Are you craving a taste of Italy but can’t make the trip? You’re in for a treat with these 20 Italian soup recipes that bring authentic flavors right to your kitchen. With a mix of classic and modern takes, these recipes are perfect for anyone seeking comfort and warmth in a bowl.
Discover a variety of soups that are not only easy to make but also packed with hearty ingredients and vibrant tastes. Whether you’re a fan of rich, meaty broths or fresh, vegetable-packed options, there’s something here to satisfy your palate. Dive into the world of Italian cuisine and elevate your mealtime with soups that are both nutritious and delicious.
1) Minestrone
Minestrone is a classic Italian soup known for its rich flavor and hearty ingredients. It is traditionally made with a variety of vegetables, beans, and pasta or rice. This soup can be adapted to use whatever vegetables are in season.
To start, sauté onions and garlic in olive oil. Add chopped carrots and celery. Cook until they begin to soften. Next, add potatoes, butternut squash, and tomatoes. Stir and season with salt and rosemary.
Pour in enough water or broth to cover the vegetables. Bring to a boil, then reduce heat and simmer for about 40 minutes.
You can also add zucchini, green beans, and leafy greens like spinach or chard. These should be added later in the cooking process to avoid overcooking. Season with paprika, thyme, and black pepper for extra flavor.
For added richness, consider using a Parmesan rind. This adds depth to the broth. Pasta or rice can be included toward the end of cooking. Stir occasionally until everything is tender and well combined.
Minestrone is comforting and versatile. Enjoy it as a starter or a filling main course.
2) Zuppa Toscana
Zuppa Toscana is a comforting and hearty soup, inspired by Italian flavors. It features Italian sausage, which you cook until browned and crumbly. Use a Dutch oven or large pot for the best results. Adding red pepper flakes gives the soup a subtle kick.
You will need to cook bacon until crispy and then set it aside. Keep a few tablespoons of bacon drippings in the pot for extra flavor. Onion and garlic go in next, sautéed until soft and fragrant.
To build the soup base, pour in chicken broth and water, bringing it to a boil. Add sliced potatoes and cook until they are tender. This usually takes around 10 to 15 minutes. Make sure the potatoes are fork-tender before moving on.
Finally, stir in chopped kale and heavy cream. The kale adds color and nutrients, while the cream makes the soup rich and velvety. Let the soup heat through for a few more minutes. Don’t forget to season with salt and pepper to taste.
Serve your Zuppa Toscana hot, garnished with crispy bacon bits. This soup pairs well with crusty bread for dipping. Enjoy the combination of savory sausage, creamy broth, and fresh greens.
3) Pasta e Fagioli
Pasta e Fagioli, which means “pasta and beans,” is a classic Italian soup known for its hearty and comforting flavors. This dish combines two staple ingredients in Italian cuisine: pasta and beans.
To make Pasta e Fagioli, you first cook onions, garlic, celery, and carrots in olive oil until tender. Adding beef or pancetta can enhance the savory taste.
Next, include chicken broth, tomato sauce, and canned tomatoes. Once the mixture simmers, add the cooked beans. Blend half of the beans to make the soup thicker and creamier.
Prepare the pasta separately in salted, boiling water until it is al dente. This ensures the pasta retains its texture. Once cooked, mix the pasta into the soup base.
Season the soup with Italian spices such as parsley, oregano, and red pepper flakes. A sprinkle of salt and black pepper balances the flavors. Before serving, drizzle some more olive oil for a rich finish.
Pasta e Fagioli is best enjoyed with a slice of crusty bread. This soup showcases the simplicity and richness of Italian cooking, bringing warmth to any meal.
4) Ribollita
Ribollita is a hearty Tuscan soup known for its rich flavors. Originating from Italy, it translates to “reboiled.” This recipe traditionally uses leftover bread and vegetables, making it both sustainable and delicious.
You start with basic ingredients like stale bread, cannellini beans, and a variety of vegetables. Key vegetables include kale, carrots, and tomatoes. You can add chard and cabbage for more depth.
