Excellent Italian soup recipes that are suitable for any season. Get inspired!

Have you ever tried Italian soup recipes that you can enjoy in any season?

If you love this type of cuisine, you can get inspired in our article and prepare one of the carefully selected delicacies.

It can be a simple lunch, a small dinner or even a snack. You just have to choose the right recipe. Taste the real Italy and let your taste buds dance.

Minestrone – a classic Italian soup

If you don’t feel like cooking multiple meals, but just want something hearty and nutritious enough, then this popular dish from Italy is definitely it. After all, whoever loves this country must taste it. Of course, we are mainly interested in pizza recipes , but sometimes it is worth trying a non-traditional delicacy.

Ingredients:

• 2 cloves of garlic
• 1 red onion
• 2 medium sized carrots
• 2 stalks of celery stalks
• 1 zucchini
• 1 small leek
• 2 potatoes
• 1 can of white cannellini beans (400 g)
• 2 large slices of smoked bacon with a higher meat content
• 2-3 tablespoons of extra virgin olive oil
• 1/2 teaspoon dried oregano
• 1 fresh bay leaf
• 2 tins of plum tomatoes (2 x 400 g)
• 1 liter of vegetable broth
• 2 handfuls of seasonal vegetables (e.g. kale, Swiss chard, savoy cabbage)
• 100 g of whole grain pasta
• 1/2 bunch fresh basil
• Sea salt and ground black pepper to taste
• Grated parmesan for sprinkling (amount depends on how much cheese you like)

Method:

• Peel the garlic and onion, chop finely and place in a large bowl. Cut the ends off the carrots, celery and zucchini, chop them roughly and also throw them into a bowl.
• Clean the leek, quarter it lengthwise and wash it thoroughly under running water. Then cut into 1 cm thick slices. Put in a bowl with the other vegetables.
• Scrub the potatoes thoroughly and cut them into cubes. Strain the beans and set aside for now.
• Finely chop the bacon, add it to the pan, add olive oil and fry for 2 minutes, until golden.
• Add garlic, onion, carrot, celery, zucchini, leek, oregano and bay leaf. Bring to a boil and, stirring occasionally, cook over low heat for about 15 minutes, until the vegetables are soft.
• Add potatoes, cannellini beans and plum tomatoes. Finally, cover everything with vegetable broth. Mix thoroughly and carefully mash the tomatoes with a wooden spoon if they are not sliced.
• Cover with a lid and bring to a boil again on a low heat and then let it cook for 30 minutes, or until the potatoes are soft.
• In the meantime, clean the seasonal vegetables, cut off all the hard stems and chop roughly.
• Crush the pasta into small pieces with a rolling pin while it is still in the bag. Put the pasta and seasonal vegetables in the pan and let them cook for 10 minutes.
• Once the pasta is al dente, soft enough but still firm. If necessary, we can add water.
• Rinse the basil and throw it into the mixture. Stir, season with sea salt and pepper.
• Garnish with grated parmesan when serving. Freshly baked bread is suitable as a side dish.

Italian tomato soup

You will be licking your lips behind this creamy delicacy. The scent of rosemary and basil will awaken your senses. You’ll find that you’ll love coming back to this recipe.

Ingredients:

• 2 tablespoons of extra virgin olive oil
• 1 large onion
• 4 cloves of garlic
• 800 g chopped canned tomatoes
• Salt to taste
• 1/4 teaspoon ground black pepper
• 10 fresh basil leaves
• 1 fresh sprig of rosemary
• 1 cup whipping cream

Method:

• Clean and press the garlic. Peel the onion and cut it into small pieces.
• Put the oil in a medium pot, heat it and throw in the onion. Let it fry for about 5 minutes to soften the onion and then add the garlic.
• Cook for another 2-3 minutes until the garlic becomes fragrant. We tie the basil with kitchen string with the rosemary and throw it into the pot.
• Add canned tomatoes, salt, pepper and bring to a boil. As soon as we reach it, we will reduce the temperature and cook for another 20 minutes.
• Set aside, remove the basil and rosemary and blend the soup until smooth using a hand-held immersion stick blender.
• Return the soup to the stove, bring to a boil again and add the cream.
• Season with salt if needed and serve.

