18 Delicious Italian Soup Recipes Amazing

Brimming with warmth and flavor, Italian soups are the ultimate comfort food, perfect for cozy nights in or impressing guests with minimal fuss. From hearty minestrone to silky stracciatella, our roundup of 18 Delicious Italian Soup Recipes promises to transport your taste buds straight to the heart of Italy. Ready to ladle up some love? Let’s dive into these spoonfuls of happiness!

Minestrone Soup

Delightfully hearty and brimming with garden-fresh vegetables, Minestrone Soup is a timeless Italian classic that warms the soul with every spoonful. This version, enriched with a savory broth and tender pasta, is a celebration of simplicity and depth of flavor.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for their sweetness)
• 2 carrots, peeled and diced (for a pop of color and sweetness)
• 2 celery stalks, diced (adds a lovely crunch)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 can (14.5 oz) diced tomatoes (I prefer San Marzano for their rich flavor)
• 4 cups vegetable broth (homemade if you have it)
• 1 cup small pasta like ditalini (cooked al dente for the perfect bite)
• 1 can (15 oz) cannellini beans, drained and rinsed (for creaminess)
• 2 cups fresh spinach (adds a vibrant green and slight bitterness)
• Salt and freshly ground black pepper (to season layers of flavor)
• 1/2 cup freshly grated Parmesan cheese (for serving, because cheese makes everything better)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Pour in the diced tomatoes and their juices, scraping any browned bits from the bottom of the pot for extra flavor.
5. Add the vegetable broth and bring the mixture to a boil, then reduce heat to simmer for 15 minutes to meld the flavors.
6. Stir in the pasta and beans, cooking until the pasta is al dente, about 8 minutes.
7. Fold in the spinach until just wilted, about 1 minute, to retain its bright color and nutrients.
8. Season with salt and pepper to taste, remembering the Parmesan will add saltiness.
9. Ladle the soup into bowls and sprinkle with Parmesan cheese before serving.

Zesty with a robust tomato base, this Minestrone Soup boasts a satisfying texture from the al dente pasta and creamy beans. Serve it with a crusty baguette for dipping, or top with a drizzle of olive oil and a sprinkle of red pepper flakes for an extra kick.

Ribollita

Savored across the rolling hills of Tuscany, Ribollita is a hearty, rustic soup that transforms humble ingredients into a dish of profound depth and comfort. This traditional Italian stew, with its rich tapestry of flavors, is a testament to the beauty of simplicity and the art of slow cooking.

Ingredients

• 2 cups of canned cannellini beans, drained and rinsed (I love the creamy texture they add)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (the sweetness is key)
• 2 carrots, diced (for a touch of earthiness)
• 2 celery stalks, diced (adds a lovely crunch)
• 3 garlic cloves, minced (because garlic is life)
• 1 bunch of kale, stems removed and leaves torn (for that vibrant green)
• 1/2 loaf of day-old rustic bread, torn into pieces (stale bread works wonders here)
• 4 cups of vegetable broth (homemade is best, but store-bought works in a pinch)
• 1 tsp salt (to layer the flavors)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the onion, carrots, and celery, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the garlic and cook for another minute, until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Add the kale and cook until wilted, about 3 minutes. Tip: Massaging the kale beforehand can soften its texture.
5. Pour in the vegetable broth and bring the mixture to a gentle boil.
6. Reduce the heat to low, add the cannellini beans, and simmer for 15 minutes to meld the flavors.
7. Stir in the torn bread pieces and continue to simmer for another 10 minutes, until the soup thickens. Tip: The bread should break down slightly, thickening the soup naturally.
8. Season with salt and black pepper, adjusting to your liking.

Kaleidoscopic in its layers, this Ribollita boasts a velvety texture with bursts of bean and vegetable goodness. Serve it with a drizzle of your best olive oil and a sprinkle of red pepper flakes for a touch of heat, or alongside a crisp, green salad for a complete meal.

