Just imagine the aroma of simmering tomatoes, garlic, and herbs filling your kitchen—there’s nothing quite like a warm, hearty Italian soup to chase away the chill. Whether you’re craving a quick weeknight dinner or a cozy weekend project, these 18 comforting recipes are packed with flavor and soul. Let’s dive into these delicious bowls of comfort that’ll have everyone asking for seconds!
Classic Minestrone Soup
Perfect for a chilly evening, this classic minestrone soup is a hearty, veggie-packed meal that comes together in one pot. You’ll love how the flavors meld together while simmering, creating a comforting dish that’s both nourishing and satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 (28 oz) can diced tomatoes
– 6 cups vegetable broth
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 cup ditalini pasta
– 2 cups fresh spinach, chopped
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and black pepper to taste
– Grated Parmesan cheese for serving
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium yellow onion, 2 medium carrots, and 2 celery stalks, all diced, and cook for 8 minutes, stirring occasionally, until softened.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 1 (28 oz) can diced tomatoes with their juices and 6 cups vegetable broth, scraping the bottom of the pot to release any browned bits.
5. Add 1 tsp dried oregano and 1 tsp dried basil, then bring the mixture to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 20 minutes to let the flavors develop.
7. Stir in 1 (15 oz) can drained and rinsed cannellini beans and 1 cup ditalini pasta, then simmer uncovered for 10 minutes until the pasta is al dente.
8. Add 2 cups chopped fresh spinach and cook for 2 minutes until wilted.
9. Season with salt and black pepper to taste, starting with 1/2 tsp salt and adjusting as needed.
10. Ladle the soup into bowls and top with grated Parmesan cheese.
Now, enjoy this cozy bowl of minestrone! Notice how the tender vegetables and beans create a rich, brothy texture, while the pasta adds a satisfying chew. For a creative twist, serve it with a side of crusty bread for dipping, or add a dollop of pesto on top to brighten the earthy flavors.
Tuscan White Bean Soup
Sometimes you just need a cozy, comforting bowl of soup that feels like a warm hug. This Tuscan White Bean Soup is exactly that—a simple, hearty dish packed with flavor that comes together with minimal fuss. You’ll love how the creamy beans and savory vegetables meld together.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 tsp dried rosemary
– 1 tsp dried thyme
– 6 cups vegetable broth
– 2 (15-oz) cans cannellini beans, drained and rinsed
– 1 (14.5-oz) can diced tomatoes
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups fresh spinach
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced yellow onion, 2 medium diced carrots, and 2 diced celery stalks to the pot.
3. Sauté the vegetables, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
4. Stir in 3 minced garlic cloves, 1 tsp dried rosemary, and 1 tsp dried thyme, and cook until fragrant, about 1 minute.
5. Pour in 6 cups vegetable broth, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Add 2 (15-oz) cans drained and rinsed cannellini beans, 1 (14.5-oz) can diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper to the pot.
7. Bring the soup to a boil over high heat, then reduce the heat to low and simmer uncovered for 30 minutes to let the flavors meld.
8. Stir in 2 cups fresh spinach and cook just until wilted, about 2 minutes.
9. Remove the pot from the heat and let the soup sit for 5 minutes before serving to allow it to thicken slightly.
10. Ladle the soup into bowls and serve immediately.
Creamy and rich, this soup has a velvety texture from the beans that’s balanced by the fresh pop of spinach. For a fun twist, top it with a sprinkle of grated Parmesan or a drizzle of extra virgin olive oil right before eating—it adds a nice savory finish that makes it feel extra special.
Italian Wedding Soup
A cozy bowl of Italian wedding soup is the perfect comfort food for chilly evenings—it’s hearty, flavorful, and surprisingly easy to make at home. You’ll love how the tiny meatballs, tender pasta, and fresh greens come together in a savory broth.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 8 cups chicken broth
– 1 cup acini di pepe pasta
– 4 cups fresh spinach
– Salt and pepper
Instructions
1. In a medium bowl, combine the ground beef, breadcrumbs, Parmesan cheese, and egg.
2. Season the mixture with salt and pepper, then mix gently with your hands until just combined—overmixing can make the meatballs tough.
