Italian soups are a perfect way to warm up on cold days. These recipes bring the flavors of Italy right to your kitchen.

From hearty minestrone to creamy pasta e fagioli, there’s a soup for every taste.

You’ll find a wide range of Italian soups to try, from classic recipes to modern favorites. Some use seasonal veggies, while others feature beans or pasta.

Many Italian soups are easy to make and can be adapted to use what you have on hand. Whether you want a light starter or a filling meal, these Italian soup recipes have you covered.

1. Minestrone

Minestrone is a classic Italian vegetable soup. It’s packed with veggies, beans, and pasta in a flavorful tomato broth.

You can customize minestrone based on what’s in season or in your pantry.

Common ingredients include carrots, celery, onions, tomatoes, and zucchini.

Add beans like cannellini or kidney beans for protein. Small pasta shapes like ditalini or orzo make it hearty.

For extra flavor, top your minestrone with grated Parmesan cheese and a drizzle of olive oil. Serve it with crusty bread for a comforting meal.

This versatile soup is perfect year-round. It’s warming in winter and light enough for summer.

2. Pasta e Fagioli

Pasta e Fagioli is a classic Italian soup that combines pasta and beans. This hearty dish is perfect for cold days when you need something warm and filling.

To make Pasta e Fagioli, start by sautéing onions, celery, and carrots in olive oil. Add garlic, Italian seasoning, and crushed red pepper flakes for extra flavor.

Next, mix in canned cannellini beans and chopped tomatoes. Pour in chicken broth and let the soup simmer. Add small pasta shapes like ditalini or small shells near the end of cooking.

You can customize this soup by adding Italian sausage for extra protein. Some versions include parsley for freshness. Serve your Pasta e Fagioli hot with grated Parmesan cheese on top.

3. Stracciatella

Stracciatella is a quick and easy Italian egg soup. You can make it in under 20 minutes with just a few ingredients. The main components are chicken broth, eggs, and Parmesan cheese.

To prepare stracciatella, bring chicken broth to a boil. Mix eggs, grated Parmesan, and herbs in a separate bowl.

Slowly pour this mixture into the hot broth while whisking.

The egg creates delicate ribbons as it cooks in the broth. Some recipes add spinach for extra nutrition and flavor. A touch of lemon zest can brighten the taste.

Stracciatella is similar to Chinese egg drop soup but has its own Italian flair. It’s a comforting dish that’s perfect for cold days or when you need a light meal.

4. Zuppa Toscana

Zuppa Toscana is a popular Italian soup you can easily make at home. It’s packed with flavor from Italian sausage, bacon, potatoes, and kale.

To make this hearty soup, start by cooking bacon until crispy. Then brown Italian sausage in the same pot.

Add chicken broth, potatoes, and seasonings.

Let the soup simmer until the potatoes are tender. Stir in kale and cream at the end for a rich, satisfying texture. You can use spinach instead of kale if you prefer.

This comforting soup is perfect for cold days. It tastes even better the next day, so make extra for leftovers.

5. Ribollita

Ribollita is a hearty Tuscan soup that’s perfect for cold days. This dish comes from Italy’s “cucina povera” tradition of using simple, affordable ingredients.

The name means “reboiled” in Italian. You make ribollita by cooking vegetables like kale, cabbage, and beans with stale bread. Then you let it cool and reheat it later.

Key ingredients include cannellini beans, cavolo nero (Tuscan kale), savoy cabbage, onions, carrots, and celery.

The vegetables and beans simmer together to create a thick, flavorful base.

To serve, layer the soup with slices of crusty bread in a pot. Let it sit so the bread soaks up the broth. This gives ribollita its signature hearty texture.

6. Acquacotta

Acquacotta is a rustic Tuscan soup that will warm you up on chilly nights. Its name means “cooked water” in Italian. This simple dish comes from the Maremma region of Tuscany.

To make acquacotta, start by sautéing onions until soft. Then add herbs, seasonings, and tomatoes with hot water. Let it simmer on low heat for about 30 minutes.

