There’s something about a steaming pot of Italian soup that makes a kitchen feel like home. Maybe it’s the garlic hitting hot olive oil, or the way a simmering broth fills the house with the smell of a Sunday dinner at your nonna’s table. Italian soups range from brothy and light to thick enough to stand a spoon in, and each region brings its own pantry staples to the pot.
This roundup pulls together 19+ Best Italian Soup Recipes, covering classics like minestrone and pasta e fagioli alongside regional gems like acquacotta and passatelli in brodo. Some use humble beans and stale bread, others lean on seafood or delicate egg broths. All of them deliver real comfort in a bowl.
If you want a starting point, minestrone is the most forgiving and adaptable recipe here, perfect for anyone with a fridge full of odds-and-ends vegetables. For something richer, Zuppa Toscana and cacciucco bring bigger, bolder flavor.
Quick picks:
- Best for beginners: Minestrone, endlessly flexible with whatever vegetables you have on hand
- Best for a hearty main dish: Zuppa Toscana, creamy with sausage and kale
- Best for special occasions: Cacciucco, a rich seafood stew worth the extra effort
- Best for using up stale bread: Ribollita, a Tuscan classic built on leftovers
1. Minestrone
Minestrone is the ultimate use-what-you-have Italian soup, built on a base of vegetables, beans, and small pasta in a tomato-tinted broth. Carrots, celery, zucchini, and cabbage all work well, and canned cannellini beans add heartiness without extra work.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained
- 1 cup small pasta (ditalini)
- 2 cups chopped kale
- Salt and pepper to taste
Method: Sauté onion, carrot, celery, and garlic in oil for 5 minutes. Add tomatoes and broth, simmer 15 minutes. Stir in beans and pasta, cook 10 minutes. Add kale, cook 3 minutes more. Season and serve.
Serves 6. Prep 15 min, cook 30 min.
2. Pasta e Fagioli
Pasta e fagioli turns pasta and beans into a thick, satisfying soup that tastes richer than its simple ingredient list suggests. A touch of pancetta or bacon deepens the broth without overwhelming it.
Ingredients:
- 2 tbsp olive oil
- 4 oz pancetta, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cans (15 oz each) cannellini beans
- 4 cups chicken broth
- 1 can (14 oz) crushed tomatoes
- 1 cup ditalini pasta
- 1 tsp dried oregano
- Parmesan for serving
Method: Cook pancetta until crisp. Add onion and garlic, sauté 5 minutes. Stir in beans, broth, tomatoes, and oregano. Simmer 15 minutes. Add pasta, cook 10 minutes until tender. Top with Parmesan.
Serves 6. Prep 10 min, cook 30 min at a steady simmer.
3. Ribollita
Ribollita means “reboiled,” a Tuscan soup designed to use up stale bread and leftover vegetable soup. The result is thick, almost stew-like, with bread soaking up every bit of the savory broth.
Ingredients:
- 3 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 bunch kale or cavolo nero, chopped
- 2 cans (15 oz each) cannellini beans
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 4 cups stale bread, torn into chunks
Method: Sauté onion, carrot, celery, and garlic 8 minutes. Add kale, beans, tomatoes, and broth. Simmer 25 minutes. Stir in bread, let sit off heat 10 minutes to absorb liquid. Drizzle with olive oil before serving.
Serves 6. Total time 45 min.
4. Italian Wedding Soup
Italian wedding soup pairs tiny, tender meatballs with leafy greens in a clear, savory broth, and the name actually refers to how well the ingredients “marry” together. It’s lighter than its hearty reputation suggests.
Ingredients:
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/3 cup breadcrumbs
- 1 egg
- 2 tbsp grated Parmesan
- 8 cups chicken broth
- 1 cup acini di pepe pasta
- 4 cups chopped escarole or spinach
- 1 carrot, diced
Method: Mix meats, breadcrumbs, egg, and Parmesan. Form small meatballs. Bring broth to a simmer with carrot, add meatballs, cook 10 minutes. Add pasta, cook 8 minutes. Stir in greens, cook 2 minutes until wilted.