Pasta e Fagioli

Masterfully blending the rustic charm of Italian cuisine with the comforting warmth of a home-cooked meal, Pasta e Fagioli stands as a testament to the beauty of simplicity. This hearty soup, with its tender pasta and creamy beans, is a symphony of flavors that sings of tradition and nourishment.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely diced (I find yellow onions offer the perfect balance of sweetness and sharpness)
• 2 cloves garlic, minced (freshly minced garlic elevates the dish immensely)
• 1 carrot, finely diced (for a subtle sweetness and crunch)
• 1 celery stalk, finely diced (adds a refreshing earthiness)
• 1 can (15 oz) cannellini beans, drained and rinsed (I love the creaminess they bring)
• 1 can (14.5 oz) diced tomatoes (with their juices for a bright acidity)
• 4 cups chicken or vegetable broth (homemade broth is my preference for depth of flavor)
• 1 cup ditalini pasta (or any small pasta, but ditalini holds its shape beautifully)
• Salt and freshly ground black pepper (to layer the flavors)
• 1 sprig rosemary (for an aromatic touch)
• Grated Parmesan cheese (for serving, because everything is better with cheese)

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the diced onion, carrot, and celery, cooking until softened, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
4. Add the cannellini beans and diced tomatoes with their juices, stirring to combine.
5. Pour in the chicken or vegetable broth, then add the rosemary sprig. Bring to a boil, then reduce heat to a simmer for 10 minutes to meld the flavors.
6. Increase the heat to medium-high, add the ditalini pasta, and cook according to package instructions, usually about 8 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
7. Season with salt and freshly ground black pepper to taste. Tip: Taste as you go to adjust seasoning perfectly.
8. Remove the rosemary sprig before serving. Tip: For an extra touch of elegance, garnish with a fresh rosemary leaf.
9. Serve hot, sprinkled with grated Parmesan cheese.

With its velvety broth and al dente pasta, Pasta e Fagioli is a dish that comforts and satisfies in equal measure. Consider serving it with a crusty loaf of bread to soak up every last drop of its flavorful broth, or a simple side salad for a touch of freshness.

Zuppa Toscana

Momentarily transport yourself to the rolling hills of Tuscany with this hearty Zuppa Toscana, a creamy, savory soup that marries the rustic flavors of Italian sausage, kale, and potatoes in a rich broth.

Ingredients

• 1 lb Italian sausage (I love using spicy for an extra kick)
• 4 slices bacon, chopped (thick-cut adds a wonderful texture)
• 1 large onion, diced (yellow onions are my go-to for their sweetness)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 4 cups chicken broth (homemade broth elevates the flavor)
• 3 cups water
• 4 medium potatoes, cubed (I prefer Yukon Gold for their buttery texture)
• 2 cups kale, chopped (remove the stems for a more tender bite)
• 1 cup heavy cream (room temperature blends more smoothly)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt and pepper to taste

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 6 minutes. Tip: Don’t drain the fat; it adds flavor.
3. Add the diced onion to the pot and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for 1 minute more.
4. Pour in the chicken broth and water, then add the cubed potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes. Tip: A fork should easily pierce the potatoes.
5. Stir in the chopped kale and cook until wilted, about 2 minutes.
6. Lower the heat and add the heavy cream and red pepper flakes. Stir gently to combine. Tip: Avoid boiling after adding cream to prevent curdling.
7. Season with salt and pepper to taste, then let the soup simmer for 5 minutes to meld the flavors.
8. Serve hot, garnished with the reserved crispy bacon.

Silky with a slight crunch from the kale and bacon, this Zuppa Toscana offers a comforting blend of flavors that’s perfect with a slice of crusty bread for dipping. For a festive touch, serve in hollowed-out bread bowls at your next gathering.

Stracciatella Soup

Few dishes embody the simplicity and elegance of Italian cuisine quite like Stracciatella Soup, a delicate yet flavorful broth enriched with silky strands of egg and Parmesan. Perfect for a light lunch or as a starter to a more elaborate meal, this soup promises comfort in every spoonful.