The key to great acquacotta is using stale, crusty bread. Place a slice in each bowl before ladling the hot soup over it.

Top with a poached egg and grated pecorino cheese for extra flavor.

You can customize acquacotta with whatever vegetables you have on hand. It’s a flexible recipe that lets you use up leftovers creatively.

7. Brodetto

Brodetto is a flavorful Italian fish soup that hails from coastal regions. You’ll find different versions along the Adriatic coast, each with its own local twist.

This hearty dish typically contains a variety of fresh seafood like fish, shellfish, and mollusks. The base is usually made with tomatoes, white wine, and aromatic vegetables.

To make brodetto, you start by sautéing onions, celery, and garlic in olive oil. Then you add the fish and other seafood, along with tomatoes and wine.

The soup simmers until the flavors meld together.

Brodetto is often served with crusty bread for soaking up the delicious broth. It’s a comforting meal that brings the taste of the sea to your table.

8. Garmugia

Garmugia is a special spring soup from Lucca, Tuscany. You’ll love this celebration of fresh seasonal ingredients.

The soup features asparagus, peas, artichokes, fava beans, and onions. These veggies are only available together for a short time each year.

Garmugia dates back to the 17th century. It combines tender meat with the vibrant spring vegetables and toasted bread.

To make it, you’ll simmer the ingredients together. Serve it in large bowls topped with crunchy croutons and grated Parmigiano-Reggiano cheese.

This recipe lets you taste a piece of Italian history and tradition in every spoonful. It’s a delicious way to welcome spring to your table.

9. Bagna Cauda

Bagna cauda is a warm Italian dip from the Piedmont region. It’s made with garlic, anchovies, olive oil, and butter. The name means “hot bath” in Italian.

You serve bagna cauda in a special pot to keep it warm. Dip raw or cooked vegetables into it. Popular choices are bell peppers, carrots, celery, and cauliflower.

To make bagna cauda, peel and slice garlic cloves. Remove the germs for a milder flavor.

Cook the garlic with anchovies in olive oil and butter until soft. Then blend it into a smooth sauce.

This rich, savory dip has a strong garlic taste and salty kick from the anchovies. It’s perfect for sharing with friends on a cold day.

10. Zuppa di Ceci

Zuppa di Ceci is a comforting Italian chickpea soup. It’s a simple yet flavorful dish that warms you up on cold days.

To make it, you’ll need dried chickpeas, olive oil, garlic, and rosemary. Soak the chickpeas overnight, then cook them with the other ingredients.

Some recipes add pasta like ditalini or elbow macaroni for extra texture. Others include tomatoes or spinach for more flavor and nutrition.

You can make the soup creamy by blending some of the chickpeas. Or keep it chunky for a heartier meal.

Serve your Zuppa di Ceci hot with a drizzle of olive oil and crusty bread on the side.

11. Zuppa di Cipolle

Zuppa di Cipolle is a tasty Italian onion soup. It’s a warm and comforting dish perfect for cold days.

To make it, you’ll need yellow onions, beef stock, and pancetta. Caramelize the onions slowly for the best flavor. Add wine and simmer until it reduces.

The soup is often served with toasted bread and grated cheese on top. Some recipes include potatoes for extra thickness.

You can enjoy this soup as a starter or main course. It’s a simple yet satisfying meal that warms you up from the inside out.

12. Risi e Bisi

Risi e Bisi is a classic Venetian dish that falls between a soup and a risotto. It’s made with rice and peas, creating a comforting and creamy meal.

To make Risi e Bisi, you’ll need rice, peas, broth, and a few other simple ingredients.

Start by cooking bacon or pancetta in a pot. Add leeks and garlic for flavor.

Next, add rice and stir it to coat with the fats. Gradually add warm broth while stirring, similar to making risotto.

Toss in the peas towards the end of cooking.

The final dish should be thick but still slightly soupy. It’s often finished with butter and Parmesan cheese for extra richness. Serve Risi e Bisi hot as a main course or a side dish.

13. Lenticchie al Cotechino

Lenticchie al Cotechino is a classic Italian dish often enjoyed on New Year’s Eve. It combines lentils and a special pork sausage called cotechino.

