I’ve attached a video for every recipe below from my favorite home cooks.

Italian soups are a tasty way to warm up on chilly days. These hearty dishes are packed with veggies, pasta, and meats that fill you up. You can make many Italian soups in one pot, making them easy to cook and clean up after.
From creamy tomato bisque to chunky minestrone, there’s an Italian soup for every taste. Some popular choices are pasta e fagioli with beans, zuppa toscana with sausage and kale, and stracciatella with eggs and cheese. These soups are great for lunch or dinner and taste even better the next day.
Minestrone
You’ll need:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, cut
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup pasta
- Salt and pepper to taste
Heat oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
Add garlic, zucchini, and green beans. Stir for 2 minutes.
Pour in tomatoes and broth. Bring to a boil, then simmer for 15 minutes.
Add pasta and kidney beans. Cook until pasta is tender, about 10 minutes.
Season with salt and pepper. Serve hot and enjoy your homemade minestrone!
Ribollita
Here’s a simple recipe for ribollita, a hearty Tuscan soup:
Ingredients:
- 1 can cannellini beans
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 bunch kale, chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- 2 cups stale bread, cubed
- Olive oil
- Salt and pepper
Instructions:
Heat olive oil in a large pot. Add onion, carrots, and celery. Cook until soft.
Add garlic and cook for 30 seconds.
Stir in beans, tomatoes, and broth. Bring to a boil.
Add kale and simmer for 15 minutes.
Add bread cubes and cook for 5 more minutes.
Season with salt and pepper to taste.
Serve hot with a drizzle of olive oil on top.
Italian Wedding Soup
You’ll need:
- 1 pound ground beef/pork mix
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 egg
- 2 cloves minced garlic
- Salt and pepper
- 8 cups chicken broth
- 1 cup small pasta (like orzo)
- 2 cups chopped spinach
- 1 diced carrot
- 1 diced celery stalk
Instructions:
Mix meat, breadcrumbs, cheese, egg, garlic, salt and pepper. Form into small meatballs.
Bake meatballs at 400°F for 10 minutes.
Bring broth to a boil in a large pot. Add pasta, veggies, and meatballs.
Simmer for 8-10 minutes until pasta is tender.
Stir in spinach and cook 1-2 minutes more.
Ladle into bowls and top with extra Parmesan if you like.
Enjoy your homemade Italian Wedding Soup!
Pasta Fagioli
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cans (15 oz each) kidney beans, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup ditalini pasta
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions:
Brown the beef in a large pot. Drain excess fat and set aside.
Sauté onions, carrots, celery, and garlic in olive oil until soft.
Add beef, beans, tomatoes, broth, and seasoning. Simmer for 15 minutes.
Stir in pasta and cook until al dente, about 10 minutes.
Season with salt and pepper. Serve hot and enjoy your homemade Pasta Fagioli!
Zuppa Toscana
Ingredients:
- 1 pound Italian sausage
- 4 slices bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 4 potatoes, sliced
- 2 cups kale, chopped
- 1 cup heavy cream
- Salt and pepper to taste
Instructions:
Cook sausage in a large pot over medium heat. Remove and set aside.
In the same pot, cook bacon until crispy. Add onions and garlic, sautéing until soft.
Pour in chicken broth and bring to a boil. Add potatoes and simmer for 20 minutes.
Stir in kale and cooked sausage. Simmer for 5 more minutes.
Add cream and season with salt and pepper. Heat through and serve hot.
Stracciatella Alla Romana
Ingredients:
- 4 cups chicken broth
- 2 eggs
- 1/4 cup grated Parmigiano-Reggiano cheese
- Pinch of nutmeg
- Salt and pepper to taste
- Lemon zest (optional)
Instructions:
Heat the chicken broth in a pot until it’s simmering.
In a bowl, beat the eggs with the grated cheese, nutmeg, salt, and pepper.
Slowly pour the egg mixture into the simmering broth while whisking constantly.
Keep stirring for about 2 minutes until the eggs form small, delicate strands.
Taste and adjust seasoning if needed.
Serve hot, garnished with lemon zest if you like.
Enjoy your homemade Stracciatella Alla Romana!
