Total time : 30 minutes Makes 10 servings
1/2 pound tubetti, ditali or other small pasta
2 quarts chicken stock 4 garlic cloves, thinly sliced
5 ounces baby spinach
**Salt and freshly ground pepper**
4 large eggs, beaten
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
**Extra-virgin olive oil and lemon wedges, for drizzling**
1 . Cook the pasta in a pot of boiling salted water until al dente. Drain well. In a saucepan, bring the stock to a simmer with the garlic; simmer for 3 minutes. Add the pasta and spinach and cook over moderate heat until the spinach wilts. Season with salt and pepper.
2 . Gently stir in the eggs, breaking them into long strands. Gently simmer the soup until the eggs are just firm, about 1 minute. Stir in the 1/2 cup of cheese.
3 . Ladle the soup into bowls, drizzle with olive oil and serve, passing lemon wedges and more cheese on the side.