Italian Broccoli Soup

Allergies: Eggs354 ServingsCalories: 14 per serving

This easy to make Italian Broccoli soup includes chunks of broccoli with sautéed prosciutto, turning it into a delicious soup with a burst of flavors finished with whisked eggs.


  • 3/4 lbs prosciutto
  • 4 eggs
  • 4 chicken stock
  • 8 frozen broccoli, cut in 1” pieces
  • 1 tsp garlic, crushed
  • 2 tsp Ideal Protein Italian Dressing
  • 1 tsp olive oil


  1. Sauté prosciutto in a pan at medium-high temperature.
  2. Add garlic.
  3. Add chicken stock and 4 cups of water.
  4. Cover and bring to a boil then simmer.
  5. Add broccoli and return to a boil.
  6. Simmer for 12 minutes or until broccoli is tender.
  7. Add dressing.
  8. Whisk eggs and slowly pour into the soup.
  9. This will result in beautiful egg filaments.
  10. Simmer for another minute.
  11. Serve immediately.
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