents after the holidays. It wasn’t very creamy though and I’m not sure how to increase that

To get the egg smooth, whip it in a big enough heatproof bowl to add several half-cups non-boiling hot soup to it before adding egg mixture back to soup—easy for eggs to scramble as written.I used three heads garlic, not cloves, and no cheese, and it approximated the holy brew we ate in Mexico City. Great with homemade flatbread.