3. Roll the mixture into 1-inch meatballs, placing them on a plate as you go.
4. Heat the olive oil in a large pot over medium heat until it shimmers.
5. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the chicken broth and bring it to a boil over high heat.
8. Carefully drop the meatballs into the boiling broth, then reduce the heat to medium-low and simmer for 10 minutes.
9. Add the acini di pepe pasta to the pot and simmer for 8 minutes, stirring occasionally to prevent sticking.
10. Stir in the fresh spinach and cook for 2 minutes until wilted—adding it last keeps the color vibrant.
11. Taste the broth and adjust seasoning with salt and pepper if needed.
12. Ladle the soup into bowls, making sure each serving gets plenty of meatballs, pasta, and greens.
13. Serve immediately while hot.
Mmm, this soup has a wonderful texture with tender meatballs, perfectly cooked pasta, and silky spinach in every spoonful. The rich broth is savory with a hint of Parmesan, making it a satisfying meal on its own. For a creative twist, top it with extra grated cheese and a squeeze of lemon to brighten the flavors.
Pasta e Fagioli
Kick off your cozy evening with this classic Italian comfort soup. You’ll love how the pasta and beans come together in a rich tomato broth. It’s the perfect one-pot meal for chilly nights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 1 cup ditalini pasta
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red pepper flakes
– Salt and black pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh parsley for garnish
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks; cook for 8-10 minutes until softened, stirring occasionally.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 1 can crushed tomatoes and 4 cups vegetable broth, scraping any browned bits from the bottom of the pot.
5. Add 2 cans rinsed cannellini beans, 1 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp red pepper flakes; bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to let flavors meld.
7. Stir in 1 cup ditalini pasta and cook uncovered for 10-12 minutes until pasta is al dente, stirring occasionally to prevent sticking.
8. Season with salt and black pepper to taste.
9. Ladle soup into bowls and top with 1/4 cup grated Parmesan cheese and fresh parsley.
Just savor the creamy beans and tender pasta in every spoonful. The broth has a hearty tomato base with a hint of spice from the red pepper flakes. Serve it with crusty bread for dipping or sprinkle extra Parmesan on top for a richer finish.
Ribollita Tuscan Vegetable Soup
You know those cozy, hearty soups that taste even better the next day? Ribollita is exactly that—a rustic Tuscan vegetable soup thickened with bread that transforms leftovers into something magical.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 6 cups vegetable broth
– 1 (15 oz) can cannellini beans, drained and rinsed
– 4 cups chopped kale
– 4 cups day-old crusty bread, torn into chunks
– Salt and black pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot.
3. Cook the vegetables for 8–10 minutes, stirring occasionally, until softened.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 1 can diced tomatoes with their juices and 6 cups vegetable broth.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
7. Add 1 can drained cannellini beans and 4 cups chopped kale to the pot.
8. Simmer for another 15 minutes until the kale is tender.
9. Stir in 4 cups torn bread chunks and cook for 5 minutes to thicken the soup.
10. Season with salt and black pepper, then remove from heat.
11. Let the soup rest for 10 minutes before serving to allow flavors to meld.
12. Ladle into bowls and drizzle with extra olive oil if desired.
One of the best things about this soup is how the bread soaks up the broth, creating a wonderfully thick, stew-like texture. The beans add creaminess while the kale keeps it fresh—perfect with a sprinkle of Parmesan or reheated the next day for even deeper flavor.
Zuppa Toscana with Sausage and Kale
During these chilly evenings, you crave something hearty and comforting. This rich soup with spicy sausage and earthy kale hits the spot perfectly, and it comes together in one pot for easy cleanup.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- 1 lb Italian sausage, casings removed
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 4 medium russet potatoes, peeled and cubed into 1/2-inch pieces
- 1 tsp red pepper flakes
- 1 cup heavy cream
- 4 cups kale, stems removed and leaves chopped
- 2 tbsp olive oil
- Salt and black pepper
Instructions
- Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat for 1 minute.
