Cozy up with a warm, comforting bowl of Italian soup this season. From classic minestrone to hearty lentil and vegetable-based options, there’s something for everyone in this collection of 18 delicious Italian soup recipes.
Italian cuisine is known for its rich flavors, aromas, and textures, and these soups are no exception. Whether you’re in the mood for a creamy, comforting bowl or a light and refreshing option, you’ll find it here. In this article, we’ll explore some of Italy’s most beloved soup recipes, each with its own unique blend of herbs, spices, and ingredients.
So grab a spoon and get ready to dig in! Here are our top 18 Italian soup recipes that will keep you warm and satisfied all year round.
Classic Minestrone Soup
Minestrone soup is a hearty Italian classic that’s perfect for any occasion. This recipe combines vegetables, beans, and pasta for a comforting and satisfying meal.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 small zucchini, chopped
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 4 cups vegetable broth
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8 minutes.
3. Add the diced tomatoes, kidney beans, zucchini, and pasta shapes. Stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Tuscan White Bean Soup
This hearty soup is a staple of Tuscan cuisine, made with creamy cannellini beans and flavorful vegetables. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 can cannellini beans (15 oz), drained and rinsed
– 4 cups vegetable broth
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 tsp dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. In a large pot, sauté the onions, garlic, carrots, and celery in a little olive oil until tender.
2. Add the vegetable broth, cannellini beans, diced tomatoes, and thyme. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Italian Wedding Soup
This classic Italian-American soup has been a staple at wedding receptions and family gatherings for generations. With its rich chicken broth, tender vegetables, and flavorful pasta, it’s no wonder why this soup is a beloved favorite.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 large onion, chopped
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup small pasta shapes (such as elbow macaroni or ditalini)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, combine chicken, chicken broth, carrots, celery, onion, and diced tomatoes.
2. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
3. Add pasta shapes and cook for an additional 8-10 minutes or until al dente.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Pasta e Fagioli
A hearty Italian pasta dish made with tender beans, flavorful tomatoes, and savory ground beef.
Ingredients:
– 1 pound small pasta shapes (e.g., elbow macaroni)
– 1 pound dried borlotti beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 pound ground beef
– 28-ounce can crushed tomatoes
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain.
2. In a large Dutch oven or heavy pot, cook the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the ground beef; cook, breaking up with a spoon, until browned, about 7-8 minutes.
4. Add the soaked and drained borlotti beans, crushed tomatoes, basil, salt, and pepper. Stir to combine.
5. Simmer the mixture for 20-25 minutes or until the beans are tender. If too thick, add some reserved pasta cooking water.
6. Serve the Pasta e Fagioli hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Ribollita Tuscan Vegetable Soup
This hearty soup originates from Tuscany, Italy, and is perfect for a comforting meal on a chilly day. Ribollita’s rich flavor comes from the combination of vegetables, bread, and cannellini beans.
Ingredients:
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 3 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (15 oz) of cannellini beans, drained and rinsed
– 4 cups of vegetable broth
– 1/4 cup of olive oil
– 2 slices of stale bread, torn into small pieces
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 10 minutes.
2. Add the vegetable broth, cannellini beans, and bread to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the soup has thickened slightly.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Zuppa Toscana with Sausage and Kale
This hearty, creamy soup is a twist on the classic Italian recipe, adding spicy sausage and nutritious kale for a satisfying meal.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped curly kale, stems removed
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook sausage in a large pot over medium-high heat, breaking up with a spoon, until browned, about 5 minutes.
2. Add onion and garlic; cook until onion is translucent, about 3 minutes.
3. Add kale; cook until wilted, about 2-3 minutes.
4. Stir in diced tomatoes, chicken broth, and heavy cream. Bring to a simmer.
5. Reduce heat to low; let soup simmer for 10-15 minutes or until flavors have melded together.
6. Season with salt, pepper, and basil.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Italian Lentil Soup
A hearty and comforting soup made with red lentils, vegetables, and aromatic spices. Perfect for a cozy evening meal or as a nutritious lunch option.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8 minutes.
3. Add the lentils, vegetable broth, diced tomatoes, and thyme. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-50 minutes
Stracciatella Egg Drop Soup
A classic Italian soup that’s both comforting and elegant. This recipe yields a silky, flavorful broth filled with tender noodles and egg drops.
Ingredients:
– 4 cups chicken broth
– 1/2 cup milk
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 8 oz spaghetti
– 2 eggs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the chicken broth to a boil in a large pot.
2. Add the milk, chopped onion, and minced garlic. Reduce heat to low and simmer for 10 minutes.
3. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
4. Crack the eggs into a small bowl and whisk together. Temper the eggs by slowly pouring some of the hot broth mixture into the eggs, whisking constantly.
5. Pour the egg mixture back into the pot and stir gently for 1-2 minutes to create thin, silky strands (egg drops).
6. Add cooked spaghetti to the pot and season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Tomato Basil Soup with Italian Herbs
This vibrant and flavorful soup captures the essence of Italy’s summer harvest, combining juicy tomatoes, sweet basil, and aromatic herbs.
Ingredients:
– 2 lbs fresh tomatoes, chopped
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 1 tablespoon dried Italian seasoning (oregano, thyme, rosemary)
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
2. Add chopped tomatoes, basil, Italian seasoning, and diced tomatoes. Cook for 10-12 minutes, stirring occasionally, or until the mixture thickens slightly.
3. Pour in chicken broth and bring to a simmer.
4. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Cioppino Italian Seafood Stew
This hearty stew from San Francisco’s North Beach is a celebration of fresh seafood and aromas. With its rich tomato sauce, flavorful broth, and tender fish, Cioppino is a quintessential Italian-American dish.
