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Try our recipe for Tortellini in Brodo

SOUP RECIPES

RECIPES

Tortellini Soup

Escarole Soup with Meatballs

Minestrone

Stracciatelli

Leek and Swiss Chard Soup

Chickpea Soup in the Style of Molise

Barley and Bean Soup

Potato and Zucchini Soup with Mint

Ham, Bean, and Spinach Soup

Lentil and Sausage Soup

Tortellini Soup (serves 4-6)

2 tsp. olive oil

1-1/2 cups chopped onion

1/2 cup chopped red pepper

1 tsp. Italian seasoning

3 garlic cloves, minced

2 cups chopped spinach

The Glorious Soups and Stews of Italy

1 (16 oz.) can navy beans, drained

2 cans vegetable broth

1 (15 oz.) can whole tomatoes, undrained, and chopped

1 can artichoke hearts, cut into quarters

8 oz. cheese tortellini

Grated parmesan cheese for sprinkling

Heat the oil in a saucepan over medium-high heat.

Add the onion, pepper, seasoning, and garlic.  Sauté 5 minutes.

Add the spinach, beans, broth, tomatoes, and artichokes.

Bring to a boil, reduce heat and simmer 2 minutes.

Add the tortellini and simmer until the tortellini are tender, usually 8-10 minutes.

Serve in individual bowls.  Sprinkle each with parmesan.

Escarole Soup with Meatballs (serves 4)

Meatballs:

8 oz. ground beef

1 TB. parmesan cheese, grated

1 slice bread, soaked in milk, and squeezed dry

1 egg yolk

1 tsp. parsley

salt and pepper to taste

Combine all the meatball ingredients. Form into balls 1" in diameter. Set aside.

Soup:

4 cups chicken broth

1 head escarole, cut into small pieces

1 small onion, chopped

1/2 cup pastina, or other very small shaped pasta

2 eggs

2 TB. parmesan cheese

Salt to taste

Bring broth to a boil in a large saucepan.

Add the escarole, onion, and meatballs.  Cook about 3 minutes.

Add the pastina and cook 4-5 minutes.

In a bowl, whisk together the eggs and parmesan cheese.

Reduce the heat on the soup and whisk in the egg mixture.

Cook 2 more minutes. Serve.

Minestrone (serves 4)

2 TB. olive oil

1-2 garlic cloves, minced

1 medium onion, chopped

1 carrot, thinly sliced

2 stalks celery, sliced

1 cup shredded cabbage

1 (15 oz.) can cannellini beans, slightly drained

1 (14 oz.) can diced tomatoes

2 (14 oz.) cans beef broth

1/4 cup chopped parsley

1 tsp. dried basil

1 tsp. dried oregano

1 cup elbow macaroni

Pinch of red pepper flakes

Salt and pepper to taste

Heat oil in a stockpot over medium heat.

Add garlic, onion, carrot, celery, and cabbage.  Sauté 8-10 minutes.

Add beans, tomatoes, broth, parsley, basil, and oregano.

Bring to a boil, reduce heat, cover, and cook 1 hour.

Transfer about 1-1/2 cups of the soup to a food mill or blender and puree.

Return the puree to the soup and add pasta and red pepper. Salt and pepper to taste.

Cook an additional 15 minutes.  Add water if the soup gets too thick.  Serve.

Stracciatelli/Shredded Egg Soup  (serves 4)

4 cups chicken broth

3 eggs

Salt to taste

Pinch of nutmeg

1 TB. semolina

4 TB. grated Parmesan cheese

Reserve Ľ cup of the cold broth.

Bring the remaining broth to a simmer over low heat.

Break the eggs into a small bowl and add the salt, nutmeg, semolina, and cheese.

Add the cold broth and mix well.

When the soup is at a simmer, drizzle in the egg mixture.

With a spoon, gently move the egg back and forth so that the egg breaks into strands.

Simmer the soup for 1 minute and serve.

Leek and Swiss Chard Soup (serves 4)

"Zuppa di Porri e Bietole"

2 TB. unsalted butter

1 TB. olive oil

2 leeks, white and light green parts, cut into ˝" slices

8 oz. Swiss chard, cut into 1" pieces

6 cups chicken stock

1/2 cup Arborio rice

Salt and pepper

1/4 cup grated Parmesan cheese

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.

Add the Swiss chard and chicken stock and bring to a simmer.

Cook until the chard wilts, about 10 minutes.

Add the rice, salt, and pepper.

Cover and cook over low heat about 20 minutes until the rice is cooked.