- Add 1 lb Italian sausage to the pot, breaking it into small crumbles with a wooden spoon as it cooks for 5-7 minutes until browned and no longer pink.
- Add 1 large diced yellow onion to the pot and cook for 4-5 minutes, stirring occasionally, until the onion turns translucent.
- Stir in 4 minced garlic cloves and 1 tsp red pepper flakes, cooking for 1 minute until fragrant.
- Pour in 6 cups chicken broth and add 4 cubed russet potatoes, bringing the mixture to a boil over high heat.
- Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes until the potatoes are fork-tender.
- Stir in 1 cup heavy cream and 4 cups chopped kale, simmering uncovered for 3-4 minutes until the kale wilts and turns bright green.
- Season the soup with salt and black pepper to taste, then remove it from the heat.
Enjoy this soup while it’s hot—the creamy broth balances the spicy sausage, and the kale adds a pleasant texture. For a fun twist, serve it in bread bowls or top with extra red pepper flakes for more heat.
Italian Lentil Soup
Brace yourself for a cozy hug in a bowl! This Italian lentil soup is the perfect thing to warm you up on a chilly day. You’ll love how simple it is to throw together with pantry staples.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– 1 cup brown lentils, rinsed
– 6 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 2 bay leaves
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups baby spinach
– 1 tbsp red wine vinegar
– Grated Parmesan cheese for serving
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot.
3. Cook the vegetables, stirring occasionally, for 8-10 minutes until they soften.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 tbsp tomato paste, 1 tsp dried oregano, and 1/2 tsp red pepper flakes, stirring to coat the vegetables.
6. Pour in 1 cup rinsed brown lentils and stir to combine.
7. Add 6 cups vegetable broth, 1 can diced tomatoes with their juices, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
8. Bring the soup to a boil, then reduce the heat to low.
9. Cover the pot and simmer for 30-35 minutes until the lentils are tender.
10. Remove the pot from the heat and discard the 2 bay leaves.
11. Stir in 2 cups baby spinach and let it wilt in the residual heat for 2 minutes.
12. Stir in 1 tbsp red wine vinegar to brighten the flavors.
13. Ladle the soup into bowls and top with grated Parmesan cheese.
Grab a spoon and dig into this hearty, rustic soup. The lentils give it a wonderfully thick texture, while the red wine vinegar adds a subtle tang that balances the rich tomato broth. Try serving it with a thick slice of crusty bread for dipping—it’s the ultimate comfort meal.
Stracciatella Egg Drop Soup
Gosh, sometimes you just need a hug in a bowl, right? This Stracciatella Egg Drop Soup is exactly that—a cozy, Italian-inspired twist on the classic that comes together in minutes. It’s perfect for chilly evenings or when you’re craving something simple yet special.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– 6 cups low-sodium chicken broth
– 2 large eggs
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Pour 6 cups of low-sodium chicken broth into a medium pot and bring it to a boil over high heat.
2. Reduce the heat to medium-low to maintain a gentle simmer.
3. In a small bowl, whisk 2 large eggs until fully combined and frothy.
4. Stir in 1/4 cup of grated Parmesan cheese into the egg mixture until smooth.
5. Slowly drizzle the egg and cheese mixture into the simmering broth while stirring constantly with a fork to create thin strands, which should take about 1 minute.
6. Add 1/4 teaspoon of black pepper and 1/4 teaspoon of salt to the soup.
7. Simmer the soup for 5 minutes over medium-low heat to allow the flavors to meld and the eggs to set fully.
8. Remove the pot from the heat.
9. Stir in 2 tablespoons of chopped fresh parsley just before serving.
10. Ladle the soup into bowls immediately while hot.
A silky texture with delicate egg ribbons makes every spoonful comforting. The Parmesan adds a subtle umami richness that pairs beautifully with crusty bread for dipping—try topping it with a drizzle of olive oil for an extra touch of luxury.