Ingredients

• 4 cups chicken broth (homemade elevates the dish, but a high-quality store-bought works in a pinch)
• 2 large eggs (I find room temperature eggs blend more smoothly)
• 1/4 cup grated Parmesan cheese (the fresher, the better—it melts beautifully)
• 1 tbsp fresh parsley, finely chopped (for a burst of color and freshness)
• Salt and freshly ground black pepper (to season, but remember the Parmesan adds saltiness)

Instructions

1. In a medium saucepan, bring the chicken broth to a gentle boil over medium-high heat, then reduce to a simmer.
2. In a small bowl, whisk together the eggs and Parmesan cheese until well combined.
3. Slowly drizzle the egg mixture into the simmering broth, stirring constantly with a fork to create thin strands.
4. Cook for 2-3 minutes, or until the egg strands are set but still tender.
5. Stir in the chopped parsley, and season with salt and pepper to taste.
6. Remove from heat and serve immediately, ensuring each bowl gets an even distribution of egg strands.

Now, the soup should present a harmonious blend of textures—the broth clear and comforting, the egg strands tender, and the Parmesan adding a subtle depth. For an extra touch, serve with a drizzle of your best olive oil and a sprinkle of additional Parmesan on top.

Italian Wedding Soup

Perfectly blending the hearty comfort of Italian cuisine with the delicate balance of flavors, Italian Wedding Soup is a timeless dish that marries tender meatballs, vibrant greens, and savory broth in a symphony of taste. This recipe elevates the classic with a few refined touches, ensuring each spoonful is as nourishing as it is delightful.

Ingredients

• 1 lb ground chicken (for lighter meatballs, though beef works wonderfully too)
• 1/2 cup breadcrumbs (I love using panko for that extra crunch)
• 1/4 cup grated Parmesan cheese (the real deal, please—none of the pre-shredded stuff)
• 1 large egg (room temperature eggs blend more smoothly into the mix)
• 2 cloves garlic, minced (because garlic is life)
• 6 cups chicken broth (homemade if you have it, but a good quality store-bought works in a pinch)
• 1 cup small pasta like acini di pepe (they’re like little pearls that hold the broth beautifully)
• 2 cups fresh spinach (torn into bite-sized pieces for easier eating)
• Salt and freshly ground black pepper (to season at every layer)
• Extra virgin olive oil (my go-to for sautéing—it adds a fruity depth)

Instructions

1. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, and minced garlic. Mix gently with your hands until just combined—overmixing makes tough meatballs.
2. Form the mixture into 1-inch meatballs, placing them on a parchment-lined tray. This recipe makes about 20 meatballs, perfect for sharing.
3. Heat a drizzle of extra virgin olive oil in a large pot over medium heat. Add the meatballs in batches, browning them on all sides, about 2 minutes per batch. Don’t crowd the pot—this ensures a nice sear.
4. Once all meatballs are browned, return them to the pot and add the chicken broth. Bring to a gentle simmer, then reduce heat to low and let it bubble softly for 10 minutes.
5. Add the pasta to the pot and cook according to package instructions, usually about 8 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
6. Stir in the spinach just until wilted, about 1 minute. Season the soup with salt and pepper to taste. Tip: Taste as you go—broths can vary in saltiness.
7. Ladle the soup into bowls, ensuring each serving gets plenty of meatballs, pasta, and greens. Serve with an extra sprinkle of Parmesan on top for a salty, umami finish.

Combining the tender meatballs with the al dente pasta and wilted spinach, this soup offers a delightful contrast in textures. The broth, enriched with Parmesan and garlic, is both light and deeply flavorful, making it a perfect dish for any season. Consider serving it with a side of crusty bread to soak up every last drop.

Zuppa di Pesce

Captivating the essence of the sea, Zuppa di Pesce is a luxurious Italian seafood stew that marries the freshest catch with a rich, aromatic broth. This dish is a celebration of flavors, perfect for those who appreciate the delicate balance of seafood and savory tomatoes.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and firm white fish like cod), because variety is the spice of life
• 2 tbsp extra virgin olive oil, my go-to for its fruity notes
• 3 cloves garlic, minced, for that essential punch of flavor
• 1/2 cup dry white wine, preferably something you’d enjoy drinking
• 1 can (28 oz) crushed tomatoes, for a robust base
• 1 cup fish stock, to deepen the seafood flavor
• 1/2 tsp red pepper flakes, because a little heat never hurt anyone
• Salt, just enough to enhance the natural flavors
• Fresh basil leaves, for a bright finish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 3 minutes.
4. Stir in the crushed tomatoes and fish stock, bringing the mixture to a gentle simmer. Let it cook for 10 minutes to meld the flavors.
5. Add the mixed seafood, starting with the firmest fish, and cook until just opaque, about 5 minutes. Tip: Overcooking seafood makes it tough, so keep an eye on it.
6. Season with salt to taste and garnish with fresh basil leaves before serving. Tip: Serve with crusty bread to soak up the delicious broth.