To make this dish, you’ll simmer the cotechino in water with onions, bay leaf, and spices. Cook it for about 45 minutes if using fresh sausage, or 20 minutes for precooked.

While the sausage cooks, prepare the lentils. Sauté onion, carrot, celery, and garlic in olive oil. Add the lentils and cook until tender.

Slice the cooked cotechino and serve it over the lentils. This hearty combination is said to bring good luck and prosperity for the coming year.

14. Pappa al Pomodoro

Pappa al Pomodoro is a classic Tuscan tomato and bread soup. This comforting dish is perfect for using up stale bread.

To make it, you’ll need tomatoes, garlic, basil, and olive oil.

Warm some broth in a pot, then add sliced garlic and chopped onion.

Next, add tomatoes and bring to a boil. Break them up as they cook. Season with salt and pepper, then let the mixture thicken for about 20 minutes.

Finally, add chunks of stale bread to soak up the flavorful liquid. Serve warm with a drizzle of olive oil and grated Parmesan cheese on top.

15. Zuppa di Rape e Patate

Zuppa di Rape e Patate is a comforting Italian soup that combines turnips and potatoes. This hearty dish warms you up on cold days.

To make it, start by sautéing onions and garlic in olive oil. Add diced turnips and potatoes, then pour in vegetable broth.

Let the soup simmer until the vegetables are tender. Season with salt, pepper, and herbs like rosemary or thyme.

You can blend part of the soup for a creamier texture or leave it chunky. Serve hot with crusty bread for a satisfying meal.

16. Borlotti Bean Soup

Borlotti bean soup is a hearty Italian dish that’s perfect for chilly days. These beans, also known as cranberry beans, have a nutty flavor and creamy texture.

To make the soup, start by sautéing onions and garlic in olive oil. Add diced vegetables like carrots and celery for extra flavor and nutrition.

Next, add your pre-cooked borlotti beans and broth.

Simmer the soup until the vegetables are tender. Some recipes include potatoes or tomatoes for added depth.

Season your soup with herbs like rosemary or thyme. You can also add a bit of pancetta for a richer taste. Serve this comforting soup with crusty bread for a satisfying meal.

17. Fagiolini all’Uccelletto

Fagiolini all’Uccelletto is a tasty Tuscan dish that combines beans with tomato sauce.

It’s a simple yet flavorful recipe you can easily make at home.

The main ingredient is cannellini beans, which are white kidney beans.

You can use canned beans or cook dried ones yourself.

To make this dish, you’ll cook the beans with garlic, sage, and tomato sauce.

These ingredients create a rich, savory flavor.

Despite its name meaning “little bird style,” this recipe is actually vegetarian.

It’s a great side dish or can be eaten on its own as a light meal.

Try serving Fagiolini all’Uccelletto with crusty bread to soak up the delicious sauce.

It’s a comforting and satisfying dish you’re sure to enjoy.

18. Polpo in Umido

Polpo in Umido is a tasty Italian dish made with stewed octopus. It comes from coastal areas of Italy and is loved by seafood fans.

To make this dish, you cook octopus with olive oil, garlic, and spices.

The octopus stews slowly until it’s very tender.

You can add tomatoes, white wine, or other flavors to the stew. Herbs like parsley are often used too.

This hearty soup is great as a main meal or side dish.

You can serve it with bread to soak up the rich broth.

19. Cacciucco

Cacciucco is a hearty Tuscan seafood stew that originated in the port city of Livorno. This flavorful dish combines various types of fish and shellfish in a rich tomato-based broth.

Traditionally, fishermen created cacciucco to use up smaller fish that couldn’t be sold at market.

The stew typically includes octopus, cuttlefish, and different kinds of fish added in stages based on their cooking times.

You’ll find cacciucco served with toasted bread rubbed with garlic. This helps soak up the delicious broth and adds texture to the dish.

The bread is often unsalted, a Tuscan specialty that goes stale quickly.

When making cacciucco at home, you can use a mix of seafood available to you.