Pappa Al Pomodoro
You’ll need:
- Stale bread
- Ripe tomatoes or passata
- Garlic
- Onion
- Basil
- Olive oil
- Vegetable stock
- Salt and pepper
Here’s how to make it:
Heat olive oil in a pot. Add chopped onion and garlic, cook until soft.
Pour in tomatoes or passata. Bring to a boil.
Add vegetable stock and simmer for 15 minutes.
Tear bread into chunks and add to the soup. Stir well.
Cook for another 10 minutes until bread is soft and soup is thick.
Tear in fresh basil leaves. Season with salt and pepper.
Drizzle with olive oil before serving. Enjoy your comforting Italian soup!
Zuppa Di Lenticchie (Lentil Soup)
Ingredients:
- 1 cup dried lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
Rinse lentils and set aside.
Heat olive oil in a pot. Add onion, carrots, and celery. Cook for 5 minutes.
Add garlic and cook for 1 minute more.
Pour in broth, lentils, and tomatoes. Bring to a boil.
Reduce heat and simmer for 25-30 minutes until lentils are tender.
Season with oregano, salt, and pepper.
Serve hot with crusty bread.
Zuppa Imperiale
You’ll need:
- 10 large eggs
- 1 cup grated Parmigiano cheese
- 1/2 cup breadcrumbs
- 2 tablespoons chopped parsley
- Salt and nutmeg to taste
- 4 quarts chicken broth
Instructions:
Preheat your oven to 350°F (175°C).
Mix eggs, cheese, breadcrumbs, parsley, salt, and nutmeg in a bowl.
Pour the mixture onto a greased baking sheet.
Bake for 15-20 minutes until golden and firm.
Let it cool, then cut into small cubes.
Heat the broth in a pot.
Add the cubes to the hot broth.
Simmer for 5 minutes.
Serve hot and enjoy your Zuppa Imperiale!
Cioppino
You’ll need:
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 fennel bulb, sliced
- 1 can crushed tomatoes
- 2 cups fish stock
- 1 cup white wine
- 1 lb mixed seafood (fish, shrimp, mussels)
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onion, garlic, and fennel. Cook until soft.
Pour in tomatoes, stock, and wine. Bring to a boil, then simmer for 30 minutes.
Add seafood and cook for 5-7 minutes until done.
Season with salt and pepper. Serve hot with crusty bread.
Italian Sausage And Kale Soup
Ingredients:
- 1 lb Italian sausage, casings removed
- 1 onion, diced
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 bunch kale, stems removed and leaves chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups chicken broth
- 2 bay leaves
- Salt and pepper to taste
- 1/2 lemon, juiced
Instructions:
Brown the sausage in a large pot over medium heat. Remove and set aside.
In the same pot, sauté onions and carrots until soft.
Add garlic and cook for 1 minute.
Return sausage to the pot. Add kale, tomatoes, beans, broth, and bay leaves.
Bring to a boil, then simmer for 10 minutes.
Season with salt and pepper.
Stir in lemon juice before serving.
Enjoy your hearty Italian sausage and kale soup!
Chicken Gnocchi Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 pound potato gnocchi
- 1 cup heavy cream
- 2 cups spinach, chopped
- Salt and pepper to taste
Instructions:
Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 10 minutes, stirring occasionally.
Add garlic and cook for 1 minute. Pour in chicken broth and bring to a boil.
Add shredded chicken and gnocchi. Simmer for 5 minutes until gnocchi floats.
Stir in cream and spinach. Cook for 2 more minutes until spinach wilts.
Season with salt and pepper. Serve hot and enjoy your homemade Chicken Gnocchi Soup!
Tomato Basil Soup
Ingredients:
- 3 lbs ripe tomatoes, halved
- 1/4 cup olive oil
- Salt and pepper
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1/4 cup fresh basil leaves
- 1/2 cup heavy cream
Instructions:
Preheat your oven to 400°F (200°C).
Toss tomatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 45 minutes.
In a pot, sauté onion in remaining oil until soft. Add garlic and cook for 1 minute.
Add roasted tomatoes and chicken broth. Simmer for 15 minutes.