Begin by cooking cannellini beans with onions, garlic, and herbs like bay leaves and thyme in salted water for about 45 minutes. Once cooked, drain the beans but save the cooking water.
In a large pot, sauté chopped onions, carrots, and celery in olive oil. Add your chopped greens, like kale and cabbage, and cook for about 10 minutes until tender. Add diced tomatoes and the reserved bean water.
Layer slices of stale bread in the pot and ladle the soup mixture over it. Alternate between bread and soup layers until the pot is full. Simmer on low heat to let the flavors meld together.
Ribollita is often left to rest overnight, allowing the bread to soak up the soup. When reheated, it gets even tastier, embodying its name, “reboiled.”
Served hot, this rustic soup offers a comforting and nutritious meal perfect for any season.
5) Stracciatella
Stracciatella is a classic Italian egg drop soup. This simple yet flavorful soup is made with just a few ingredients: broth, eggs, cheese, and sometimes nutmeg or lemon zest.
Start by heating your choice of chicken or vegetable broth in a pot over medium heat until it begins to simmer.
In a separate bowl, whisk together the eggs and grated parmesan cheese. Some recipes suggest adding breadcrumbs or a touch of black pepper for extra texture and flavor. If you like, you can include fresh herbs like parsley or basil for added aroma.
Once the broth is hot, gradually pour the egg mixture into the broth while stirring in a circular motion. This creates fine, silky strands of cooked egg throughout the soup.
Let the soup simmer for a few more minutes until the eggs are fully cooked. If you desire, you can stir in some fresh spinach slices for additional nutrients and color.
Season the soup lightly with salt and pepper. For a traditional touch, sprinkle a bit of nutmeg or lemon zest before serving.
Stracciatella is a light, comforting, and nourishing soup that is perfect for any time of the year. Enjoy it with a slice of crusty bread to complete the meal.
6) Zuppa di Lenticchie
Zuppa di Lenticchie, or Italian lentil soup, is a comforting and nutritious dish. It begins with a base of sautéed vegetables, known as soffritto, which includes onion, carrot, and celery. These ingredients are slowly cooked until they soften and become aromatic.
Once the vegetables are ready, garlic is added for extra flavor. The dish often includes pancetta, which adds a rich, savory taste.
Lentils are the star of this soup. They are added next, absorbing the flavors of the vegetables and pancetta. Sometimes, a splash of wine is included, which is allowed to evaporate, leaving behind a depth of flavor.
The soup is then simmered with a good quality broth and a bay leaf. This cooking process ensures the lentils become tender but not mushy. Adjust the consistency by adding more broth if needed.
Season the soup with salt and pepper to taste. Serve it hot, possibly with a drizzle of olive oil and a sprinkle of fresh herbs like parsley. This classic Italian soup is both hearty and healthy, perfect for any time of the year.
7) Brodo di Pollo
Brodo di Pollo is a classic Italian chicken soup, commonly enjoyed across Italy. This comforting soup is perfect for chilly days and simple to prepare in your own kitchen.
You start with a whole chicken or chicken pieces like drumsticks and legs. Place the chicken in a large stockpot and cover it with cold water.
Bring the pot to a boil. Skim off any foam that rises to the top.
Next, add your choice of vegetables. Common options are onions, carrots, celery, and sometimes leeks or turnips. Tying the vegetables together with cooking string makes it easy to remove them later.
The broth needs to simmer for about two hours. This allows the chicken and vegetables to release their flavors into the soup. Occasionally, skim the broth to keep it clear.
Once the simmering is done, strain the broth to remove the solids. You can shred the chicken and add it back to the soup for extra heartiness. Often, small pasta like pastina or Acini di Pepe is added to make the soup more filling.
Season with salt and pepper to taste and enjoy your warm, homemade Brodo di Pollo.
8) Acquacotta
Acquacotta is a traditional Tuscan soup originating from the Maremma region. Known for its simplicity, this humble dish transforms basic ingredients into a comforting meal.
