Turn everyone’s favorite breakfast into lunch with this easy recipe for bacon and egg soup! With a little spinach and cheese in the mix as well for good measure and extra deliciousness.
This recipe for bacon and egg soup comes out of my steadfast belief that bacon and eggs in any form are a beautiful thing, and soup in any form is a beautiful thing, so it stands to reason that if you put two beautiful things together, you have one perfect bowl of deliciousness.
In this case, we are making a light and lovely soup that also has a handful of cheese and some baby spinach to make sure we get our veggies.
And to make things even more wonderful, it all comes together in about 5 minutes, making it a perfect quick lunch or supper when you or someone you love just can’t wait for dinner. Ready to bacon and egg up your soup? Let’s make it!
Here’s How You Make Bacon And Egg Soup!
I like to keep the kitchen clean-up down to a minimum (not that I actually clean up the kitchen – the beloved Southern husband does that for me – but I try and make it as easy on him as possible) so I cook the chopped bacon up in the same saucepan the soup is going in.
Cook it up until it is your favorite degree of doneness and then let it drain on paper towels for the few more minutes it is going to take you to make the rest of the soup.
Turn everyone's favorite breakfast into lunch with this easy recipe for bacon and egg soup! With a little spinach and cheese in the mix as well.Pour the bacon drippings out of the pan, and pour in three cups of chicken broth and bring it to a simmer. Things are smelling good in the kitchen!
Now stir in the spinach until it is nice and wilted, and then stir in the cheese. Last but definitely not least, drizzle in 2 beaten eggs – they will start cooking right away, making that gorgeous feathery shape you see in the picture.
Stir the soup for about 30 seconds more, and then dish it into bowls, garnishing it with that scrumptious crispy bacon.
If you want things extra heavenly, serve up some buttered toast on the side, ideally from a loaf of this super-easy almost no-knead bread recipe.
Realize that if you really put your mind to it, you could probably figure out a way to have bacon and eggs for three meals a day!
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Bacon and Egg Soup
Prep Time: 5 minutes- Cook Time: 15 minutes
- Total Time: 20 minutes
Yield: 4 servings 1x
Category: Lunch
Method: Stovetop
Cuisine: American
Print Recipe
Pin RecipeDescription
Turn everyone’s favorite breakfast into lunch with this easy recipe for bacon and egg soup! With a little spinach and cheese in the mix as well.
Ingredients
- 6 slices bacon, chopped into 1 inch pieces
- 3 cups chicken broth
- 4 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten well
- Salt and pepper
Instructions
- Place bacon in a medium-sized saucepan and heat over medium high. Cook until bacon is done the way you like it, and remove to drain on paper towels. Carefully pour out bacon drippings and return saucepan to the stove.
- Add chicken broth and heat to a simmer. Stir in spinach until wilted. Stir in cheese.
- Drizzle beaten egg into the soup, stirring for about 30 seconds. The egg will form little feathery strands.
- Season to taste with salt and pepper and ladle into bowls. Garnish with bacon and serve.
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Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
Hey, do you know this one woman named Kate? Well, she’s my Bacon Friend. In fact, she might be the Official Ambassador of All Things Bacon. ;)
Love that you love bacon so much. Your passion for this food is inspiring! Haha. Meanwhile, your soups and sandwich pictures always make me hungry. Send some over, Kate! Pinning this. Have a great weekend!
Your comments ALWAYS make me smile, and this one in particular! Hurray for bacon, and you have a great weekend too, my friend!!
This is some kind of brilliant. Why not riff on the famous bacon and eggs and turn it into soup? NO REASON WHY NOT. This is amazing!!
I think I can soup-ify anything, if I try hard enough. :)
What a creative soup, Kate! Love that you turned the classic breakfast into soup! Sounds delicious!
I do love taking classics and turning them inside out! :)
Brilliant! Leave it to you to make bacon and eggs more cozy to eat. How is the Southern Husband doing? Has he fully recovered yet from his falling up adventure last month? Hope so!
He is a medical miracle – totally back to his usual self. I am sure all the good wishes and prayers helped to get him there – thank you for asking! xo
Sounds like a great recipe! Do you think I could freeze any leftovers Kate?
Oh gosh, I wish I could say yes, but I’m not sure what that would do to the eggs. Cooked eggs don’t tend to freeze well. But maybe there won’t be leftovers! :)
Saw it had to make it immediately…took just a few mins…Ridiculously tasty!Thank you You are a Goddess… :)
Aw, thanks Amanda! And yep, this is my current soup fixation. :)
This is such an inventive soup! And I can’t believe how fast it comes together.
Isn’t that just the icing on the cake? Or in this case, the soup! Ha!
I do love bacon. And I love having breakfast for lunch and dinner. I never would have thought about turning bacon and eggs into a soup….sounds like the ultimate comfort food!
It really is comfort food extraordinaire!
your husband cleans up after you? dang. i have some serious training to do. :)
this is a clever soup, kate, and it sounds like a delicious addition to any cook’s repertoire!