Ingredients:
– 1 lb mussels, scrubbed and debearded
– 1 lb clams, rinsed and patted dry
– 1/2 lb shrimp, peeled and deveined
– 1/2 lb scallops, rinsed and patted dry
– 2 cups fish broth (homemade or store-bought)
– 2 cups canned crushed tomatoes
– 2 tbsp olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and cook until translucent, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add mussels, clams, shrimp, and scallops; stir to combine.
5. Pour in fish broth, crushed tomatoes, and white wine (if using); bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until seafood is tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with parsley.
Cooking Time: 25 minutes
Broccoli Rabe and Sausage Soup
This hearty soup combines the earthy flavor of broccoli rabe with the richness of Italian sausage, perfect for a cozy night in.
Ingredients:
– 1 pound broccoli rabe, chopped
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 4 Italian sausage links, sliced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat olive oil in a large pot over medium-high heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add sliced sausage and cook until browned, about 5 minutes.
4. Add broccoli rabe and cook until wilted, about 5 minutes.
5. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Italian Chickpea Soup
Italian Chickpea Soup Recipe
A hearty and comforting Italian-inspired soup that combines the humble chickpea with aromatic vegetables and herbs, perfect for a cozy meal.
Ingredients:
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, peeled and grated
• 1 celery stalk, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, bell pepper, carrot, and celery; cook until the vegetables are tender, about 8 minutes.
3. Add the diced tomatoes, chickpeas, vegetable broth, and oregano. Season with salt and pepper to taste.
4. Bring the soup to a simmer and let it cook for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Escarole and Bean Soup
A hearty and comforting soup made with escarole, cannellini beans, and aromatic vegetables.
Ingredients:
– 1 head of escarole, chopped
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chopped escarole and cook until wilted, about 5 minutes.
5. Add the vegetable broth, thyme, salt, and pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
7. Stir in the cannellini beans and cook for an additional 10 minutes.
8. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 40-45 minutes
Pappa al Pomodoro Tomato Bread Soup
Savor the flavors of Italy with this hearty and comforting soup, made with fresh tomatoes, crusty bread, and a hint of garlic.
Ingredients:
– 3 cups of fresh tomatoes (or 2 cups of canned), chopped
– 1 large onion, finely chopped
– 3 cloves of garlic, minced
– 4 slices of stale white bread, torn into small pieces
– 4 tablespoons of olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped tomatoes and stir well to combine.
5. Add the torn bread pieces and season with salt and pepper to taste.
6. Simmer the soup over low heat for 20-25 minutes or until the bread has broken down and the soup has thickened slightly.
7. Serve hot, garnished with fresh basil leaves.
Cooking Time: 25 minutes
Vegetable Orzo Soup with Parmesan
This hearty and comforting soup is a perfect blend of flavors and textures, featuring tender vegetables, nutty orzo, and a sprinkle of salty Parmesan cheese.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 cup orzo pasta
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add the diced tomatoes, vegetable broth, and orzo pasta; bring to a boil.
4. Reduce the heat to low and simmer for 15-20 minutes, or until the orzo is cooked and the soup has thickened slightly.
5. Stir in the Parmesan cheese; season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Spicy Italian Sausage and Tortellini Soup
A hearty and flavorful soup that combines the warmth of spicy Italian sausage with the comfort of creamy tortellini.
Ingredients:
– 1 lb Italian sausage, casings removed
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, chopped
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt and black pepper, to taste
– 8-10 cheese-filled tortellini
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook sausage in a large pot over medium-high heat, breaking up with a spoon as it cooks, until browned, about 5 minutes.
2. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 8 minutes.
3. Stir in chicken broth, diced tomatoes, oregano, and red pepper flakes. Bring to a boil; reduce heat and simmer for 10-12 minutes or until heated through.
4. Cook tortellini according to package instructions; drain and set aside.
5. Serve soup with cooked tortellini and grated Parmesan cheese, if desired.
Cooking Time: 25-30 minutes
Cannellini Bean and Spinach Soup
This hearty soup is a perfect blend of creamy cannellini beans, tender spinach, and aromatic garlic. Perfect for a cozy night in or a quick lunch option.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add garlic and cook for 1 minute.
2. Add the cannellini beans, spinach, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until the beans are tender.
3. Use an immersion blender (or transfer soup to a blender in batches) to puree until smooth.
4. If desired, stir in heavy cream or half-and-half to add creaminess.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Italian Chicken Noodle Soup with Rosemary
Savor the flavors of Italy with this comforting and aromatic soup, perfect for a cozy evening meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 medium carrots, sliced
– 2 stalks celery, sliced
– 2 cloves garlic, minced
– 1 sprig fresh rosemary, chopped (about 2 tbsp)
– 8 oz egg noodles
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chicken in a little bit of oil until browned, about 5 minutes.
2. Add the chicken broth, carrots, celery, garlic, and rosemary. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
3. Cook the egg noodles according to package instructions and set aside.
4. Remove the chicken from the pot and shred into bite-sized pieces. Return the chicken to the pot and add the cooked noodles.
5. Season with salt and pepper to taste. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Summary
Cozy up with these 18 hearty Italian soup recipes that are sure to become new favorites! From classic Minestrone Soup to Tuscan White Bean Soup and Italian Wedding Soup, there’s something for everyone. These comforting bowls of goodness are packed with flavor and made with love. Whether you’re in the mood for a creamy Tomato Basil Soup or a spicy Sausage and Tortellini Soup, these recipes are sure to hit the spot. So grab a crusty loaf and get ready to slurp up some delicious Italian comfort food!
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