Zucchini with sausage

Italian soups have a specific taste and when we prepare one of them, we are sure that it will be very delicious and, above all, hearty. This one contains all the good ingredients to keep your tummy happy.

Ingredients:

• 1 tablespoon of extra virgin olive oil
• 450 g Italian sweet sausage without casing
• 2 large onions
• 1/2 medium celery
• 3 carrots
• 2 red peppers
• 4 cloves of garlic
• 1/8 red pepper flakes
• 1/4 cup tomato paste
• 5 fresh plum tomatoes
• 1 kg of zucchini
• 1 teaspoon of sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 liters of high-quality vegetable broth
• 1 cup of coarsely grated Parmesan + more for garnish
• 6 – 8 pieces of Parmesan rind
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano

Method:

• Dice onions, celery, carrots, plum tomatoes and red peppers.
• Rinse the zucchini and cut it into cubes of the same size, just enough for a simple bite.
• Heat the olive oil in a large pot and add the sausage without casings. Cut it into small pieces with a wooden spoon and let it fry until the meat from the sausage is golden brown.
• Add onion, garlic, celery, carrot and pepper and sauté for 4 minutes. Put it to one side and reduce the temperature a little.
• Add red pepper flakes, sugar, salt, ground black pepper, stock, Parmesan and Parmesan rinds. Sprinkle with basil, oregano and mix.
• Bring to a boil over medium heat and cook until the vegetables are soft and tender. This can take about 10 – 20 minutes.
• Then we set aside and remove the pieces of rind from the parmesan cheese.
• Serve immediately and garnish with additional grated parmesan cheese before serving.

Italian lentil

This recipe is very simple, tastes very good, and you will also do something for your health. Believe me, once you taste it, one bowl will definitely not be enough.

Ingredients:

• 1/4 cup extra virgin olive oil
• 1 medium onion
• 2 carrots
• 2 stalks of celery stalks
• 4 cloves of garlic
• 1/2 cup white wine
• 2 cups whole canned tomatoes
• 2 cups lentils (brown or green)
• 8 cups of vegetable or chicken stock
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 5 leaves of fresh basil
• 1/2 teaspoon sweet red pepper
• 1/4 teaspoon ground black pepper
• Sea salt to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons of grated cheese

Method:

• Cut the onion, carrot and celeriac into fine cubes. Crush the garlic and crush the tomatoes by hand.
• Rinse the lentils and let them drain. In a large saucepan, heat the olive oil over medium-high heat.
• Add chopped onion, carrot, celery and fry for about 10 minutes, until everything softens nicely. Throw in the pressed garlic and fry again for a few minutes.
• Increase the heat to medium and add 1/2 cup of white wine. Cook for about 2 minutes.
• Add the drained lentils, crushed tomatoes and cover with chicken or vegetable stock. Add bay leaf, dried thyme, basil leaves, pepper and salt.
• Bring to a boil, cover with a lid, reduce the temperature and cook for about 30-40 minutes until the lentils are soft.
• If the soup is too thick, add water as needed. Season and remove the bay leaf.
• Serve garnished with chopped parsley, cheese and drizzled with extra virgin olive oil.

Vegetable broth

This Italian soup has a very rich taste, is hearty and healthy. Many prepare it for the New Year, but it is a great recipe for the entire winter season.

Ingredients:

• 2 tablespoons of extra virgin olive oil
• 1 large onion
• 2 teaspoons chopped fresh oregano
• 4 large cloves of garlic
• 1 medium butternut squash
• 4 medium-sized zucchini
• 1 cup frozen corn kernels
• 1 can of chopped tomatoes (400 g)
• 2 cups vegetable or chicken broth
• Chard leaves from 1 bundle
• 1 teaspoon of sea salt
• 1 can of canned red beans
• 1/2 teaspoon ground black pepper
• 1/2 cup freshly grated Parmesan

Method:

• Clean and dice the onion, peel and press the garlic. Cut the zucchini into cubes.
• Peel the pumpkin, remove the seeds and cut it into cubes of the same size, approx. 1 x 1 cm.
• Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté for a few minutes to soften.
• Add oregano and garlic and sauté for 1 minute. Stir in the pumpkin, zucchini, and corn and sauté for another few minutes.
• Once the vegetables are soft, set aside. Pour a can of tomatoes and 1 cup of broth into the blender jar, blend until smooth.
• Pour the finished mixture into the pot with the vegetables and return it to the stove. Pour in the remaining broth and bring to a boil. We reduce the temperature and cook for about 20 minutes.
• Add Swiss chard, beans and mix. Cook for a while until the Swiss chard begins to wilt. This will take about 5 minutes.
• Set aside, salt, pepper and divide into bowls. Sprinkle with parmesan and you can serve.

Tuscan potato

This Italian sausage-flavored soup will tickle your taste buds. It has a rich creamy taste that is perfect for every weekday. It contains only a few ingredients, but the resulting dish is absolutely perfect.

Ingredients:

• 460 g of Italian sausage
• 6 cups of chicken stock
• 1 kg potatoes (ideally the Russet variety)
• Salt to taste
• 1/2 teaspoon crushed red pepper flakes
• 1/2 fresh cabbage
• 1 cup whipping cream

Method:

• Remove the sausage from the casing. Peel the potatoes and cut them into cubes of the same size. Rinse the cabbage and cut it into pieces.
• Heat a large pot over medium heat, throw the sausage into it, break it into small pieces with a wooden spoon and fry for about 5 minutes, until the sausage turns brown.
• Add chicken broth, potatoes, salt, red pepper and cook for about 15 minutes until the potatoes are soft.
• Using a slotted ladle, remove 1 cup of potatoes from the soup, put them in a bowl and mash them with a fork.
• We return them back to the pot, as they will serve to thicken the soup.
• Add cabbage, cream and mix. Let it cook for another 3-4 minutes so that the cabbage wilts a little.
• Salt, season, mix and you can set aside and serve.

Pomodoro

As for this recipe, it is a traditional Italian soup that is cooked in Tuscany. It is full of tomatoes and thus offers a completely unmistakable taste.

Ingredients:

• 1 medium onion
• 3 tablespoons of extra virgin olive oil
• 4 – 6 cloves of garlic
• 6 cups canned tomatoes
• 4 cups of chicken stock
• 1/2 cup fresh basil leaves
• 6 cups of Italian bread
• 1/4 teaspoon ground black pepper
• Salt to taste

Method:

• Peel and finely chop the onion. Clean and press the garlic.
• Cut the crust off the bread and cut it into cubes.
• Heat the oil in a large saucepan and add the onion. Sauté for about 2 minutes and add garlic. Fry until the garlic is very fragrant.
• Add the tomatoes and bring to a boil. Cook for about 20 minutes and then add the broth. Mix well and cook for another 10 minutes.
• Pour in the bread cubes, basil and season with pepper and salt.
• Cook for another 10 minutes, pour in the whipping cream and use a wooden spoon to grind the bread against the sides of the pot to thicken the soup.
• Set aside and let cool to room temperature.
• When serving, sprinkle with red pepper flakes and drizzle with extra virgin olive oil.

Why eat ripe tomatoes?

• They help in weight reduction due to their high water content – a ripe tomato contains more than 90% water.
• They support the proper functioning of the intestines – they are rich in fiber.
• They contain about half the amount of vitamin C that is normally contained in a lemon.
• They work against night blindness and increase our immunity, all thanks to provitamin A.
• They lower blood pressure and help people who have problems with rheumatism.

What to watch out for?

Unripe, i.e. green tomatoes are completely unsuitable for pregnant women. They contain so-called tomatine, which is poisonous and can cause a miscarriage in a pregnant woman if ingested.

Interesting facts at the end

Canned tomatoes are a regular part of our kitchen because they often work better than fresh ones. How is it produced industrially and what prevents us from opening it at home and tipping it out of the can into the dish we are preparing? Take a look at it in the following video.

CANNED TOMATOES | How It's Made

You may have noticed butternut squash in one of the recipes, which is one of the many types used in the kitchen. How to cut it properly? You can find a small instruction in the video.

How to cut butternut pumpkin