Start by heating olive oil in a large pot. Add finely chopped onions, celery, and carrots. Cook these over medium heat until the onions become soft and translucent.
Next, add shredded herbs like parsley and basil. Pour in some water and tomato puree, stirring well. Season with salt and pepper to your taste.
Bring the mixture to a gentle simmer. Cover the pot and let it cook on low heat for about 15 to 20 minutes. This allows the flavors to meld together.
While the soup is simmering, toast slices of stale or fresh bread. Rub each toasted slice with a clove of raw garlic for added flavor.
When the soup is ready, gently crack eggs into the broth. Cover the pot again and let the eggs cook until the whites are set but the yolks are still soft.
To serve, place a garlic-rubbed toast at the bottom of each bowl. Ladle the hot soup over the bread, making sure to include an egg in each serving.
9) Garbure
Garbure is a hearty French stew from the Pyrenees. It combines ham, beans, and a mix of vegetables. This dish is known for its rich flavors and comforting warmth.
To make Garbure, start with soaking beans and ham hocks overnight. This helps to soften the beans and remove excess salt from the ham.
The next day, heat duck fat in a large pot. Add chopped carrots, leeks, onions, garlic, and cabbage. Cook until they start to soften. Then, season with salt and pepper to taste.
Add the soaked beans, ham hocks, and herbs to the pot. Popular choices include herbes de Provence and bay leaves. Pour in enough stock to cover everything and bring to a boil.
Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about an hour or until the beans are tender. The slow cooking allows the flavors to meld together.
Garbure can be made in a slow cooker too. Cook on high for several hours, ensuring the meat is tender and the beans are soft. This method is convenient if you don’t want to watch the stove.
Serve your Garbure hot, ideally with some crusty bread on the side. This soup is perfect for cold days or whenever you need a filling meal.
10) Garmugia
Garmugia is a Tuscan spring soup from the city of Lucca. It is traditionally made with fresh seasonal vegetables and meat. This soup is known for its rich history, dating back to the 1600s, and its revival by Marchesa Maria Luisa Incontri Lotteringhi della Stufa.
Start by preparing the vegetables: shell peas, pod beans, trim artichokes, and cut asparagus into 1-inch pieces. Keep the asparagus tips separate to add later. Chop green onions, including their edible green parts.
In a large pot, heat extra virgin olive oil over medium heat. Add spring onions and guanciale or pancetta. Cook until the fat begins to melt. Then, add ground meat and break it up with a wooden spoon. Let it cook until browned.
Next, add the prepared vegetables, except the asparagus tips, and pour in hot broth. Bring the soup to a boil, then reduce the heat and simmer. Add the asparagus tips towards the end of cooking to keep them tender.
This hearty soup makes a perfect dish for spring, combining fresh flavors with a touch of rich Tuscan tradition. Enjoy it hot, perhaps with a slice of crusty bread.
11) Supa de Daina
Supa de Daina is a classic Italian deer soup. This hearty dish includes tender chunks of venison. It’s slow-cooked to bring out rich flavors.
You start by browning the venison in olive oil. This gives it a savory base and locks in juices. Then, you add garlic, onions, and carrots. These vegetables add depth to the soup.
Pour in beef broth to cover all ingredients. Let it simmer on low heat for hours. This allows the flavors to blend perfectly.
You can also add some fresh herbs like rosemary and thyme. These herbs enhance the taste and aroma.
Supa de Daina is often served with crusty bread. The bread helps soak up the flavorful broth.
This soup is perfect for a cozy meal, especially on colder days. Its robust flavor and hearty ingredients make it a true comfort food.
12) Farinata di Cavolo Nero
Farinata di Cavolo Nero is a traditional Tuscan soup that combines hearty ingredients to create a comforting dish. It’s made with Tuscan kale, also known as cavolo nero, paired with polenta to achieve a creamy texture.
Start by heating olive oil in a large pot. Add finely chopped onions and garlic, cooking until soft. Pancetta can be added for extra flavor.
Next, add the cavolo nero, which has been washed and chopped. Simmer the mixture until the kale is tender. Cannellini beans are often included, enriching the soup with protein and fiber.