The key is to add the ingredients in order of cooking time for the best results.

20. Pasta alla Gricia Soup

Pasta alla Gricia is a classic Roman dish that makes a great soup. You can easily turn this pasta dish into a hearty soup by adding more broth.

Start by cooking guanciale (pork jowl) until crispy. Then add pasta to simmering broth and cook until al dente.

Stir in grated Pecorino Romano cheese and lots of black pepper. The cheese will melt and create a creamy texture.

Top your soup with extra crispy guanciale bits and more cheese.

This simple but flavorful soup is perfect for cold days when you want something warm and filling.

21. Zuppa di Pesce

Zuppa di Pesce is a classic Italian seafood soup that will warm your heart. This dish combines fresh seafood like clams, mussels, squid, shrimp, and cod in a flavorful broth.

The base of the soup is made with tomatoes, white wine, and fennel. Garlic and herbs add depth to the flavor.

You can customize the seafood mix based on what’s available and fresh.

To make Zuppa di Pesce, start by sautéing garlic in olive oil. Add the broth ingredients and let them simmer. Then add your seafood and cook until just done.

Serve this soup with crusty bread for dipping.

It’s perfect for special occasions or a cozy dinner at home.

History of Italian Soups

Italian soups have a rich past rooted in regional traditions and local ingredients. From humble beginnings to treasured classics, these dishes reflect Italy’s culinary heritage.

Origin of Traditional Italian Soups

Italian soups started as simple, hearty meals for farmers and workers. They used whatever ingredients were on hand.

Minestrone, a popular vegetable soup, began in ancient Rome. Peasants made it with leftover vegetables and beans.

In Sicily, people created maccu from dried fava beans and fennel. This soup dates back thousands of years.

Pasta e fagioli, another classic, combined pasta and beans for a filling meal.

Northern Italy developed zuppa pavese, a soup with bread, eggs, and cheese. It kept soldiers warm during battles.

Evolution Over Time

As Italy changed, so did its soups. New ingredients arrived from other lands.

Tomatoes from the Americas became key in many recipes.

Chefs in wealthy homes made fancier versions of peasant soups. They added meat and exotic spices.

Italian wedding soup, despite its name, wasn’t for weddings. It combined “married” flavors of meat and greens.

Modern Italian soups now include global influences.

Zuppa Toscana, popular in the U.S., mixes Italian and American tastes. Chefs experiment with new ingredients while keeping traditional cooking methods.

Today, Italian soups range from light broths to thick, meal-like stews. They remain a beloved part of Italy’s food culture, enjoyed at home and in restaurants worldwide.

Key Ingredients in Italian Soups

Italian soups use fresh, flavorful ingredients to create rich and comforting dishes. The key components often include seasonal vegetables, aromatic herbs, and hearty proteins.

Common Herbs and Spices

Italian soups get their signature taste from a blend of herbs and spices.

Basil adds a sweet, peppery flavor to tomato-based soups. Oregano brings an earthy, slightly bitter taste.

Rosemary lends a pine-like aroma and pairs well with bean soups.

Garlic and onions form the base of many Italian soups. They add depth and sweetness when sautéed.

Bay leaves give a subtle flavor during cooking. Red pepper flakes bring a spicy kick to some recipes.

Common herbs and spices:

• Basil
• Oregano
• Rosemary
• Garlic
• Onions
• Bay leaves
• Red pepper flakes

Regional Variations in Ingredients

Italian soup ingredients vary by region.

Northern soups often use rice, beans, and root vegetables. Meanwhile, Tuscan soups feature bread and kale.

Southern Italian recipes include tomatoes, olive oil, and seafood.

In coastal areas, you’ll find fish-based soups like cioppino. Meanwhile, mountain regions use more meat and hearty vegetables.

Some areas add pasta to soups, while others use potatoes or beans for thickness.

Regional ingredients:

• North: Rice, beans, root vegetables
• Tuscany: Bread, kale
• South: Tomatoes, olive oil, seafood
• Coastal: Fish and shellfish
• Mountains: Meat, hearty vegetables