Tomato Basil Soup with Italian Herbs
On a chilly evening, nothing beats a bowl of cozy, homemade soup. This tomato basil version is packed with Italian herbs for a flavor that’s both comforting and vibrant. You’ll love how simple it is to whip up with just a few pantry staples.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 2 cups vegetable broth
– 1/4 cup fresh basil leaves, chopped
– 1 tsp dried oregano
– 1/2 tsp dried thyme
– 1/2 cup heavy cream
– Salt and black pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in 1 can crushed tomatoes and 2 cups vegetable broth, then bring the mixture to a boil over high heat.
5. Reduce heat to low, cover the pot, and simmer for 15 minutes to let the flavors meld together.
6. Stir in 1/4 cup chopped fresh basil, 1 tsp dried oregano, and 1/2 tsp dried thyme, then simmer uncovered for 5 more minutes.
7. Remove the pot from heat and use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if needed.
8. Return the soup to low heat and stir in 1/2 cup heavy cream until fully incorporated, heating for 2 minutes without boiling.
9. Season with salt and black pepper to taste, starting with 1/2 tsp salt and adjusting as desired.
10. Ladle the soup into bowls and serve immediately.
Enjoy the velvety texture that’s rich from the cream yet bright from the tomatoes and herbs. It pairs perfectly with a grilled cheese sandwich for a classic combo, or try topping it with extra fresh basil and a drizzle of olive oil for an elegant touch.
Cioppino Italian Seafood Stew
Craving something cozy and impressive? Cioppino is that perfect one-pot wonder—a hearty Italian seafood stew that’s surprisingly simple to pull off. You’ll love how the rich tomato broth lets the fresh seafood shine, making it ideal for a special dinner or a casual gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup dry white wine
– 2 cups fish or seafood stock
– 1 lb mussels, scrubbed and debearded
– 1 lb clams, scrubbed
– 1 lb large shrimp, peeled and deveined
– 1 lb firm white fish (like cod or halibut), cut into 1-inch chunks
– 1/4 cup fresh parsley, chopped
– Salt and pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds—be careful not to burn it.
4. Pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon to build flavor.
5. Simmer the wine until reduced by half, about 3 minutes.
6. Add 1 can crushed tomatoes and 2 cups fish stock, then bring to a gentle boil.
7. Reduce heat to low, cover, and let simmer for 15 minutes to allow the flavors to meld.
8. Season the broth with salt and pepper, tasting as you go—start with 1 tsp salt and 1/2 tsp pepper, adjusting if needed.
9. Add 1 lb mussels and 1 lb clams to the pot, cover, and cook until the shells open, about 5-7 minutes; discard any that remain closed.
10. Gently place 1 lb shrimp and 1 lb fish chunks into the stew, submerging them in the broth.
11. Cook, uncovered, until the shrimp turn pink and opaque and the fish flakes easily with a fork, about 4-5 minutes—avoid overcooking to keep the seafood tender.
12. Stir in 1/4 cup chopped fresh parsley just before serving for a fresh, vibrant finish.
Buttery, briny, and beautifully brothy, this cioppino boasts tender seafood in every spoonful. Serve it straight from the pot with crusty bread to soak up that rich tomato base, or ladle it over a bed of pasta for a heartier twist.
Broccoli Rabe and Sausage Soup
Zesty winter nights call for something hearty and comforting, and this Broccoli Rabe and Sausage Soup delivers just that. It’s packed with savory flavors and comes together in one pot, making cleanup a breeze. You’ll love how the bitter greens mellow out against the rich sausage.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil
– 1 lb Italian sausage, casings removed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 bunch broccoli rabe, tough stems trimmed and chopped
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 tsp red pepper flakes
– Salt and black pepper to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb Italian sausage, breaking it into small pieces with a wooden spoon, and cook until browned and no longer pink, 5–7 minutes.