Perfectly balanced, this Zuppa di Pesce offers a symphony of textures, from the tender seafood to the velvety broth. Serve it in wide bowls to showcase the vibrant colors and invite your guests to dive in.

Broccoli and Cheese Soup Italian Style

Venturing into the heart of Italian cuisine, this Broccoli and Cheese Soup Italian Style marries the rustic charm of Italy with the comforting warmth of a classic American favorite. Its velvety texture and rich, cheesy flavor are elevated with a hint of Italian herbs, making it a sophisticated yet approachable dish for any occasion.

Ingredients

• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced for that punch of flavor)
• 4 cups broccoli florets (cut into bite-sized pieces for even cooking)
• 3 cups chicken broth (homemade if you have it, for depth of flavor)
• 1 cup heavy cream (room temperature to prevent curdling)
• 2 cups shredded Italian cheese blend (a mix of mozzarella and provolone is my favorite)
• 1 teaspoon Italian seasoning (for that authentic herbaceous touch)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the broccoli florets and chicken broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 10 minutes until the broccoli is tender.
5. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup. Tip: Always blend hot soups in batches if using a stand blender to avoid splatters.
6. Stir in the heavy cream and shredded Italian cheese blend until the cheese is fully melted and the soup is creamy, about 3 minutes. Tip: Add the cheese gradually to ensure it melts evenly without clumping.
7. Season with Italian seasoning, salt, and freshly ground black pepper to taste. Tip: Taste as you go to adjust the seasoning perfectly.

Now, this Broccoli and Cheese Soup Italian Style boasts a luxuriously smooth texture with a harmonious blend of cheesy and herby flavors. Serve it with a drizzle of olive oil and a sprinkle of grated Parmesan for an extra touch of elegance, or pair it with crusty bread for a satisfying meal.

Tuscan Bean Soup

Just as the summer evenings begin to whisper the promise of autumn, a bowl of Tuscan Bean Soup offers a comforting bridge between seasons, blending the heartiness of beans with the freshness of garden herbs.

Ingredients

• 2 tablespoons extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 medium onion, finely diced (yellow onions are my preference for their sweetness)
• 2 carrots, peeled and diced (for a pop of color and sweetness)
• 2 celery stalks, diced (the unsung hero of flavor bases)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 teaspoon dried rosemary (or fresh, if you have it, for a more vibrant flavor)
• 1/2 teaspoon red pepper flakes (adjust to your heat preference)
• 4 cups vegetable broth (homemade is ideal, but store-bought works in a pinch)
• 2 cans cannellini beans, drained and rinsed (for that creamy texture)
• 1 cup chopped kale (stems removed, for a tender bite)
• Salt and freshly ground black pepper (to season at every layer)
• 1/2 cup grated Parmesan cheese (for serving, because cheese makes everything better)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the garlic, rosemary, and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Pour in the vegetable broth, scraping any bits off the bottom of the pot for extra flavor.
5. Add the cannellini beans and bring the soup to a simmer, letting it cook uncovered for 15 minutes to meld the flavors.
6. Use a potato masher to lightly crush some of the beans, thickening the soup while leaving plenty whole for texture.
7. Stir in the kale and cook until just wilted, about 2 minutes, then season with salt and pepper to taste.
8. Serve hot, garnished with grated Parmesan cheese.

This soup boasts a velvety texture with bursts of bean creaminess, punctuated by the slight bitterness of kale and the warmth of red pepper flakes. Try serving it with a slice of crusty bread rubbed with garlic for an extra layer of flavor.

