Waitrose and Partners
Italian vegetable soup with poached eggs & bread

Italian vegetable soup with poached eggs & bread

Porcini mushrooms, tomatoes and soffritto – a mix of onion, carrot and celery – form the base of this warming soup.

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Source of protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 30g Cooks' Ingredients Porcini Mushrooms
  • 2 tbsp garlic-infused olive oil, plus 1 tbsp for drizzling
  • ½ x 400g pack Cooks' Ingredients Soffritto Mix
  • 400g can chopped Italian tomatoes with herbs
  • 500ml pack Cooks' Ingredients Vegetable Stock
  • 75g tomato purée
  • 50g spinach
  • 4 Waitrose British Blacktail Free Range Medium Eggs
  • 4 x 50g slices bread
  • 30g Parmigiano Reggiano, grated


  1. Cover the porcini with 150ml boiling water in a bowl. Soak for 10 minutes. Drain, reserving the liquid, and chop roughly.

  2. Meanwhile, heat the garlic oil in a large pan over a medium heat. Add the soffritto, season and cook for 10 minutes. Add the porcini and soaking liquid, tomatoes, stock and purée. Simmer for 20 minutes, then add the spinach. Crack each egg into the soup, cover with a lid and turn off the heat. Leave to stand for 5-10 minutes or until the whites are set and the yolks still runny.

  3. Meanwhile, lightly toast the bread and drizzle with garlic oil. Ladle the soup into 4 bowls. Add the toast, place a poached egg on top and season. Serve with grated cheese.

Cook’s tip

For an easy, ready-made version of this soup, try Waitrose Roasted Tomato, Bean & Quinoa soup. Add extra spinach too, if desired.


Typical values per serving when made using specific products in recipe


1,719kJ/ 411kcals



Saturated Fat












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