15+ Italian Soup Recipes to Warm Your Heart and Home

15+ Italian Soup Recipes to Warm Your Heart and Home

ByCook Maniac Team Reading Time: 13 minutes

Italian soup recipes are a wonderful way to enjoy hearty and delicious meals. These soups are not only comforting but also filled with rich flavors that come from fresh ingredients and traditional cooking methods. You will find that there are many varieties to explore, from classic minestrone to flavorful ribollita.

A bubbling pot of Italian soup surrounded by fresh vegetables and herbs

Whether you are looking for something light and refreshing or a robust dish to warm you up, Italian soups offer something for everyone. They are perfect for sharing with family and friends or enjoying on a cozy night in. Dive into the world of Italian soups and discover new favorites today!

1) Minestrone

A steaming pot of minestrone soup simmers on a stovetop, surrounded by fresh vegetables, herbs, and a ladle resting on the side

Minestrone is a hearty Italian soup filled with vegetables, beans, and pasta. It’s easy to make and can change based on the season. You can use whatever vegetables you have on hand.

Start by warming some olive oil and adding onions, carrots, and celery. Cook until they’re soft. Then, add garlic and any seasonal vegetables you like.

Next, pour in vegetable broth, diced tomatoes, and your favorite beans. Bring it all to a boil, then add small pasta. Simmer until everything is cooked through. Season with salt, pepper, and fresh herbs.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 can beans (like kidney or cannellini)
  • 1 cup small pasta
  • Salt and pepper to taste
  • Fresh herbs (like basil or parsley)

Cooking Instructions

  1. Heat olive oil in a large pot.
  2. Add onion, carrots, and celery. Cook until soft.
  3. Stir in garlic and seasonal vegetables.
  4. Pour in vegetable broth and diced tomatoes.
  5. Add beans and bring to a boil.
  6. Stir in the pasta and simmer until cooked.
  7. Season with salt, pepper, and herbs before serving.

2) Pasta e Fagioli

A simmering pot of Pasta e Fagioli soup surrounded by fresh ingredients and a rustic wooden spoon

Pasta e Fagioli is a comforting Italian soup made with pasta and beans. It’s hearty and perfect for cold days. This dish is easy to make and packed with flavor.

You’ll find various ways to prepare it, but the main ingredients are simple. Commonly, people use small pasta and cannellini beans for a creamy texture. Fresh herbs like parsley and basil add great taste.

You can customize this soup by adding vegetables or meats if you like. It’s versatile and satisfying. Enjoy it with some crusty bread for a full meal.

Ingredients

  • 1 cup small pasta (like ditalini)
  • 1 can (15 oz) cannellini beans, drained
  • 4 cups vegetable or chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley for garnish

Cooking Instructions

  1. In a large pot, sauté onion, garlic, carrot, and celery until soft.
  2. Add broth, beans, and oregano. Bring to a boil.
  3. Stir in pasta and cook until tender, about 8-10 minutes.
  4. Season with salt and pepper. Serve hot, garnished with parsley.

3) Ribollita

A rustic kitchen with a bubbling pot of Ribollita soup surrounded by fresh vegetables, beans, and crusty bread

Ribollita is a hearty Tuscan soup. It features vegetables like kale, carrots, and beans. This dish is perfect for a cold day.

To make ribollita, you start with a base of sofrito. This includes onion, garlic, and carrot. Add your greens and beans for flavor and nutrition.

Ribollita means “reboiled” in Italian. Traditionally, you use leftover bread in the recipe. This makes it filling and helps reduce waste.

After simmering, the soup thickens. Serve it warm, drizzled with olive oil for added taste.

Ingredients

  • 1 onion
  • 2 garlic cloves
  • 2 carrots
  • 1 bunch of kale
  • 1 can of cannellini beans
  • 4 cups of vegetable broth
  • 2 cups of diced stale bread
  • Olive oil, salt, and pepper

Cooking Instructions

  1. Chop the onion, garlic, and carrots.
  2. Sauté them in a pot until soft.
  3. Add chopped kale and cook for a few minutes.
  4. Stir in the beans and vegetable broth.
  5. Simmer for 20 minutes.
  6. Add the bread and mix well.
  7. Cook for another 10 minutes.
  8. Serve warm with olive oil.

4) Zuppa Toscana

A rustic kitchen with a bubbling pot of Zuppa Toscana soup, surrounded by fresh ingredients like kale, sausage, and potatoes

Zuppa Toscana is a warm and hearty Italian soup. It’s perfect for a chilly day. This soup combines potatoes, sausage, and kale for a delicious blend of flavors.