Italian Lentil Soup

Yearning for a dish that combines simplicity with depth of flavor? Italian Lentil Soup is a rustic yet refined choice, blending earthy lentils with aromatic herbs and a rich tomato base for a comforting bowl that’s both nourishing and elegant.

Ingredients

• 1 cup dried green lentils (I find they hold their shape better than red lentils)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely diced (yellow onions are my preference for their sweetness)
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced (freshly minced garlic makes all the difference)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 4 cups vegetable broth (homemade is best, but a good-quality store-bought works too)
• 1 can (14.5 oz) diced tomatoes (I love the fire-roasted variety for a smoky depth)
• Salt and freshly ground black pepper to taste
• 1 tbsp red wine vinegar (a splash at the end brightens the whole dish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Rinse the lentils under cold water and pick out any debris. Set aside.
2. In a large pot, heat the olive oil over medium heat until shimmering. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
3. Add the garlic, thyme, rosemary, and bay leaf, stirring for about 1 minute until fragrant.
4. Pour in the vegetable broth and add the lentils. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes, stirring occasionally.
5. Add the diced tomatoes and continue to simmer for another 15 minutes, or until the lentils are tender but not mushy.
6. Season with salt and pepper to taste. Stir in the red wine vinegar.
7. Remove the bay leaf. Serve hot, garnished with fresh parsley.

Finished with a flourish, this soup boasts a velvety texture with chunks of tender vegetables and lentils. The flavors deepen beautifully overnight, making it a perfect make-ahead meal. Serve with a crusty baguette for dipping, or top with a dollop of pesto for an extra layer of flavor.

Cioppino

Kickstarting our culinary journey today is the classic Cioppino, a hearty seafood stew that marries the freshest catch with a rich, aromatic tomato broth, promising a symphony of flavors in every spoonful.

Ingredients

• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (yellow onions work best for sweetness)
• 4 garlic cloves, minced (freshly minced releases more flavor)
• 1/2 cup dry white wine (a crisp Sauvignon Blanc adds brightness)
• 1 can (28 oz) crushed tomatoes (San Marzano tomatoes are my preference for their sweetness and low acidity)
• 2 cups fish stock (homemade stock elevates the dish, but store-bought works in a pinch)
• 1 lb mixed seafood (like mussels, clams, shrimp, and scallops, always opt for sustainable sources)
• 1/4 cup fresh parsley, chopped (adds a fresh, herby finish)
• Salt and freshly ground black pepper (to season layers of the dish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 3 minutes.
5. Add the crushed tomatoes and fish stock, bringing the mixture to a simmer. Let it cook uncovered for 20 minutes to meld the flavors.
6. Season the broth with salt and pepper, then gently add the mixed seafood, ensuring each piece is submerged. Cover and cook for 5-7 minutes, until the seafood is just cooked through.
7. Sprinkle with chopped parsley before serving.

Perfectly balanced, the Cioppino boasts a velvety broth that clings to the seafood, offering a delightful contrast of textures. Serve it with a crusty baguette to soak up every last drop of the flavorful broth, or over a bed of al dente linguine for a heartier meal.

Zuppa di Ceci

Brimming with rustic charm and hearty flavors, Zuppa di Ceci is a timeless Italian classic that warms the soul with its simplicity and depth. This chickpea soup, enriched with aromatic herbs and a splash of extra virgin olive oil, is a testament to the beauty of minimalism in cooking.

Ingredients

• 2 cups dried chickpeas, soaked overnight (I find the texture superior to canned)
• 1/4 cup extra virgin olive oil, plus more for drizzling (my go-to for its fruity notes)
• 1 large onion, finely chopped (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced releases the most flavor)
• 1 tsp dried rosemary (or fresh if you have it, it’s divine)
• 4 cups vegetable broth (homemade elevates the dish, but store-bought works in a pinch)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Freshly ground black pepper (a generous pinch adds a nice warmth)

Instructions

1. Drain the soaked chickpeas and rinse them under cold water. Tip: This removes any residual soaking impurities.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes. Tip: Stir frequently to prevent burning.
3. Add the chickpeas, rosemary, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 hours, or until chickpeas are tender. Tip: Skim off any foam that forms on the surface for a clearer broth.
4. Once the chickpeas are tender, season with salt and pepper. Use an immersion blender to partially puree the soup, leaving some chickpeas whole for texture. Tip: For a smoother soup, blend more; for chunkier, blend less.
5. Serve hot, drizzled with extra virgin olive oil and a sprinkle of black pepper.