3. Tip: Use a slotted spoon to transfer the cooked sausage to a plate, leaving the rendered fat in the pot for extra flavor.
4. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Stir in the minced garlic and cook until fragrant, 30 seconds to 1 minute, being careful not to let it burn.
6. Pour in 4 cups low-sodium chicken broth, scraping up any browned bits from the bottom of the pot with your spoon.
7. Bring the broth to a boil over high heat, then reduce to a simmer.
8. Add the chopped broccoli rabe and simmer until the greens are tender but still bright green, 5–7 minutes.
9. Tip: For less bitterness, blanch the broccoli rabe in boiling water for 2 minutes before adding it to the soup, then drain well.
10. Stir in the drained cannellini beans, cooked sausage, and 1 tsp red pepper flakes.
11. Simmer the soup for an additional 5 minutes to let the flavors meld, stirring occasionally.
12. Season with salt and black pepper to taste, starting with ½ tsp salt and adjusting as needed.
13. Tip: Let the soup rest off the heat for 5 minutes before serving to allow the flavors to deepen.
Mellow and satisfying, this soup boasts a brothy base with tender greens and hearty beans. The spicy kick from the red pepper flakes balances the savory sausage perfectly. Serve it with crusty bread for dipping, or top with grated Parmesan for an extra layer of richness.
Italian Chickpea Soup
Just imagine coming home to a warm, comforting bowl of Italian chickpea soup on a chilly evening. You’ll love how simple it is to make this hearty, flavorful dish. It’s packed with wholesome ingredients that come together in one pot for minimal cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 4 cups vegetable broth
– 2 (15 oz) cans chickpeas, drained and rinsed
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups fresh spinach
– 1/4 cup grated Parmesan cheese
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Stir in 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes until slightly softened.
5. Pour in 4 cups vegetable broth, scraping any browned bits from the bottom of the pot.
6. Add 2 cans drained chickpeas, 1 can diced tomatoes, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
8. Stir in 2 cups fresh spinach and cook for 2 minutes until wilted.
9. Remove the pot from heat and stir in 1/4 cup grated Parmesan cheese until melted.
10. Ladle the soup into bowls and serve immediately.
You’ll notice the chickpeas become wonderfully tender while the vegetables maintain a pleasant bite. The broth develops a rich, savory depth from the Parmesan, making each spoonful incredibly satisfying. Try topping it with extra cheese and a drizzle of olive oil for an extra touch of indulgence.
Escarole and Bean Soup
Zipping up your coat against the winter chill? This hearty escarole and bean soup is like a warm hug from the inside. It’s simple, comforting, and packed with flavor you’ll love coming home to.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 8 cups low-sodium chicken broth
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 head escarole, chopped
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes
– Salt and black pepper
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 3 minced garlic cloves and cook for 1 minute, stirring constantly to prevent burning.
4. Stir in 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes until slightly softened.
5. Pour in 8 cups low-sodium chicken broth and bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 20 minutes to develop the broth’s flavor.
7. Add 1 can drained and rinsed cannellini beans, 1 tsp dried oregano, and 1/2 tsp red pepper flakes, stirring to combine.
8. Simmer uncovered for 10 minutes to allow the beans to heat through.
9. Stir in 1 chopped head of escarole and cook for 5 minutes until wilted but still bright green.
10. Season with salt and black pepper, starting with 1 tsp salt and 1/2 tsp pepper, then adjust if needed after tasting.
Gently simmering the broth deepens the savory base, while wilting the escarole at the end keeps its texture pleasantly tender with a slight bite. The creamy beans balance the slight bitterness of the greens perfectly. For a creative twist, top each bowl with a drizzle of olive oil and a sprinkle of grated Parmesan, or serve it alongside crusty bread for dipping.