To thicken the soup, gradually stir in polenta. The cornmeal gives the dish its famous creamy consistency. You can adjust the amount to your preferred thickness.
Season with salt and pepper, and optionally, add sage or rosemary for an extra layer of flavor. This dish is perfect for a cold winter day, offering both nutrition and comfort.
Farinata di Cavolo Nero showcases the simplicity and heartiness of Tuscan cuisine, making it a staple in many homes. Make sure to enjoy it hot, either as a starter or a main course.
13) Cacciucco
Cacciucco is a traditional seafood stew from Livorno, Italy. It’s a flavorful blend of different types of seafood, usually including fish, squid, cuttlefish, and shrimp.
Start by chopping celery, carrot, and onion. Sauté them in olive oil until soft. Add minced garlic and chili flakes for extra flavor.
Next, add cuttlefish and octopus to the pan. Pour in some red wine and let it simmer. This helps the seafood absorb the flavors.
When the liquid reduces by half, add tomato paste. Stir well.
Include chunks of mixed fish like cod or sand shark. Simmer for 20 minutes.
Serve your Cacciucco hot with toasted bread rubbed with garlic. The bread soaks up the rich broth, making each bite delicious.
14) Buridda
Buridda is an Italian seafood stew known for its rich flavors. This traditional dish hails from Liguria, a coastal region in northern Italy.
You start by heating olive oil in a large pan. Then, add chopped carrot, onion, and garlic, sautéing until soft. Some versions include celery and thyme for extra aroma.
Tomatoes and fish stock form the base of the stew. You can season it with salt, pepper, and a pinch of sugar.
Next, fish is added. Traditionally, buridda uses leftover fish like cod and dogfish. These are cut into small pieces and added to the pot.
The dish simmers until the fish is tender. It often features ingredients like mushrooms, pine nuts, and capers.
Some recipes include seafood like cuttlefish and octopus. These are added early in the cooking process due to their firmer texture.
The result is a hearty, flavorful stew that showcases the best of Ligurian cuisine.
Serve buridda with crusty bread to soak up the delicious broth. Enjoy the comforting flavors that make this dish a beloved Italian classic.
15) Zuppa di Cozze
Zuppa di Cozze is a classic Italian mussel soup with origins in Naples.
You start by heating olive oil in a large saucepan. Add chopped onions, celery, and garlic. Sauté until they become translucent. This forms the flavor base for your soup.
Next, add chopped tomatoes, salt, and pepper. Cook for about 5 to 10 minutes. You want the tomatoes to soften and the sauce to thicken slightly.
Pour in white wine and let it simmer for an additional 10 minutes. This deepens the flavor. If the sauce thickens too much, add a bit of water to get the right consistency.
Clean the mussels thoroughly. Scrub them and remove any beards. Add the cleaned mussels to the saucepan. Cover the pan and cook until the mussels open, usually about 10 minutes.
After cooking, discard any mussels that remain closed. Serve the mussels and the tomato sauce in bowls. Don’t forget to add some fresh bread on the side to soak up the delicious broth.
Enjoy your homemade Zuppa di Cozze!
16) Fagioli all’uccelletto
Fagioli all’uccelletto, or “beans in the style of little birds,” is a classic Tuscan dish. It’s hearty and flavorful, perfect for a cozy meal. You will need cannellini beans, garlic, sage, and tomatoes.
Start by soaking the beans overnight. This helps them cook more evenly. Once soaked, drain and rinse them.
Place the beans in a pot with fresh water, garlic, and sage. Bring to a boil, then reduce to a simmer. Cook until the beans are tender, usually about 35-45 minutes.
In a separate skillet, heat olive oil over medium heat. Add garlic cloves and sage leaves. Sauté gently until the garlic is pale brown.
Next, add tomato passata or crushed tomatoes to the skillet. Cook for a few minutes, allowing the flavors to blend. Stir in the cooked beans and season with salt and pepper.
