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Soup, but Make It a Full-Blown Meal

I'm gonna bowl you over with my ideas for eggs in soup.

Published December 8, 2025

1 Comment

All photos: Kerri Conan

This is the time of year when I make the case that soups from scratch can be as fast and easy as a big salad—and can even more easily be turned into a full, satisfying meal: Just add eggs.

Here are six ideas for using eggs in soup, followed by three recipes to demonstrate some of those hacks, all of them for soups that are ready to eat in less than 45 minutes. And since this is a judgment-free zone, I’ve designed these egg additions to also inspire new takes on convenient frozen, refrigerated, or canned broths and soups.

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