Silky yet substantial, this Zuppa di Ceci boasts a comforting creaminess with bursts of whole chickpeas. For an extra touch of elegance, garnish with a rosemary sprig or serve alongside crusty bread for dipping.

Escarole and Bean Soup

Savory and comforting, Escarole and Bean Soup is a timeless dish that marries the earthy depth of greens with the creamy texture of beans, creating a symphony of flavors that’s both nourishing and elegant.

Ingredients

• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (yellow onions work best for their sweetness)
• 2 garlic cloves, minced (freshly minced garlic elevates the flavor)
• 1 head escarole, washed and chopped (ensure it’s thoroughly dried to avoid watery soup)
• 4 cups chicken or vegetable broth (homemade broth adds a richer taste)
• 1 can (15 oz) cannellini beans, drained and rinsed (for that creamy texture)
• 1/2 teaspoon red pepper flakes (adjust according to your heat preference)
• Salt and freshly ground black pepper (to season perfectly)
• Parmesan cheese, grated (for serving, because everything’s better with cheese)

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant to avoid bitterness.
4. Add the chopped escarole to the pot, stirring to wilt the greens slightly, about 2 minutes.
5. Pour in the chicken or vegetable broth, bringing the mixture to a gentle boil over medium-high heat.
6. Reduce the heat to low, add the drained cannellini beans, and simmer uncovered for 15 minutes to meld the flavors.
7. Season the soup with salt and freshly ground black pepper, tasting and adjusting as needed.
8. Ladle the soup into bowls, topping each with grated Parmesan cheese for a savory finish.

Gloriously hearty, this soup boasts a velvety texture with a slight kick from the red pepper flakes. Serve it with a crusty bread for dipping, or add a squeeze of lemon for a bright contrast to the rich flavors.

Italian Sausage Soup

Hearty and brimming with robust flavors, this Italian Sausage Soup is a comforting embrace in a bowl, perfect for those chilly evenings when only something deeply satisfying will do. Its rich broth and tender ingredients meld together in a symphony of taste that’s both elegant and homely.

Ingredients

• 1 lb Italian sausage (I love using a mix of sweet and spicy for depth)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions work beautifully here)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 2 carrots, peeled and sliced into coins (for a sweet crunch)
• 2 celery stalks, diced (adds a lovely texture)
• 1 can (28 oz) crushed tomatoes (San Marzano are my favorite for their sweetness)
• 4 cups chicken stock (homemade stock elevates the soup)
• 1 tsp dried basil (or fresh if you have it)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt and freshly ground black pepper (to layer the flavors)
• 1 cup ditalini pasta (or any small pasta you prefer)
• 2 cups baby spinach (adds a pop of color and nutrition)
• 1/2 cup grated Parmesan cheese (for serving, because cheese is life)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t rush the browning; it builds flavor.
3. Stir in the onion, garlic, carrots, and celery, cooking until the vegetables soften, about 5 minutes. Tip: A pinch of salt here helps draw out the vegetables’ natural sweetness.
4. Pour in the crushed tomatoes and chicken stock, then add the basil and red pepper flakes. Bring to a boil, then reduce to a simmer for 20 minutes. Tip: Simmering melds the flavors beautifully.
5. Add the ditalini pasta and cook according to package instructions, usually about 8 minutes, until al dente.
6. Stir in the baby spinach until just wilted, about 1 minute. Season with salt and pepper to taste.
7. Serve hot, garnished with grated Parmesan cheese.

Finished with a sprinkle of Parmesan, this soup boasts a velvety broth with a slight kick, enveloping the al dente pasta and tender vegetables. For an extra touch of luxury, serve with a side of crusty bread to soak up every last drop.

