8 Italian Soup Recipes

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

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!

First up in our Italian soup recipes: cozy tortellini soup! It' hearty with a lightly sweet depth that makes you want the bowl to be never-ending. Chewy tortellini fill each bite: you can use any store-bought fresh tortellini pasta. Tomato paste and paprika give just the right complexity to the broth. Whole basil leaves are added right at the end, which meld into the beautiful velvety broth. Add a bit of Parmesan cheese and it’s a little bit of heaven. Serve with crusty bread for a tasty meal.

Continue Reading

This Italian soup recipe is chock full of hearty veggies, almost like a minestrone. But instead of pasta, it's got doughy gnocchi! These chewy dumplings make each bite a little more cozy. This soup takes just over 30 minutes to make, but it tastes like it's been simmering all day. It’s chock full of nutritious veggies: spinach, chickpeas, green beans, tomatoes, onion, and garlic.

Continue Reading

This classic Italian soup recipe is so easy to make. Chop the onion and garlic, simmer with tomatoes and basil, and then blend. It couldn’t be cozier, and it’s the perfect accompaniment to grilled cheese. As it stands it's a vegan soup recipe: you could also add a swirl of heavy cream or dollop of cashew cream to make it a creamy soup too!

See also: Tomato Artichoke Soup and Creamy Vegan Tomato Soup

Continue Reading

Ribollita is a traditional Italian vegetable stew recipe thickened by bread as a way to use up old crusts going stale. It might look like just a humble stew, but the flavors in this ribollita are intensely good. It’s gently simmered so that the flavors meld together beautifully. The crusty bread cubes become almost like dumplings when soaked in the savory broth. Serve it with bread and our favorite chopped salad.

Continue Reading

Here's a hearty Italian stew recipe that's all about savory vegetables: it features tangy artichokes and hearty lentils in a garlicky tomato broth. Dark leafy Tuscan kale brings in nutrients and soaks up the flavor-packed broth. To make it a meal, serve with crusty artisan bread and garnish with Pecorino Romano or Parmesan cheese. It's a filling meal packed with plant based protein.

Continue Reading

Food is all about vibe, and this soup channels all those cozy and warm feelings! This tomato gnocchi soup recipe is tangy and bright, filled with chewy gnocchi pillows and topped with Parmesan cheese. The secret to the creamy tomato basil base is after sauteing onion and garlic, deglaze the pan with white wine vinegar. The tangy vinegar brings out the brightness in the tomatoes: and combined with peppery fresh basil, it's irresistible.

See also: Tomato Dumpling Soup

Continue Reading

This Italian soup recipe we've lovingly dubbed “pizza soup” because it tastes like liquid pizza! Really! The pizza flavor is due in part to the San Marzano tomatoes, a variety of tomato that’s grown in Italy and available canned in grocery stores all over the world. The tomatoes are sauteed with garlic, fennel, and smoked paprika, which bring a meaty and savory undertone. Throw in some Tuscan kale to the mix, and you won’t even tell it’s there: all you'll be able to taste is pizza!

Continue Reading

Leave it to the Italians to have beautiful words for even the most unglamorous concepts. “Stracciatella” (strah-chi-ah-tay-lah) literally means “rags” in Italian. When it comes to gelato, the “rags” are bits of chocolate mixed throughout a creamy vanilla base. But stracciatella also applies to soup. In this case, the rags are eggs – a kind of Italian egg drop soup. The Pecorino cheese and eggs bring a delightful savoriness.

Continue Reading

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:

Print
Italian vegetable soup

Italian Vegetable Soup Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 1x

Description

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


Scale

Ingredients

  • 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 1/2 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.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Italian Soup Recipes

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.