Pappa al Pomodoro Tomato Bread Soup
Craving something cozy that transforms simple pantry staples into magic? You’re in for a treat with this rustic Italian classic. It’s the ultimate comfort food that feels like a warm hug in a bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1/4 cup extra virgin olive oil
– 4 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 2 cups vegetable broth
– 4 cups stale rustic bread, torn into 1-inch pieces
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 10 fresh basil leaves, torn
Instructions
1. Heat 1/4 cup extra virgin olive oil in a large pot over medium heat for 1 minute.
2. Add 4 cloves minced garlic and cook for 1 minute, stirring constantly until fragrant.
3. Pour in 1 (28-ounce) can crushed tomatoes and stir to combine with the garlic.
4. Add 2 cups vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot.
5. Bring the mixture to a simmer over medium-high heat, which should take about 3-4 minutes.
6. Reduce the heat to low and let the soup simmer uncovered for 15 minutes to allow the flavors to meld.
7. Add 4 cups torn stale bread pieces to the pot, submerging them fully in the liquid.
8. Let the soup cook on low for 10 minutes, stirring occasionally, until the bread breaks down and thickens the soup.
9. Remove the pot from the heat and stir in 10 torn fresh basil leaves.
10. Let the soup rest for 5 minutes off the heat before serving to allow it to thicken further.
Dive into a bowl of this rich, velvety soup where the bread creates a wonderfully thick, almost porridge-like texture. The sweet tomatoes and fragrant basil shine through in every spoonful. For a creative twist, top it with a drizzle of your best olive oil and a sprinkle of grated Parmesan cheese right before serving.
Vegetable Orzo Soup with Parmesan
Nothing beats a cozy bowl of soup on a chilly day. You’ll love this vegetable orzo soup with Parmesan—it’s hearty, comforting, and packed with flavor. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 6 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup orzo pasta
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup frozen peas
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot.
3. Sauté the vegetables for 5–7 minutes, stirring occasionally, until they soften and the onion becomes translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in 6 cups vegetable broth and 1 can diced tomatoes with their juices.
6. Bring the mixture to a boil over high heat.
7. Reduce the heat to medium-low and simmer for 10 minutes to let the flavors meld.
8. Add 1 cup orzo pasta, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to the pot.
9. Cook for 8–10 minutes, stirring occasionally, until the orzo is al dente.
10. Stir in 1 cup frozen peas and cook for 2 more minutes until heated through.
11. Remove the pot from the heat and stir in 1/2 cup grated Parmesan cheese until melted.
12. Garnish the soup with 2 tbsp chopped fresh parsley.
Zesty Parmesan melts into the broth, creating a creamy texture without any cream. Serve it with extra cheese on top and crusty bread for dipping—it’s a simple, satisfying meal that everyone will enjoy.
Spicy Italian Sausage and Tortellini Soup
Unbelievably cozy and packed with flavor, this Spicy Italian Sausage and Tortellini Soup is the ultimate comfort food for chilly nights. You’ll love how the spicy sausage and cheesy tortellini come together in a rich tomato broth. It’s a one-pot wonder that’s ready in under an hour, making it perfect for busy weeknights.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb spicy Italian sausage, casings removed
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 6 cups chicken broth
– 1 (28 oz) can crushed tomatoes
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp red pepper flakes
– 9 oz refrigerated cheese tortellini
– 2 cups fresh spinach
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
2. Add 1 lb spicy Italian sausage, breaking it into small pieces with a wooden spoon, and cook for 5-7 minutes until browned and no longer pink.
3. Remove the cooked sausage from the pot with a slotted spoon and set it aside on a plate, leaving the drippings in the pot.
4. Add 1 diced yellow onion, 3 minced garlic cloves, 2 sliced carrots, and 2 sliced celery stalks to the pot, and sauté for 5 minutes until the vegetables soften.
5. Pour in 6 cups chicken broth and 1 can crushed tomatoes, stirring to combine.
6. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp red pepper flakes, and the cooked sausage back to the pot, bringing the mixture to a boil.