Serves 6. Prep 20 min, cook 25 min.
5. Zuppa Toscana
Zuppa Toscana is a creamy, sausage-studded soup loaded with potatoes and kale, the kind of dinner that tastes like a restaurant treat made at home. Red pepper flakes give it a gentle kick.
Ingredients:
- 1 lb Italian sausage, casings removed
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 3 potatoes, sliced thin
- 1 cup heavy cream
- 3 cups chopped kale
- 1/2 tsp red pepper flakes
Method: Brown sausage, breaking it into crumbles. Add onion and garlic, cook 5 minutes. Pour in broth, add potatoes, simmer 15 minutes until tender. Stir in cream and kale, cook 5 minutes. Season with pepper flakes.
Serves 6. Prep 10 min, cook 30 min.
6. Stracciatella alla Romana
Stracciatella alla Romana is Rome’s answer to egg drop soup, a simple broth streaked with silky ribbons of egg and Parmesan. It comes together in under 15 minutes flat.
Ingredients:
- 6 cups chicken broth
- 4 eggs
- 1/2 cup grated Parmesan
- 2 tbsp semolina or breadcrumbs
- Pinch of nutmeg
- Salt and pepper to taste
- Chopped parsley for garnish
Method: Whisk eggs, Parmesan, semolina, and nutmeg together. Bring broth to a gentle boil. Slowly pour egg mixture in while stirring broth in a circular motion. Cook 2 minutes until egg forms thin ribbons. Garnish with parsley.
Serves 4. Prep 5 min, cook 10 min.
7. Tortellini in Brodo
Tortellini in brodo is cheese or meat-filled tortellini simmered gently in a clear, rich broth, a Christmas Eve staple in many Italian households. The broth does the heavy lifting here, so use the best you can find.
Ingredients:
- 8 cups homemade chicken or beef broth
- 1 lb fresh or frozen tortellini
- 1/4 cup grated Parmesan
- Fresh parsley, chopped
- Black pepper to taste
Method: Bring broth to a boil. Add tortellini and cook according to package directions, usually 5 to 7 minutes, until they float. Ladle into bowls, top with Parmesan, parsley, and black pepper.
Serves 4. Prep 5 min, cook 10 min. Pair it with a tomato basil tortellini soup recipe for a heartier, tomato-forward variation.
8. Pappa al Pomodoro
Pappa al Pomodoro is a thick Tuscan tomato soup thickened with bread instead of cream, giving it a rustic, almost porridge-like texture. Fresh basil and good olive oil make it sing.
Ingredients:
- 3 tbsp olive oil
- 4 garlic cloves, sliced
- 2 cans (28 oz each) whole peeled tomatoes, crushed by hand
- 4 cups vegetable broth
- 4 cups stale bread, torn
- 1/2 cup fresh basil leaves
- Salt and pepper to taste
Method: Sauté garlic in oil 1 minute. Add tomatoes and broth, simmer 20 minutes. Stir in bread, cook 10 minutes until it breaks down and thickens. Tear in basil, season, and drizzle with more olive oil.
Serves 4. Total time 40 min.
9. Pasta e Ceci
Pasta e ceci is a chickpea and pasta soup from Rome, thick and starchy with rosemary perfuming the broth. It’s a weeknight favorite because it needs no soaking or long simmering.
Ingredients:
- 3 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 sprig rosemary
- 2 cans (15 oz each) chickpeas, drained
- 1 can (14 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 cup ditalini or small pasta
Method: Sauté onion, garlic, and rosemary in oil 5 minutes. Add half the chickpeas, tomatoes, and broth, simmer 10 minutes. Blend half the soup until smooth, return to pot with remaining chickpeas. Add pasta, cook 10 minutes.