Pappa al Pomodoro

Rustic yet refined, Pappa al Pomodoro is a Tuscan bread and tomato soup that marries simplicity with depth of flavor, perfect for showcasing summer’s ripe tomatoes.

Ingredients

• 4 cups stale bread, torn into chunks (I love using a rustic sourdough for its texture)
• 2 lbs ripe tomatoes, peeled and chopped (heirloom varieties add a lovely sweetness)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (for a subtle kick)
• 2 cups vegetable broth (homemade elevates the dish)
• 1 tsp salt (adjust based on your broth’s saltiness)
• Fresh basil leaves, for garnish (the more, the merrier in my book)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
2. Add the garlic slices, sautéing until fragrant and lightly golden, roughly 1 minute—watch closely to avoid burning.
3. Stir in the chopped tomatoes and salt, cooking until the tomatoes break down into a sauce, about 10 minutes.
4. Pour in the vegetable broth, bringing the mixture to a gentle simmer for 5 minutes to meld the flavors.
5. Add the bread chunks, stirring to ensure they’re fully submerged. Let the soup sit off the heat for 10 minutes, allowing the bread to absorb the liquid and thicken the soup.
6. Return the pot to low heat, warming through for another 5 minutes. Tip: For a smoother texture, mash some of the bread with the back of a spoon.
7. Adjust the seasoning with more salt if needed, then ladle into bowls. Tip: Drizzle with a bit of olive oil and a generous sprinkle of fresh basil leaves for a vibrant finish.

Perfectly comforting, this Pappa al Pomodoro boasts a velvety texture with chunks of bread that melt in your mouth, offering a harmonious blend of tangy tomatoes and aromatic garlic. Serve it with a crisp white wine and a slice of crusty bread for dipping to elevate this humble dish into a memorable meal.

Zuppa di Farro

Perfectly embodying the rustic charm of Italian countryside cooking, Zuppa di Farro is a hearty, soul-warming soup that marries the nutty essence of farro with the richness of seasonal vegetables and savory broth. This dish, a testament to simplicity and depth of flavor, invites you to savor each spoonful as it tells a story of tradition and comfort.

Ingredients

• 1 cup farro, rinsed (I love the chewiness it brings to the soup)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (yellow onions work best here for their sweetness)
• 2 carrots, diced (for a pop of color and sweetness)
• 2 celery stalks, diced (adds a lovely crunch)
• 3 cloves garlic, minced (because garlic is life)
• 6 cups vegetable broth (homemade elevates the dish, but store-bought works in a pinch)
• 1 can (14.5 oz) diced tomatoes, undrained (I prefer San Marzano for their bright acidity)
• 1 tsp salt (adjust to your liking, but start here)
• 1/2 tsp black pepper (freshly ground, please)
• 1 bunch kale, stems removed and leaves chopped (for a touch of green and texture)
• Parmesan rind (optional, but it adds an umami depth that’s irresistible)

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the onion, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the farro to the pot, toasting it slightly with the vegetables for 2 minutes to enhance its nutty flavor.
5. Pour in the vegetable broth and diced tomatoes, then add the salt, pepper, and Parmesan rind if using. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until the farro is tender but still chewy.
7. Stir in the kale and cook for an additional 5 minutes, just until the kale is wilted and vibrant green.
8. Remove the Parmesan rind before serving, and adjust seasoning if necessary.

The Zuppa di Farro emerges as a beautifully textured dish, with each ingredient holding its own yet harmonizing perfectly. The farro offers a satisfying chew, while the vegetables provide a sweet contrast to the savory broth. Serve it with a drizzle of olive oil and a sprinkle of grated Parmesan for an extra layer of flavor that makes this soup unforgettable.