Blend the soup until smooth. Stir in basil and cream.
Season to taste and serve hot. Enjoy your homemade tomato basil soup!
Zuppa Di Pesce (Fish Soup)
You’ll need:
- 1 lb mixed fish (cod, halibut, salmon)
- 1/2 lb shrimp, peeled
- 1/2 lb mussels, cleaned
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can crushed tomatoes
- 2 cups fish stock
- 1/2 cup white wine
- 2 tbsp olive oil
- 1 tsp red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Heat olive oil in a large pot. Add onion and garlic, cook until soft.
Pour in wine, let it simmer for 2 minutes.
Add crushed tomatoes, fish stock, and red pepper flakes. Bring to a boil, then reduce heat.
Add fish pieces and shrimp. Simmer for 5 minutes.
Add mussels, cover and cook until they open, about 3-5 minutes.
Season with salt and pepper. Sprinkle with fresh parsley before serving.
Enjoy your homemade Zuppa Di Pesce with crusty bread!
Tortellini In Brodo
You’ll need:
- 1 package cheese tortellini
- 6 cups chicken broth
- 1 carrot, diced
- 1 celery stalk, diced
- 1 small onion, diced
- 2 tablespoons olive oil
- Parmesan cheese rind (optional)
- Salt to taste
Instructions:
Heat olive oil in a pot. Add diced carrot, celery, and onion. Cook for 5-8 minutes until soft.
Pour in chicken broth and add Parmesan rind if using. Bring to a boil, then simmer for 15 minutes.
Add tortellini to the simmering broth. Cook according to package instructions, usually 3-5 minutes.
Taste and add salt if needed. Serve hot in bowls, topped with grated Parmesan if desired.
Zuppa Di Fagioli (Bean Soup)
Ingredients:
- 2 cups dried white beans, soaked overnight
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can crushed tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions:
Drain and rinse the soaked beans.
Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook for 5 minutes.
Add beans, tomatoes, broth, and bay leaf. Bring to a boil, then simmer for 1-2 hours until beans are tender.
Season with salt and pepper. Add red pepper flakes if desired.
Serve hot with a drizzle of olive oil and crusty bread.
Minestra Maritata
Ingredients:
- 1 lb mixed greens (escarole, kale, spinach)
- 1/2 lb pork sausage
- 1/2 lb beef meatballs
- 8 cups chicken broth
- 1 cup small pasta (like orzo or ditalini)
- 1 onion, diced
- 2 carrots, chopped
- 2 cloves garlic, minced
- Parmesan cheese for serving
- Salt and pepper to taste
Instructions:
Brown sausage and meatballs in a large pot. Remove and set aside.
Sauté onion, carrots, and garlic in the same pot.
Add broth and bring to a boil. Add pasta and cook until al dente.
Stir in greens and cook until wilted.
Return meat to the pot and simmer for 10 minutes.
Season with salt and pepper.
Serve hot with grated Parmesan on top.
Carciofi E Patate (Artichoke And Potato Soup)
Ingredients:
- 4 artichokes, cleaned and chopped
- 2 potatoes, peeled and diced
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Heat olive oil in a pot. Add onions and garlic, cook until soft.
Add artichokes and potatoes. Stir and cook for 5 minutes.
Pour in vegetable stock. Bring to a boil, then simmer for 20 minutes.
Blend the soup until smooth. Stir in lemon juice.
Season with salt and pepper. Garnish with parsley before serving.
Passatelli In Brodo
You’ll need:
- 1 cup breadcrumbs
- 1 cup grated Parmigiano-Reggiano
- 3 eggs
- Lemon zest
- Pinch of nutmeg
- 8 cups chicken broth
Instructions:
Mix breadcrumbs, cheese, eggs, lemon zest, and nutmeg in a bowl.
Knead into a firm dough.
Press dough through a potato ricer into simmering broth.
Cook passatelli for 2-3 minutes until they float.
Serve hot in bowls with extra cheese on top.
Enjoy your homemade passatelli in brodo!
Zuppa Alla Valdostana
You’ll need:
- 1 liter beef broth
- 8 slices stale bread
- 400g Fontina cheese
- 1/2 Savoy cabbage
- 50g butter
- Salt to taste
Instructions:
Boil the cabbage in salted water for 10 minutes. Drain and slice thinly.
