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Italian Soup Recipes
| Minestra alla Genovese |
Minestra alla Genovese
(Serves 4)
Pesto sauce originated in Genoa and many times when you see a dish 'alla Genovese' it is
because it contains pesto. This recipe uses a pesto with tomato which is more common in
Sicily. The addition of the pesto is what makes this dish so flavorful. Note that all ingredients do
not go into the pot at one time but in a sequence. By first sauteing the onions, you produce the
essential underlying flavor which is later imparted to the other vegetables. You also add the
most tender vegetables last so that they don't become too soft.
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped leeks
1 cup diced potatoes
1 cup diced carrots
Salt and pepper
6 cups chicken broth
Pinch of saffron
1/2 cup cut green beans
1/2 cup diced zucchini
2-3 ounces linguine
Pesto (recipe follows)
Parmesan cheese for garnish
Heat the oil in a large stockpot.
Add the onions and saute over low heat for 5 minutes.
Add the leeks, potatoes, carrots, salt and pepper. Saute another 5 minutes
Add the chicken broth and saffron. Bring to a boil then reduce heat.
Cover and simmer for 30 minutes.
Add the green beans and zucchini.
Break the linguine into 1-2 inch pieces and add to the soup.
Cook for 15 more minutes.
Just before serving, stir half of the pesto into the hot soup.
Top individual serving with Parmesan and pass additional pesto.
Pesto:
2 garlic cloves
12 large basil leaves
1/4 cup grated Parmesan
1 heaping tablespoon tomato paste
1/4 cup olive oil
Put the garlic, basil, and Parmesan in a food processor and puree.
Add the tomato paste and olive oil. Puree until combined.
RECIPES
Minestra alla Genovese
Onion Soup
Split Green Pea Soup
Venetian Pea and Rice Soup (Risi e Bisi)
Cabbage Soup with Bread and Cheese
QUICK & EASY SOUPS
Tomato and Spinach Soup
Quick and Easy Chicken Soup
Quick Minestrone
Italian Wedding Soup
Quick and Easy Vegetable Soup
Minestra alla Genovese
Onion Soup
Split Green Pea Soup
Venetian Pea and Rice Soup (Risi e Bisi)
Cabbage Soup with Bread and Cheese
QUICK & EASY SOUPS
Tomato and Spinach Soup
Quick and Easy Chicken Soup
Quick Minestrone
Italian Wedding Soup
Quick and Easy Vegetable Soup
Onion Soup
(Serves 6 – 8)
1/2 cup olive oil
3/4 pound onions, thinly sliced
3 garlic cloves, minced
1/2 cup tomato puree
6 cups beef broth
Salt and pepper
7 ounces spaghetti
1/4 cup grated Parmesan cheese
Heat the olive oil in a large soup pot over medium-low heat.
Add the onions, and sauté until the onions are well browned, 8 to 10 minutes.
Add the garlic and cook 1 minute.
Add the tomato puree and cook 2 minutes.
Add the broth and bring to a boil.
Reduce the heat, cover, and simmer 30 minutes.
Break the pasta into 1-inch pieces.
Bring the soup back up to a boil and add the pasta.
Season the soup with salt and pepper.
Cook the soup until the pasta is al dente, about 8 to 9 minutes.
If the soup is too thick, add more broth or water.
Serve topped with grated Parmesan cheese.
Split Green Pea Soup
“Zuppa di Piselli Secchi”
(Serves 8 to 10)
This soup is usually made with a leftover smoked ham bone when most of the meat
has already been removed. If a ham bone is not available, simply cut cubes of smoked
ham and add them during the final hour of cooking.
1 pound dried split green peas
6 to 8 cups water
1 smoked ham bone
1 large onion, chopped
2 carrots, sliced
2-3 celery stalks, sliced
1/2 teaspoon garlic powder
1 tablespoon tomato paste
Salt and pepper
In a large stockpot, combine all the ingredients with 6 cups of water.
Bring the mixture to a boil over medium heat.
Reduce the heat and simmer for 1 hour.
Remove the ham bone from the pot to a cutting board.
Cut off the meat, trim the fat, and discard the bone.
Cut the meat into bite-size pieces and return them to the pot.
Cook 30 to 60 minutes longer, until the soup is of desired consistency.
Add additional water any time during cooking if the soup gets too thick.
“Zuppa di Piselli Secchi”
(Serves 8 to 10)
This soup is usually made with a leftover smoked ham bone when most of the meat
has already been removed. If a ham bone is not available, simply cut cubes of smoked
ham and add them during the final hour of cooking.
1 pound dried split green peas
6 to 8 cups water
1 smoked ham bone
1 large onion, chopped
2 carrots, sliced
2-3 celery stalks, sliced
1/2 teaspoon garlic powder
1 tablespoon tomato paste
Salt and pepper
In a large stockpot, combine all the ingredients with 6 cups of water.
Bring the mixture to a boil over medium heat.
Reduce the heat and simmer for 1 hour.
Remove the ham bone from the pot to a cutting board.
Cut off the meat, trim the fat, and discard the bone.
Cut the meat into bite-size pieces and return them to the pot.
Cook 30 to 60 minutes longer, until the soup is of desired consistency.
Add additional water any time during cooking if the soup gets too thick.
Venetian Pea and Rice Soup
"Risi e Bisi"
(Serves 4)
This is a typical soup from the Veneto region, prepared in the winter and using peas to
make the stock. It is usually served with a fair amount of liquid.