7. Reduce the heat to medium-low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld.
8. Add 9 oz refrigerated cheese tortellini to the soup and cook for 5-7 minutes until the tortellini are tender and float to the surface.
9. Stir in 2 cups fresh spinach and cook for 1-2 minutes until wilted.
10. Remove the pot from the heat and stir in 1/2 cup grated Parmesan cheese until melted.
11. Season the soup with salt and black pepper to taste, adjusting as needed.
Hearty and satisfying, this soup boasts a velvety broth with tender tortellini and a spicy kick from the sausage. Serve it with crusty bread for dipping, or top it with extra Parmesan and a sprinkle of fresh herbs for a restaurant-quality touch at home.
Cannellini Bean and Spinach Soup
Perfect for a chilly evening, this cozy cannellini bean and spinach soup comes together quickly with pantry staples. You’ll love how creamy it gets without any dairy—just blend some of the beans! It’s a comforting, healthy meal that feels like a warm hug in a bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 (15-oz) cans cannellini beans, rinsed and drained
– 4 cups vegetable broth
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups fresh spinach
– 1 tbsp lemon juice
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 4 cups vegetable broth and add 2 cans of rinsed cannellini beans, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
6. Use an immersion blender to partially blend the soup right in the pot until it thickens slightly, leaving some beans whole for texture.
7. Stir in 4 cups fresh spinach and cook for 2-3 minutes until wilted.
8. Remove from heat and stir in 1 tbsp lemon juice.
9. Ladle the soup into bowls and serve immediately.
Now you’ve got a velvety, hearty soup with pops of creamy beans and tender spinach. The lemon brightens it up beautifully—try topping it with a drizzle of olive oil or crusty bread for dipping.
Italian Chicken Noodle Soup with Rosemary
Dinner tonight? Let’s make a cozy Italian twist on classic chicken noodle soup. You’ll love the warm, herby aroma of rosemary filling your kitchen—it’s the perfect comfort food for a chilly evening.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 3 medium carrots, peeled and sliced into 1/4-inch rounds
– 3 celery stalks, sliced into 1/4-inch pieces
– 4 cloves garlic, minced
– 8 cups low-sodium chicken broth
– 2 sprigs fresh rosemary
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/2 tsp salt
– 8 oz egg noodles
– 1/4 cup fresh parsley, chopped
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces and cook for 5–7 minutes, stirring occasionally, until browned on all sides. Tip: Don’t overcrowd the pot to ensure even browning.
3. Transfer the chicken to a plate and set aside.
4. In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5 minutes, stirring frequently, until the vegetables soften.
5. Add 4 cloves minced garlic and cook for 1 minute, until fragrant.
6. Pour in 8 cups chicken broth, scraping the bottom of the pot to release any browned bits for extra flavor.
7. Add 2 rosemary sprigs, 1 tsp oregano, 1/2 tsp pepper, and 1/2 tsp salt. Bring to a boil over high heat.
8. Reduce heat to medium-low, cover, and simmer for 20 minutes to let the flavors meld.
9. Return the chicken to the pot and add 8 oz egg noodles. Simmer uncovered for 10 minutes, stirring occasionally, until the noodles are tender. Tip: Check noodle doneness by tasting one—it should be al dente, not mushy.
10. Remove the pot from heat and discard the rosemary sprigs. Stir in 1/4 cup chopped parsley. Tip: For a richer broth, let the soup sit for 5 minutes before serving to allow the herbs to infuse.
11. Ladle the soup into bowls and serve hot.
Enjoy the tender chicken and hearty noodles swimming in a savory, rosemary-kissed broth. Each spoonful is packed with veggie crunch and herbal warmth—try topping it with a sprinkle of grated Parmesan for an extra Italian flair.
Summary
Mmm, these 18 hearty Italian soups are the ultimate comfort food! From classic minestrone to rich tortellini en brodo, there’s a cozy bowl for every craving. We hope you find a new family favorite. Try a recipe, leave a comment with your top pick, and share this roundup on Pinterest to spread the warmth. Happy cooking!