Let the mixture simmer for a few more minutes until the sauce thickens slightly. You can serve Fagioli all’uccelletto with crusty bread for a complete meal.
This dish showcases the simplicity and richness of Tuscan cooking. The combination of beans, garlic, sage, and tomatoes creates a comforting and satisfying soup. Enjoy making and tasting this authentic Italian recipe.
17) Favetta
Favetta, also known as Venetian Favette, is a delightful Italian dessert often enjoyed during Carnival. These small, light balls are slightly crunchy on the outside and soft on the inside.
To make Favetta, you mix flour, sugar, baking powder, salt, and lemon zest in a bowl. Create a well in the center and add eggs, butter, and vanilla.
Stir until the ingredients are roughly combined. If you’d like, you can add anise liqueur for a bit of extra flavor.
After you have your dough, you roll small portions into balls. Fry these dough balls in hot oil until they are golden brown and crispy.
Once fried, you can dust them with powdered sugar for a sweet finish. Serve these little treats warm.
Favetta is loved for its simple preparation and delightful taste. It’s perfect for sharing with family and friends during festive occasions.
18) Maccu
Maccu is a traditional Sicilian soup made from fava beans. This hearty dish has been a staple in Sicilian cuisine for centuries. It’s known for its simple ingredients and rich flavor.
To start, you need dried fava beans. Soak them in cold water for about 24 hours. This softens the beans and makes them easier to cook.
Once soaked, rinse the beans and put them in a large pot with water. Add chopped carrots, celery, and a whole onion. Bring the mixture to a boil, then reduce heat to a simmer.
As the beans cook, they will become tender and start to break down. This creates a creamy texture without needing any cream or milk. You can puree part of the soup if you prefer a smoother consistency.
Season your Maccu with salt and pepper. Some recipes also suggest adding fennel fronds for a unique aroma. Drizzle with olive oil before serving for extra richness.
This soup is best enjoyed with crusty bread. It’s perfect for a cozy meal on a cool day.
19) Zuppa di Fave
Zuppa di Fave, or Fava Bean Soup, is a classic Italian dish. It’s simple yet flavorful, using basic ingredients to create a hearty meal. You start with dried fava beans, which need to be soaked for at least 12 hours to soften them up.
After soaking, drain the beans and cook them with garlic and guanciale, an Italian cured meat. The guanciale adds a rich, savory flavor to the soup.
Once the garlic turns golden, discard it and add chopped onions. Cook until the onions are soft. Then, the soaked fava beans go into the pot. Cover them with water, bring to a boil, then simmer until the beans are tender.
The soup’s flavor comes from its simplicity. Salt, pepper, and perhaps a bay leaf are all you need. Some recipes add rosemary or thyme for extra aroma.
Serve your Zuppa di Fave hot, garnished with crispy guanciale strips. This soup is perfect with a slice of crusty bread to soak up every drop. Its rustic charm will transport you straight to an Italian countryside kitchen.
20) Ciaudedda
Ciaudedda is a traditional Italian vegetable stew hailing from Basilicata. It’s made with artichokes, potatoes, fava beans, and pancetta. This dish is similar to ciambotta but is typically prepared in spring.
Begin by heating olive oil in a pan. Add diced pancetta and cook until it starts to release its fat. Incorporate onion petals and let them soften.
Add chopped potatoes and artichokes to the pan. Pour in hot vegetable stock to cover the vegetables. Let this mixture simmer for 20-25 minutes until everything is tender.
Season the stew with salt, pepper, and a splash of white wine. Stir occasionally. Once cooked, allow the stew to rest for a few minutes before serving.
Ciaudedda can be enjoyed hot or cold. It’s traditionally served with a slice of toasted bread, making it a comforting and hearty meal.
The Rich History of Italian Soups
Italian soups have deep roots, shaped by regional ingredients and ancient cooking traditions. These soups are not only delicious but also a rich part of Italy’s culinary history.
Origins of Traditional Italian Soups
Italian soups date back to ancient Roman times. Early recipes included puls, a thick porridge made from farro and legumes.