To start, you will need Italian sausage for a little spice. The potatoes add creaminess, while kale brings a fresh crunch. The broth is typically rich and savory.

This soup is great for sharing with family or friends. It also cooks in one pot, making cleanup easier.

Ingredients

  • 1 pound (450 g) Italian sausage
  • 4 medium potatoes, diced
  • 1 onion, chopped
  • 3 cups (720 ml) chicken broth
  • 2 cups (480 ml) water
  • 2 cups (60 g) kale, chopped
  • 1 cup (240 ml) heavy cream
  • Salt and pepper to taste

Cooking Instructions

  1. In a large pot, cook the sausage over medium heat until browned.
  2. Add onions and potatoes; cook until the onions are soft.
  3. Pour in chicken broth and water; bring to a boil.
  4. Add kale and simmer until tender.
  5. Stir in heavy cream; season with salt and pepper. Serve hot.

5) Stracciatella

A steaming pot of Stracciatella soup surrounded by fresh ingredients and a rustic ladle

Stracciatella is a simple and comforting Italian soup. It combines broth with beaten eggs and grated cheese. You’ll enjoy its light and delicious flavors.

To start, heat some broth in a pot. While it warms, whisk together eggs and cheese in a bowl. Once the broth is hot, slowly pour in the egg mixture while stirring. This helps create thin ribbons of egg in the soup.

You can add some fresh herbs for extra flavor. Parsley or spinach works great. Serve your stracciatella warm, and enjoy a taste of Italy!

Ingredients

  • 4 cups chicken or vegetable broth
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley or spinach (optional)

Cooking Instructions

  1. Heat the broth in a pot over medium heat.
  2. In a bowl, whisk together the eggs and Parmesan cheese.
  3. Once the broth is hot, slowly pour in the egg mixture while stirring.
  4. Add salt, pepper, and herbs if desired.
  5. Serve hot.

6) Acquacotta

A rustic kitchen table holds a steaming bowl of Acquacotta soup, surrounded by fresh vegetables, herbs, and a loaf of crusty bread

Acquacotta is a traditional Italian soup from Tuscany. Its name means “cooked water.” This dish is simple but packed with flavor.

To make Acquacotta, you can use various vegetables. Common ingredients include tomatoes, onions, and greens. You may also add bread for a heartier meal.

Acquacotta is often topped with a poached egg. This adds richness and makes the soup more filling.

Enjoy this comforting soup on a chilly day. It’s a great way to warm up and enjoy rustic Italian flavors.

Ingredients

  • 2 cups of water
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 1 cup of greens (like kale or spinach)
  • 2 slices of bread
  • 1 egg (optional)
  • Olive oil
  • Salt and pepper to taste

Cooking Instructions

  1. Heat olive oil in a pot over medium heat.
  2. Add chopped onions and cook until soft.
  3. Add diced tomatoes and cook for a few minutes.
  4. Pour in the water and bring to a boil.
  5. Add the greens and cook until tender.
  6. Season with salt and pepper.
  7. Serve in bowls with a slice of bread on top.
  8. Top with a poached egg if desired.

7) Garmugia

A pot simmering with colorful vegetables and herbs, steam rising, surrounded by fresh ingredients like tomatoes, carrots, and beans

Garmugia is a traditional Tuscan spring soup that brings together fresh, seasonal ingredients. It’s a delightful way to celebrate the arrival of spring with its vibrant flavors. This soup typically includes vegetables like artichokes, asparagus, fava beans, and peas.

You can enjoy Garmugia with a drizzle of extra virgin olive oil and a side of toasted bread. This dish shines when the ingredients are at their peak, making it a special treat in March and April.

Ingredients

  • 2 cups fresh shelled peas (or frozen)
  • 2 cups fresh shelled fava beans (or frozen)
  • 2 spring onions, minced
  • 50 g (1 ¾ oz) pancetta
  • 150 g (5 ¼ oz) ground beef
  • 120 g artichokes, chopped
  • 120 g asparagus, chopped
  • Extra virgin olive oil

Cooking Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add pancetta and ground beef, cooking until browned.
  3. Stir in spring onions, artichokes, and asparagus.
  4. After a few minutes, add fava beans and peas.
  5. Pour in enough water to cover the ingredients and simmer for 15-20 minutes.

8) Brodetto

A steaming pot of brodetto soup surrounded by fresh seafood, tomatoes, herbs, and a loaf of crusty bread on a rustic wooden table

Brodetto is a traditional Italian fish stew, perfect for seafood lovers. Originating from the Adriatic coast, it features a rich tomato broth. You can use a variety of fish and shellfish to create a flavorful dish.