Stir in cheese and serve.

Chickpea Soup in the Style of Molise (serves 4-6)

"Zuppa alla Molisana"

2 cups dried chickpeas, soaked overnight

3 TB. olive oil

1 medium onion, thinly sliced

6 slices Italian bread, toasted

4 eggs, beaten

16 oz. mozzarella cheese, sliced

2/3 cup grated parmesan cheese

Rinse the soaked chickpeas, put them in a pot, cover with water and bring to a boil.

Reduce to a simmer and cook 45 minutes, until the chickpeas are tender.

Drain the chickpeas and reserve the liquid.

In a skillet, sauté the onion in the oil until soft, about 5 minutes.

Add the chickpeas to the onions and cook about 5 minutes, stirring frequently.

Add 1 cup of the reserved liquid and cook 10-15 minutes or until the liquid is reduced by half.

Preheat oven to 375 degrees F. Grease a 9x13" baking dish.

Dip the bread into the eggs and place in the bottom of the baking dish.

Add ˝ of the chickpeas, ˝ of the mozzarella, ˝ of the parmesan, and ˝ of the remaining liquid.

Repeat the layers.  Bake for 25-30 minutes.  Serve in soup bowls with a slice of bread in each.

Barley and Bean Soup (serves 4-6)

"Zuppa di Orzo e Fagioli"

1 cup cranberry or red kidney beans

2 oz. pancetta or bacon, finely chopped

1 TB. olive oil

2 stalks celery, chopped

2 carrots, chopped

1 onion, chopped

2 garlic cloves, chopped

8 cups water

1/2 cup pearl barley

Salt and pepper

Rinse the beans and put in a bowl.  Cover with water and allow to sit for 4 hours.

Drain the beans and add to a saucepan with 8 cups of water.

Cook over low heat, uncovered, about 1 hour, or until the beans are tender.

Drain and reserve the liquid.

In a saucepan over medium heat, sauté the pancetta in the oil until lightly browned, about 5 minutes.

Add the celery, carrots, onion, and garlic.  Sauté about 8 minutes.

Puree the beans and the vegetable mixture in a food mill or blender.

Return the puree to the saucepan.  Add the reserved cooking liquid, barley, salt and pepper.

Bring to a simmer and cook until barley is tender about 30 minutes.  Serve.

Potato and Zucchini Soup with Mint (serves 6)

"Zuppa di Patate, Zucchini e Menta"

1 onion, chopped

3 TB. olive oil

8 cups chicken stock

3 potatoes, peeled and diced

Salt and pepper

3 small zucchini, thinly sliced

1 cup small dried pasta, such as ditali or tubetti

2 TB. chopped fresh mint

Grated parmesan cheese

In a large saucepan over medium heat, sauté the onion in the oil until tender, about 5 minutes.

Add the stock, potatoes, salt, pepper, and zucchini.

Bring to a simmer and cook 10 minutes until the vegetables soften.

Add the pasta and cook until al dente.  Stir in the mint.

Serve in individual bowls and sprinkle with cheese.

Ham, Bean and Spinach Soup (serves 4)

1 TB. olive oil

1 small onion, chopped

3 garlic cloves, chopped

5 oz. fresh spinach, chopped

1 tsp. sugar

1/4 tsp. dried oregano

2 (14 oz.) cans chicken or vegetable broth

1/4 cup grated Parmesan cheese

1 (15 oz.) can navy beans, drain top liquid

Salt and pepper

4 TB. pastina or orzo

1/2 cup cubed smoked ham

Heat oil in a large saucepan over medium-low heat.

Add the onions and garlic and sauté for 10 minutes.

Add the spinach, sugar, and oregano.  Cook 10 minutes.

Add the broth, bring to a boil, then reduce to low.

Stir in the parmesan, beans with their liquid, pasta, and ham.

Season with salt and pepper.  Simmer over low heat for 20 minutes.

Lentil and Sausage Soup (serves 6)

1 medium onion, chopped

1 garlic clove, chopped

2-3 stalks celery, sliced

2 carrots, sliced

2 cups dried lentils

8 oz. cooked Italian sausage

1/4 cup tomato paste or ketchup

Salt and pepper to taste

8-10 cups water

Put all of the ingredients in a large stockpot.  Begin by using 8 cups of water.

Place pot over medium-high heat and bring to a boil.

Reduce heat to a simmer and cook uncovered for 1 hour or until lentils are tender.

If soup is too thick, add more water during cooking process.

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