With the fall of the Roman Empire, many new ingredients and techniques were introduced. Minestrone, a vegetable soup, evolved during this period, reflecting the agricultural abundance of Italy.
Medieval Italy saw the rise of broths and simple soups, made from pantry staples like bread, beans, and greens. Over the centuries, soups became more complex, incorporating meat and spices as trade routes expanded.
Influence of Regional Ingredients
Italy’s diverse regions each have their own signature soups. Tuscany is famous for ribollita, a hearty bread soup made with kale, beans, and vegetables. In Lombardy, you’ll find zuppa pavese, a rustic soup with poached eggs and broth.
Southern Italy offers unique variants, such as zuppa di pesce, a seafood soup from Campania. Each soup reflects the local ingredients and climate, from the rich dairy of the north to the fresh seafood of the south.
Regional traditions and the availability of local produce have made Italian soups incredibly varied, yet always comforting and reflective of Italy’s rich culinary heritage.
Health Benefits of Italian Soups
Italian soups offer numerous health benefits, from their rich nutritional content to their essential role in maintaining a balanced diet. They can be a great addition to your meal plan, providing various vitamins and nutrients.
Nutritional Value
Italian soups are often packed with vegetables, beans, and lean protein sources like chicken and turkey. These ingredients provide a wealth of vitamins and minerals:
- Vitamins: Rich in vitamins A, C, and K.
- Minerals: Excellent sources of potassium, iron, and calcium.
- Fiber: Beans and vegetables add a significant amount of fiber, aiding in digestion.
For example, a minestrone soup loaded with vegetables or a white bean and sausage soup offers a balanced mix of nutrients. This helps support your immune system, improve your skin, and boost your overall energy levels.
Role in a Balanced Diet
Incorporating Italian soups into your diet can help you maintain a balanced and healthy lifestyle. They are often low in calories and high in nutrients, making them a perfect option for those looking to manage their weight.
Portion Control: Soups can help you control portions. A bowl of lentil soup can be filling without being heavy on calories.
Hydration: Soups, being liquid-based, can also assist with hydration, especially in winter months when you might neglect drinking enough water.
Meal Variety: With so many different types, like tortellini soup or pappa al pomodoro, you can enjoy varied and flavorful meals while sticking to your nutritional goals.
Using these soups as part of your regular diet helps ensure you’re getting the necessary nutrients without overindulging, supporting both your short-term and long-term health needs.
Tips for Perfecting Italian Soup Recipes
Using top-quality ingredients and correct cooking methods greatly enhances the flavor and texture of Italian soups. Pay attention to these details to create the best possible soup.
Choosing the Right Ingredients
Choosing fresh, high-quality ingredients is key. Start with vegetables like carrots, celery, and onions, which form the base for many soups. Use fresh herbs like parsley, basil, and rosemary to add authentic Italian flavors. Fresh herbs better capture the rich, robust tastes typical of Italian cuisine.
Broth or stock is another crucial ingredient. Using homemade or high-quality store-bought broth can make a big difference in the final taste. For richer soups, consider using a mix of chicken or beef broth.
For protein, use quality meats like Italian sausage, meatballs, or shredded chicken. Fresh meat adds better texture and flavor compared to pre-cooked or frozen options.
Choosing the right pasta is also important. Small pasta shapes like ditalini or orzo work well in soups, while larger shapes might become too mushy as they cook.
Cooking Techniques
Proper cooking techniques are essential to make a flavorful Italian soup. Begin by sautéing your vegetables in olive oil until soft. This helps release their flavors.
When incorporating meats, brown them first to enhance their taste and texture. Browning adds a deeper flavor profile to your soup.
For broths, let them simmer slowly. A slow simmer allows flavors to meld together without becoming too intense. When adding pasta, do so in the final stages of cooking to prevent it from becoming too soft.
Finally, season wisely. Salt and pepper are a must, but don’t forget to taste and adjust as you go. Fresh herbs and a bit of grated Parmesan cheese can be added just before serving to enhance the final taste.