The stew is often served with crusty bread to soak up the delicious broth. It’s a comforting meal, especially on chilly days. You might even add special ingredients like lobster for occasions.

Ingredients

  • 1 lb (450 g) mixed fish (such as cod, grouper)
  • 1 lb (450 g) shrimp, peeled
  • 1 cup (240 ml) clam juice or fish stock
  • 1 can (14 oz) (400 g) diced tomatoes
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup (120 ml) white wine
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Cooking Instructions

  1. Heat olive oil in a large pot over medium heat (350°F/175°C).
  2. Add onion and garlic; sauté until soft.
  3. Stir in the diced tomatoes and white wine.
  4. Pour in the clam juice and bring to a simmer.
  5. Add the fish and shrimp; cook for about 10 minutes.
  6. Season with salt and pepper.
  7. Garnish with parsley before serving.

9) Cacciucco

A steaming pot of Cacciucco soup surrounded by fresh seafood and aromatic herbs on a rustic kitchen counter

Cacciucco is a flavorful fish stew from the coastal region of Tuscany. It combines various types of fish and shellfish, making it a rich and satisfying dish. The stew is often served with crusty bread.

To start, choose fresh seafood like shrimp, mussels, and fish. The combination of flavors from the ocean works together beautifully. Cook the seafood in a tomato-based broth with garlic and herbs.

This hearty dish warms you up and brings a taste of Italy to your home. Enjoy serving it with toasted bread to soak up the delicious broth.

Ingredients

  • 1 pound (450g) shrimp
  • 1 pound (450g) mussels
  • 1 pound (450g) fish fillets (like cod or snapper)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 28 ounces (800g) canned tomatoes
  • 1 cup (240ml) fish stock
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • Fresh parsley for garnish
  • Salt and pepper to taste
  • Crusty bread for serving

Cooking Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic; sauté until soft.
  3. Stir in canned tomatoes and fish stock. Season with salt, pepper, and red pepper flakes.
  4. Bring to a simmer, then add mussels and cook until they open.
  5. Add shrimp and fish fillets, cooking until everything is tender.
  6. Serve hot, garnished with fresh parsley and crusty bread.

10) Fagiolata

A rustic kitchen table with a steaming bowl of fagiolata soup, surrounded by fresh vegetables, herbs, and a loaf of crusty bread

Fagiolata is a hearty Italian bean soup that’s perfect for chilly days. It’s filled with delicious flavors and is very easy to make. This dish usually features white beans and fresh vegetables.

To prepare Fagiolata, you start with sautéing onions, garlic, and carrots. Add in the beans and some broth to create a rich base. You can also include some greens, like kale or spinach, for added nutrition.

Season the soup with herbs like rosemary and thyme. Simmer everything until the flavors meld together. Serve it hot with a drizzle of olive oil on top.

Ingredients

  • 1 cup of white beans
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, sliced
  • 4 cups of vegetable broth
  • 2 cups of chopped kale or spinach
  • 1 teaspoon of rosemary
  • 1 teaspoon of thyme
  • Olive oil

Cooking Instructions

  1. Sauté onions and garlic in a large pot.
  2. Add carrots and cook for a few minutes.
  3. Stir in white beans and vegetable broth.
  4. Add rosemary and thyme.
  5. Bring to a boil, then simmer for 20 minutes.
  6. Mix in kale or spinach and simmer for another 5 minutes.
  7. Serve hot with olive oil on top.

11) Sgombro in Brodetto

A pot of Italian brodetto soup with chunks of sgombro fish, surrounded by fresh herbs and vegetables

Sgombro in Brodetto is a delicious Italian mackerel soup. This dish is popular in coastal regions of Italy. It is known for its savory flavors and hearty ingredients.

To make this soup, you’ll use fresh mackerel, tomatoes, and a mix of herbs. The broth is rich and comforting, perfect for a chilly day. You can serve it with crusty bread for a complete meal.

Ingredients

  • 2 fresh mackerel, cleaned
  • 2 cups diced tomatoes (fresh or canned)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup fish stock or water
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped

Cooking Instructions

  1. Heat olive oil in a pot over medium heat.
  2. Add onion and garlic. Cook until soft.
  3. Stir in the diced tomatoes and cook for a few minutes.
  4. Add fish stock, salt, and pepper. Bring to a simmer.
  5. Place mackerel in the pot and cook for about 10 minutes.
  6. Garnish with fresh parsley before serving.