Italian Vegetable Soup

Perfect for a cozy evening, this Italian Vegetable Soup is a vibrant medley of fresh produce and aromatic herbs, simmered to perfection in a rich, savory broth. It’s a dish that sings with the flavors of the Mediterranean, offering a comforting yet sophisticated bowl that’s as nourishing as it is delightful.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium yellow onion, diced (I find it adds a sweet depth)
• 2 cloves garlic, minced (for that essential aromatic kick)
• 2 medium carrots, peeled and sliced into coins (about 1 cup)
• 2 celery stalks, diced (for a crisp texture)
• 1 medium zucchini, diced (I love its mild, fresh flavor)
• 1 can (14.5 oz) diced tomatoes, undrained (they bring a bright acidity)
• 4 cups vegetable broth (homemade is best, but store-bought works in a pinch)
• 1 tsp dried basil (or a handful of fresh basil leaves, torn)
• 1/2 tsp dried oregano (for a hint of earthiness)
• Salt and freshly ground black pepper (to layer the flavors)
• 1 cup small pasta, like ditalini (it holds up beautifully in soup)
• 2 cups fresh spinach leaves (added at the end for a pop of color and nutrients)
• Grated Parmesan cheese, for serving (because everything’s better with cheese)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes. Tip: Stir frequently to prevent burning.
3. Stir in the carrots and celery, cooking for another 5 minutes until they begin to soften.
4. Add the zucchini and diced tomatoes with their juices, stirring to combine.
5. Pour in the vegetable broth, then add the basil, oregano, salt, and pepper. Bring to a boil.
6. Once boiling, reduce the heat to low and simmer, uncovered, for 15 minutes to meld the flavors. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Add the pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
8. Stir in the spinach leaves just before serving, allowing them to wilt slightly in the hot soup. Tip: Adding the spinach last preserves its vibrant color and nutrients.
9. Ladle the soup into bowls and sprinkle with grated Parmesan cheese.

Every spoonful of this Italian Vegetable Soup offers a harmonious blend of textures, from the tender pasta to the crisp-tender vegetables, all enveloped in a deeply flavorful broth. Serve it with a slice of crusty bread for dipping, or top with a drizzle of olive oil and extra Parmesan for an added touch of indulgence.

Zuppa di Lenticchie

Lusciously hearty and brimming with rustic charm, Zuppa di Lenticchie is a soul-warming lentil soup that marries simplicity with depth of flavor. Perfect for a cozy evening, this Italian classic is a testament to the beauty of humble ingredients transformed into something extraordinary.

Ingredients

• 1 cup dried lentils (I love the earthy taste of green lentils for this soup)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (yellow onions work beautifully here)
• 2 carrots, diced (for a sweet, vibrant crunch)
• 2 celery stalks, diced (adds a lovely aromatic depth)
• 3 garlic cloves, minced (because garlic is life)
• 4 cups vegetable broth (homemade is best, but store-bought works in a pinch)
• 1 bay leaf (for that subtle, herbal undertone)
• Salt and freshly ground black pepper (to season layers of flavor)
• 1 tsp dried thyme (its woodsy flavor complements the lentils perfectly)
• 1 tbsp tomato paste (for a hint of sweetness and color)

Instructions

1. Rinse the lentils under cold water until the water runs clear, then drain. This removes any debris and ensures a clean taste.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, sautéing until the onion is translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the garlic and cook for another minute until fragrant, being careful not to let it brown.
4. Stir in the tomato paste, thyme, and bay leaf, cooking for 2 minutes to meld the flavors.
5. Pour in the vegetable broth and add the lentils. Bring to a boil, then reduce the heat to low, covering the pot. Simmer for 25-30 minutes, or until the lentils are tender but not mushy. Tip: Check the soup halfway through to ensure the lentils are cooking evenly.
6. Season with salt and pepper to taste. Remember, it’s easier to add more seasoning later than to fix an over-seasoned dish.
7. Remove the bay leaf before serving. For an extra touch of elegance, drizzle with a bit more olive oil and a sprinkle of fresh herbs.

Delightfully rich and comforting, this Zuppa di Lenticchie boasts a velvety texture with chunks of vegetables that offer a satisfying bite. Serve it with a slice of crusty bread for dipping, or top with a poached egg for a luxurious twist.

Conclusion

Delightful as they are diverse, these 18 Italian soup recipes promise to warm your heart and home. Whether you’re craving a classic minestrone or something new, there’s a bowl here for every taste. We’d love to hear which recipe became your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!