Transform chicory (cicoria), a key ingredient in Southern Italian cooking into a quick and easy dish, made with just a handful of ingredients. Chicory greens are combined with eggs and Pecorino Romano cheese in chicken broth to create this healthy, satisfying Italian chicory soup!
Every once in a while my mother reminds me of a recipe that she hasn't made in years, such as this chicory soup. Chicory is cicoria in Italian and also known as dandelion greens.
Why did you stop making it, I asked my mother, to which she replied that she had forgotten all about it. So it was definetively time to revive this recipe!
This is similar to stracciatella, or egg drop soup, except that the beaten eggs are not stirred into the hot broth. Instead, boiling hot chicken broth is poured over the frittata like chicory, Pecorino Romano cheese and egg combination. To serve, scoop up a chunk of chicory and egg mixture, then ladle hot broth around it.
Memories of cicoria
To be honest with you, the younger me shied away from this dish. You may have memories of your parents and relatives picking wild cicoria in fields. And there are endless jokes about Italians picking cicoria along the side of a road!
It was typically served boiled with salt and a drizzle of olive oil. My parents enjoyed it served with my mom's homemade hard bread (or friselle). Meanwhile I searched for something else to eat in the refrigerator!
If, like me, you've stayed away from this leafy green let me reassure that the bitter flavor of cicoria mellows once it is cooked.
Ingredient list
- Chicory leaves: Be sure to look for bright green leaves that are not wilted.
- Onion
- Chicken broth: or vegetable broth for a vegetarian version
- Onion
- Eggs
- Pecorino Romano cheese: or Parmigiano if you prefer
- Salt, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Cook the chicory
- Trim the ends of the chicory leaves, rinse well to remove all traces of dirt.
- Bring a large pot of water to a boil and cook until tender, but not mushy, anywhere from 10-15 minutes.
- Drain and transfer to a bowl.
- Once sufficiently cooled, squeeze out excess water
- Set aside. The cooked chicory can be refrigerated for up to 3 days before preparing the soup.
Prepare the Italian chicory soup
- Place the chicken broth in a sauce pan and bring to a boil, then lower to a gentle simmer.
- Give the chicory a rough chop.
- In a medium sized bowl beat together the eggs and cheese. Set aside.
- In a separate sauce pan large enough to pour the broth into, heat olive oil over medium heat.
- Cook the onion until transluscent, 3-4 minutes.
- Stir in the chopped chicory, salt (to taste) and cook for 1 minute, stirring to combine the ingredients.
- Turn off the heat and pour the egg/cheese mixture over the chicory and gently stir together.
- Use a ladle to pour the broth over the top of the egg mixture as well as around it. The hot broth will cook the eggs.
- Serve hot by scooping up chunks of the chicory/egg mixture with a slotted spoon into individual serving bowls. Use a ladle to pour broth around it.
- Enjoy with extra grated cheese at the table.
Recipe Notes
-Try substituting escarole in place of the chicory.
-For a vegetarian version, use vegetable broth instead of chicken.
-Parmigiano cheese may be used instead of Pecorino Romano.
-Refrigerate leftovers for up to 3 days.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more delicious Italian soup recipes!
- Escarole and Meatball Soup (Italian Wedding Soup)
- Pastina Soup with Tiny Meatballs
- Italian Minestrone Soup
- White Bean and Potato Soup
- Broccoli and Potato Soup with Pasta
- Zuppa Imperiale
- Swiss Chard and White Bean Stew
Ingredients
- 1 bunch chicory greens
- 1 liter chicken broth or vegetable for a vegetarian option
- 1 small onion
- 3 tbsp. olive oil
- 3 large eggs
- ½ cup Pecorino Romano cheese grated, plus extra for serving (optional)
- salt to taste
Instructions
- Trim the ends of the chicory leaves, rinse well to remove all traces of dirt. Bring a large pot of water to a boil and cook until tender, but not mushy, anywhere from 10-15 minutes.
- Drain and transfer to a bowl. Once sufficiently cooled, squeeze out excess water and give the chicory a rough chop. Set aside. The cooked chicory can be refrigerated for up to 3 days before preparing the soup.
- Place the chicken broth in a sauce pan and bring to a boil, then lower to a simmer.
- In a medium sized bowl beat together the eggs and cheese. Set aside.
- In a separate sauce pan large enough to pour the broth into, heat olive oil over medium heat. Cook the onion until transluscent, 3-4 minutes.
- Stir in the chopped chicory, salt (to taste) and cook for 1 minute, stirring to combine the ingredients.
- Turn off the heat and pour the egg/cheese mixture over the chicory and gently stir together.
- Use a ladle to pour the broth over the top of the egg mixture as well as around it. The hot broth will cook the eggs.
- Serve hot by scooping up chunks of the chicory/egg mixture with a slotted spoon into individual serving bowls. Use a ladle to pour broth around it. Enjoy with extra grated cheese at the table.
Anna Bucciarelli
Wonderful recipe for a wonderful soup-lt brings back wonderful memories of me with a cold, mama making this specifically for me as I was home from school. Loved it then, love it now - great for cold wintery and snowy days. Thank you Nadia.
Nadia
Thank you Anna! Unfortunately I did not appreciate this soup when I was younger but I’m glad my children enjoyed it! It’ll definitely turn up on my menu more often now.