12) Lenticchie e Cotiche

A rustic kitchen table set with ingredients for Lenticchie e Cotiche soup: lentils, pork rind, vegetables, and broth in a pot

Lenticchie e Cotiche is a hearty Italian soup made with lentils and pork skin. It’s warm, filling, and perfect for cold days. This dish comes from the traditional cooking of Italy.

To make this soup, you start by cooking the lentils until they’re tender. The pork skin adds a rich flavor to the dish. You can find variations depending on the region in Italy.

Enjoy this soup with crusty bread for a satisfying meal. It’s perfect for family gatherings or a cozy dinner at home.

Ingredients

  • 1 cup lentils
  • 1 piece of pork skin (about 200 grams)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 garlic cloves, minced
  • 1 can of diced tomatoes (14 ounces)
  • 4 cups water or broth
  • Salt and pepper to taste
  • Olive oil

Cooking Instructions

  1. Rinse the lentils in cold water.
  2. In a pot, heat olive oil and sauté onion, carrot, and garlic until soft.
  3. Add the pork skin and cook for a few minutes.
  4. Stir in the lentils and diced tomatoes.
  5. Pour in the water or broth and bring to a boil.
  6. Reduce heat and simmer for about 30-40 minutes, or until the lentils are tender.
  7. Season with salt and pepper before serving.

13) Zuppa di Ceci

A rustic kitchen with a simmering pot of Zuppa di Ceci surrounded by fresh ingredients like chickpeas, tomatoes, and herbs

Zuppa di Ceci is a comforting Italian chickpea soup. It is simple to make and packed with flavor. You’ll enjoy the taste of garlic, herbs, and rich broth.

Start by sautéing garlic and onions in olive oil. Add soaked chickpeas, tomatoes, and vegetable broth. Let it simmer until the chickpeas are tender.

You can enhance the soup with fresh herbs like rosemary or parsley. Serve it hot with crusty bread on the side for a satisfying meal.

Ingredients

  • 2 cups chickpeas (soaked overnight)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs (optional)

Cooking Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions and sauté until soft.
  3. Stir in garlic and cook for 1 minute.
  4. Add chickpeas, broth, and tomatoes.
  5. Bring to a boil, then reduce heat and simmer for 45 minutes.
  6. Season with salt, pepper, and herbs before serving.

14) Pancotto

A rustic kitchen with fresh vegetables, a pot simmering on the stove, and a chef's knife on a wooden cutting board

Pancotto is a rustic Italian soup made with stale bread and leftover vegetables. This dish is popular in central Italy, especially in Tuscany.

To make Pancotto, you start by sautéing onions, garlic, and any vegetables you have. You can use kale, tomatoes, or carrots. Next, you add broth to the pot.

Tear the stale bread into pieces and add it to the soup. The bread soaks up the flavors and thickens the soup. You can finish with a drizzle of olive oil and some grated cheese.

Ingredients

  • Stale bread (about 4 cups)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups of mixed vegetables (kale, tomatoes, carrots)
  • 4 cups vegetable or chicken broth
  • Olive oil
  • Grated cheese (optional)

Cooking Instructions

  1. Sauté onions and garlic in a pot until soft.
  2. Add mixed vegetables and cook for a few minutes.
  3. Pour in the broth and bring to a simmer.
  4. Add torn pieces of stale bread.
  5. Let it cook for 10-15 minutes until thickened.
  6. Serve with olive oil and grated cheese if desired.

15) Farinata di Cavolo Nero

A rustic kitchen with a bubbling pot of Cavolo Nero soup, surrounded by fresh vegetables and herbs

Farinata di Cavolo Nero is a delicious Tuscan soup featuring kale and polenta. This comforting dish is perfect for a cold day. Its rich flavors will warm you up and fill you up.

To make this soup, you’ll need Tuscan kale, or cavolo nero, which adds a unique taste. The dish is both hearty and nutritious, thanks to the beans and polenta.

You can easily prepare it in a single pot. Just sauté the vegetables, mix in the beans, and add the creamy polenta for a smooth texture.

Ingredients

  • 1 kg Tuscan kale
  • 200 g dried cannellini beans
  • 200 g polenta
  • 1 large carrot
  • 3 mid-sized red onions
  • 4 cloves garlic
  • Olive oil
  • Salt and pepper

Cooking Instructions

  1. Soak the beans overnight.
  2. Cook the beans until tender.
  3. Sauté chopped onion, carrot, and garlic in olive oil.
  4. Add kale and cook until wilted.
  5. Stir in the cooked beans and polenta.
  6. Cook until the polenta is creamy.
  7. Season with salt and pepper.
  8. Serve warm.

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