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These Italian soup recipes are full of flavor and perfect for any meal, from tomato basil soup to classic Tuscan vegetable stew.

Italian soup recipes
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Looking for Italian soup recipes? This collection of soups are some of the most nourishing and flavorful around. Alex and I have traveled to Italy a few times and love bringing back inspiration from our travels, be it pizza, gelato, or tasty soups! These recipes feature the best of Italian style cuisine: tangy tomatoes, savory garlic, doughy gnocchi, chewy tortellini, and hearty Tuscan kale.

Soup recipes are an easy way to make a healthy meal: pair with bread, cornbread, biscuits or a green salad and you’ve got dinner! Ready to get to the recipes?

And now…our top Italian soup recipes!

Making homemade vegetable broth

If you have time and leftover vegetables, a great way to use them is making homemade vegetable broth! It uses up old vegetable scraps and is a great way to minimize food waste in your kitchen! It takes about 1 hour to make. Here’s our Easy Vegetable Broth Recipe.

More on soup and Italy

Looking for more Italian recipes? Try our Vegan Italian Recipes or Easy Italian Recipes. Or, here are a few more resources that might peak your interest:

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Italian Vegetable Soup Recipe

Italian vegetable soup
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This vegetable & gnocchi Italian soup recipe is bursting with flavor and can be made in around 30 minutes, making it an easy weeknight meal.

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Scale
  • 1 yellow onion
  • 4 cloves garlic
  • ½ cup chopped basil leaves, plus additional for serving if desired
  • 15-ounce can chickpeas
  • 2 tablespoons olive oil
  • 2 pinches red pepper flakes
  • 1 quart vegetable broth
  • 28-ounce can diced fire roasted tomatoes*
  • 15-ounce can diced fire roasted tomatoes
  • 1 teaspoon kosher salt
  • Fresh ground pepper
  • 1 ½ cups frozen (or fresh) cut green beans
  • 1 pound gnocchi (gluten-free if necessary; here’s our favorite)
  • 4 to 6 cups spinach leaves
  • Parmesan cheese, for serving (optional)*

Instructions

  1. Chop the onion and mince the garlic cloves. Chop the basil. Drain and rinse the chickpeas.
  2. In a large pot, heat the olive oil over medium high heat. Saute the onion until translucent, about 5 minutes. Stir in the garlic and basil for 1 minute. Add the chickpeas, red pepper flakes, broth, both cans of tomatoes and their juices, kosher salt, and several grinds of fresh pepper. Bring to a boil, then reduce to a simmer. Add the green beans, then simmer for 15 minutes.
  3. Break apart any clumps in the gnocchi, then add them to the pot and cook for 5 minutes until tender. Turn off the heat and stir in the spinach until wilted, about 1 minute.
  4. To serve, ladle soup into bowl and top with Parmesan and basil leaves if desired. Allow to cool slightly before diving in!

Notes

*Note: Use fire roasted tomatoes if at all possible; avoid “no salt added” varieties. With the fresh basil, the soup is very flavorful and doesn’t require the addition of cheese, but feel free to add if desired.

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About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

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