Sauté the cabbage in half the butter. Season with salt.
Slice the Fontina cheese thinly.
Bring the beef broth to a boil.
Layer bread slices in an oven-safe dish.
Pour some hot broth over the bread.
Add a layer of cabbage, then cheese.
Repeat layers until ingredients are used up.
Top with remaining butter.
Bake at 400°F (200°C) for 15-20 minutes until cheese melts.
Serve hot and enjoy your comforting Zuppa Alla Valdostana!
Brodo Di Pollo (Chicken Broth)
Ingredients:
- 1 whole chicken or 4-5 bone-in chicken pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- Fresh parsley stems
- 2 bay leaves
- Whole peppercorns
- Salt to taste
- 8 cups water
Instructions:
Put the chicken, veggies, herbs, and spices in a large pot.
Add water and bring to a boil.
Lower heat and simmer for about 1 hour, skimming foam off the top.
Remove the chicken and set aside.
Strain the broth and discard solids.
Shred chicken meat if you want to use it in your soup.
Season the broth with salt to taste.
Your brodo di pollo is ready! Use it as a base for other soups or enjoy it on its own.
Acqua Cotta
Ingredients:
- 1 onion, sliced
- 2 celery stalks, sliced
- 2 carrots, sliced
- 2 tablespoons olive oil
- Fresh herbs (parsley, oregano)
- 1 can tomatoes
- 4 cups water
- Salt and pepper
- 4 eggs
- Stale bread slices
- Grated Parmesan cheese
Instructions:
Heat olive oil in a pot. Add onions, celery, and carrots. Cook for 5-6 minutes.
Add herbs, tomatoes, and water. Simmer for 15-20 minutes.
Toast bread slices.
Beat eggs with Parmesan cheese.
Place bread in bowls. Pour hot soup over bread.
Top with egg mixture and extra Parmesan.
Serve and enjoy your Acqua Cotta!
Cacciucco
Here’s a tasty recipe for cacciucco, a hearty Tuscan seafood stew:
Ingredients:
- 1.5 lbs mixed seafood (fish, shrimp, squid, mussels)
- 4 tbsp olive oil
- 4 garlic cloves, minced
- 1 red chili, chopped
- 1 can crushed tomatoes
- 1 cup fish stock
- 1/2 cup white wine
- Fresh parsley and sage
- Salt and pepper
- Crusty bread
Instructions:
Heat olive oil in a large pot. Add garlic and chili, cook for 1 minute.
Pour in tomatoes, stock, and wine. Simmer for 10 minutes.
Add seafood, starting with firmer fish. Cook for 5 minutes.
Add remaining seafood. Simmer until cooked through, about 5-10 minutes.
Stir in herbs, salt, and pepper.
Serve hot with toasted bread rubbed with garlic.
Enjoy your homemade cacciucco!
Zuppa Di Cavolo Nero (Kale Soup)
Ingredients:
- 1 bunch kale (cavolo nero), chopped
- 2 tbsp olive oil
- 1/2 cup diced pancetta
- 1 onion, diced
- 2 carrots, sliced
- 2 potatoes, diced
- 4 cups chicken stock
- 1 can cannellini beans
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add pancetta and cook until crispy.
Add onion, carrots, and potatoes. Cook for 5 minutes.
Pour in chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes.
Add kale and beans. Cook for another 10 minutes until kale is tender.
Season with salt and pepper. Serve hot with crusty bread.
Fava Bean And Chicory Soup
Ingredients:
- 500g dried fava beans
- 1 large head chicory
- 2 garlic cloves
- 1 bay leaf
- Olive oil
- Salt and pepper
Instructions:
Soak fava beans overnight with bay leaf.
Put beans in a pot, cover with water. Boil, then simmer for 2 hours until soft.
Bring salted water to a simmer in another pot.
Clean and chop chicory. Cook in simmering water until tender.
Mash fava beans into a creamy purée.
Drain chicory and mix with bean purée.
Add minced garlic, salt, and pepper to taste.
Drizzle with olive oil before serving.