Serves 4. Prep 10 min, cook 25 min.
10. Italian Lentil Soup
Italian lentil soup is earthy and filling, built on brown or green lentils simmered with carrots, celery, and a splash of tomato. It needs no pre-soaking, so it’s an easy weeknight pick.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 1/2 cups brown or green lentils
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
Method: Sauté onion, carrot, celery, and garlic 5 minutes. Add lentils, tomatoes, broth, and bay leaf. Simmer 30 to 35 minutes until lentils are tender. Remove bay leaf before serving.
Serves 6. Total time 45 min. For another take on this comforting bowl, try the hearty lentil soup with spinach and carrots.
11. Acquacotta
Acquacotta, meaning “cooked water,” is a rustic Tuscan soup built from humble vegetables, stale bread, and a poached egg on top. It proves simple ingredients can still taste deeply satisfying.
Ingredients:
- 3 tbsp olive oil
- 1 onion, sliced
- 2 celery stalks, chopped
- 2 cups cherry tomatoes, halved
- 5 cups vegetable broth
- 4 slices stale bread, toasted
- 4 eggs
- Grated pecorino for serving
Method: Sauté onion and celery in oil 8 minutes. Add tomatoes, cook 5 minutes until softened. Pour in broth, simmer 15 minutes. Place toasted bread in bowls, ladle soup over, crack an egg into each bowl to poach in the hot broth for 3 minutes.
Serves 4. Total time 35 min.
12. Zuppa di Farro
Zuppa di farro showcases farro, a chewy ancient grain, simmered with vegetables into a nutty, hearty soup popular in Tuscany and Umbria. The grain holds its bite even after a long simmer.
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup farro, rinsed
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans
Method: Sauté onion, carrot, and celery 5 minutes. Add farro, tomatoes, and broth. Simmer 30 minutes until farro is tender but chewy. Stir in beans, cook 5 minutes more. Season to taste.
Serves 6. Prep 10 min, cook 35 min.
13. Passatelli in Brodo
Passatelli in brodo features short, noodle-like dumplings made from breadcrumbs, Parmesan, and egg, poached in a clear broth. It’s a specialty of Emilia-Romagna and comes together faster than it looks.
Ingredients:
- 1 1/2 cups fine breadcrumbs
- 1 cup grated Parmesan
- 3 eggs
- Pinch of nutmeg
- Lemon zest
- 8 cups beef or chicken broth
Method: Mix breadcrumbs, Parmesan, eggs, nutmeg, and lemon zest into a firm dough. Rest 15 minutes. Bring broth to a simmer. Press dough through a potato ricer or large-holed colander directly into the broth, forming short strands. Cook 2 to 3 minutes until they float.
Serves 4. Prep 20 min, cook 10 min.
14. Cacciucco
Cacciucco is a Tuscan seafood stew from Livorno, simmered with tomatoes, wine, and whatever fish and shellfish look freshest at the market. It’s bold, briny, and built for a special dinner.
Ingredients:
- 3 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1/2 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 3 cups fish or seafood stock
- 1 lb mixed firm fish, cut into chunks
- 1/2 lb shrimp, peeled
- 1/2 lb mussels or clams, scrubbed
- Crusty bread for serving
Method: Sauté onion and garlic 5 minutes. Add wine, reduce 3 minutes. Stir in tomatoes and stock, simmer 15 minutes. Add fish, simmer 5 minutes. Add shrimp and shellfish, cook 5 to 7 minutes until shells open. Serve over toasted bread.
Serves 6. Total time 40 min.
15. Creamy Chicken Gnocchi Soup
Creamy chicken gnocchi soup is a cozy, Italian-American favorite with pillowy potato gnocchi floating in a rich, slightly creamy broth. Spinach and carrots add color and balance the richness.
