Tuscan Tomato and Egg Drop Stracciatella Soup with Zucchini Noodles

Wash 3 medium zucchini and trim the ends. Use a spiralizer to create thin zucchini noodles. Place the noodles in a colander, toss with 1/2 tsp salt, and let drain for 15 minutes to release excess moisture.

Finely dice 1 medium yellow onion, 1 celery stalk, and 1 medium carrot. Mince 4 garlic cloves. Finely chop 1/2 cup fresh basil leaves and 1 tbsp fresh oregano leaves.

In a medium bowl, whisk together 4 large eggs, 4 large egg whites, half of the chopped fresh basil (1/4 cup), 1 tbsp chopped fresh oregano, 1/4 tsp salt, and 1/4 tsp black pepper until well combined and slightly frothy. Set aside.

Heat 1.5 tbsp extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrot. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are softened and translucent.

Add the minced garlic and 1/2 tsp red pepper flakes to the pot. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Pour in 14 oz canned crushed tomatoes and 4 cups low-sodium chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and let simmer for 15 minutes to allow the flavors to meld.

Squeeze the juice of 1 whole lemon into the simmering broth to balance the acidity of the tomatoes. Taste and adjust seasoning with remaining salt and black pepper if needed.

Gently pat the zucchini noodles dry with a clean kitchen towel to remove remaining surface moisture. Add the zucchini noodles and 2 cups baby spinach to the simmering broth, cooking for 2 minutes until the spinach is wilted and zucchini is tender-crisp.

Reduce the heat to a very low simmer. Stir the soup in a circular motion to create a gentle whirlpool. Slowly drizzle the whisked egg mixture into the center of the whirlpool in a thin stream. Let the eggs cook undisturbed for 1 minute to set, then gently stir to break them into delicate, ribbon-like strands.

Ladle the soup into bowls, garnish with the remaining 1/4 cup fresh basil, and serve hot.