Ingredients:
- 2 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 5 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 lb potato gnocchi
- 1 cup heavy cream
- 2 cups spinach, chopped
Method: Sauté onion, carrot, and garlic in butter 5 minutes. Add broth and chicken, simmer 10 minutes. Add gnocchi, cook 3 to 4 minutes until they float. Stir in cream and spinach, cook 3 minutes more.
Serves 6. Total time 30 min.
16. Lasagna Soup
Lasagna soup takes all the flavors of classic lasagna, beef, ricotta, tomato, and pasta, and turns them into an easy one-pot dinner. A dollop of ricotta on top mimics the baked version’s cheesy layers.
Ingredients:
- 1 lb ground beef or Italian sausage
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 5 cups beef broth
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella
Method: Brown beef with onion and garlic. Add tomatoes and broth, simmer 10 minutes. Add broken noodles, cook 10 to 12 minutes until tender. Top each bowl with a spoonful of ricotta and mozzarella.
Serves 6. Total time 35 min.
17. Zuppa di Funghi Porcini
Zuppa di funghi porcini is an earthy mushroom soup built on dried porcini, whose soaking liquid adds deep, woodsy flavor to the broth. It’s a favorite in northern Italy during cooler months.
Ingredients:
- 1 oz dried porcini mushrooms
- 2 cups warm water
- 2 tbsp butter
- 1 onion, diced
- 8 oz cremini mushrooms, sliced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
Method: Soak porcini in warm water 20 minutes, reserve liquid. Sauté onion, cremini, and garlic in butter 8 minutes. Add chopped porcini, reserved liquid, and broth. Simmer 20 minutes. Stir in cream if using.
Serves 4. Total time 45 min.
18. Zuppa d’Orzo Altoatesina
Zuppa d’orzo altoatesina is a barley soup from South Tyrol, where Alpine and Italian cooking traditions meet in one warming bowl. Smoky speck or bacon gives it a distinct mountain flavor.
Ingredients:
- 2 tbsp butter
- 4 oz speck or bacon, diced
- 1 onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 1 cup pearl barley
- 6 cups beef or vegetable broth
- Fresh parsley, chopped
Method: Cook speck until crisp. Add onion, carrot, and celery, sauté 5 minutes. Stir in barley and broth. Simmer 35 to 40 minutes until barley is tender. Garnish with parsley.
Serves 6. Total time 50 min.
19. Zuppa di Cozze
Zuppa di cozze is a brothy mussel soup bright with garlic, white wine, and tomato, best served with bread for soaking up every drop. It comes together in one pot in under 30 minutes.
Ingredients:
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 2 lbs mussels, scrubbed and debearded
- Red pepper flakes to taste
- Fresh parsley, chopped
- Crusty bread for serving
Method: Sauté garlic in oil 1 minute. Add wine, simmer 2 minutes. Stir in tomatoes, simmer 5 minutes. Add mussels, cover, and cook 6 to 8 minutes until shells open. Discard any that stay closed. Garnish with parsley.
Serves 4. Total time 25 min.
Tips for Better Italian Soup
Good Italian soup starts with good broth. Homemade or low-sodium store-bought broth gives you more control over the final flavor than a salty, one-note version.
Build flavor in layers. Sauté your onion, garlic, carrot, and celery (the classic soffritto) in olive oil until soft before adding any liquid. This step wakes up the aromatics and sets the base for everything else.
A few habits make a real difference:
- Finish with good olive oil drizzled over the bowl, not just cooked into the pot.
- Add leafy greens like kale or spinach near the end so they keep some texture.
- Cook pasta separately if you expect leftovers, since it keeps absorbing broth in the fridge.
- Save your Parmesan rinds and toss them into simmering broth for extra depth.
Salt gradually, tasting as you go, since broths and cheeses already carry sodium. A squeeze of lemon or splash of vinegar at the end can brighten a soup that tastes flat.
For more ideas beyond this list, browse this collection of 20 Italian soup recipes or explore 35 classic Italian recipes for dishes to serve alongside your next pot of soup.