4 cups chicken or beef broth
2 tablespoons olive oil
4 tablespoons butter, divided
1 small onion, diced
2 ounces thick pancetta, diced
3/4 cup risotto rice
2 cups peas
2 tablespoons chopped mint
4 tablespoons Parmesan cheese
Salt and pepper
Bring broth to a simmer in a saucepan.
In a large deep skillet, heat the oil and 2 tablespoons of butter.
Add the onion and cook over low heat until soft, about 5 minutes.
Increase heat to medium, add pancetta and cook 2 more minutes.
Add the rice and stir to coat well with the oil mixture.
Pour in the hot broth, lower the heat, and simmer 10 minutes.
Add the peas and cook until rice is tender, 6-7 minutes.
Remove from heat, stir in remaining butter, mint, and Parmesan.
Season with salt and pepper and serve.
"Risi e Bisi"
(Serves 4)
This is a typical soup from the Veneto region, prepared in the winter and using peas to
make the stock. It is usually served with a fair amount of liquid.
4 cups chicken or beef broth
2 tablespoons olive oil
4 tablespoons butter, divided
1 small onion, diced
2 ounces thick pancetta, diced
3/4 cup risotto rice
2 cups peas
2 tablespoons chopped mint
4 tablespoons Parmesan cheese
Salt and pepper
Bring broth to a simmer in a saucepan.
In a large deep skillet, heat the oil and 2 tablespoons of butter.
Add the onion and cook over low heat until soft, about 5 minutes.
Increase heat to medium, add pancetta and cook 2 more minutes.
Add the rice and stir to coat well with the oil mixture.
Pour in the hot broth, lower the heat, and simmer 10 minutes.
Add the peas and cook until rice is tender, 6-7 minutes.
Remove from heat, stir in remaining butter, mint, and Parmesan.
Season with salt and pepper and serve.
Cabbage Soup with Bread and Cheese
(Serves 6)
This soup is from the Valle d’Aosta region of Italy, high up in the Alps.
The food in this area is hearty and substantial. Fontina cheese is produced in this region.
In this recipe Fontina is combined with cabbage to make a ‘baked’ soup.
The bread absorbs most of the liquid which creates an unusually thick soup.
Add more broth during baking time if you prefer a thinner soup.
1 medium Savoy cabbage, cored and quartered
Salt and pepper
10 to 12 ounces Fontina cheese, thinly sliced
12 slices rye, whole wheat, or Italian bread
6 slices bacon, cooked crisp and crumbled (optional)
6 cups chicken or beef broth, warmed to a simmer
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, cut into pieces
Bring a large pot of salted water to a boil over high heat.
Add cabbage and reduce heat to a simmer.
Cook uncovered until tender, 15 to 20 minutes.
Drain and allow to cool.
Thinly slice the cabbage crosswise.
Preheat the oven to 350 degrees F.
Arrange 4 slices of the bread in a deep 3-quart baking dish.
Cover with half of the sliced cabbage, half of the cheese, and half of the bacon.
Repeat the layers and cover with the remaining bread.
Season the broth with salt and pepper, and add the cinnamon.
Carefully pour the broth over the contents of the baking dish.
Dot the top with butter.
Bake for 45 minutes, or until the top is brown and the soup is bubbling.
Remove from oven and let rest for 5 minutes.
Spoon the toast and cabbage into serving bowls and add some of the broth.
(Serves 6)
This soup is from the Valle d’Aosta region of Italy, high up in the Alps.
The food in this area is hearty and substantial. Fontina cheese is produced in this region.
In this recipe Fontina is combined with cabbage to make a ‘baked’ soup.
The bread absorbs most of the liquid which creates an unusually thick soup.
Add more broth during baking time if you prefer a thinner soup.
1 medium Savoy cabbage, cored and quartered
Salt and pepper
10 to 12 ounces Fontina cheese, thinly sliced
12 slices rye, whole wheat, or Italian bread
6 slices bacon, cooked crisp and crumbled (optional)
6 cups chicken or beef broth, warmed to a simmer
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, cut into pieces
Bring a large pot of salted water to a boil over high heat.
Add cabbage and reduce heat to a simmer.
Cook uncovered until tender, 15 to 20 minutes.
Drain and allow to cool.
Thinly slice the cabbage crosswise.
Preheat the oven to 350 degrees F.
Arrange 4 slices of the bread in a deep 3-quart baking dish.
Cover with half of the sliced cabbage, half of the cheese, and half of the bacon.
Repeat the layers and cover with the remaining bread.
Season the broth with salt and pepper, and add the cinnamon.
Carefully pour the broth over the contents of the baking dish.
Dot the top with butter.
Bake for 45 minutes, or until the top is brown and the soup is bubbling.
Remove from oven and let rest for 5 minutes.
Spoon the toast and cabbage into serving bowls and add some of the broth.
Tomato and Spinach Soup
(Serves 2)
1 tablespoon olive oil
1/4 cup finely chopped onion or shallot
1 large garlic clove, minced
1 (15 ounce) can diced tomatoes, drained
1 (15 ounce) can crushed tomatoes
1 cup vegetable or chicken stock
5-6 ounces fresh spinach, coarsely chopped
Salt and pepper
Parmesan cheese for garnish
In a medium saucepan over moderate heat, combine olive oil, onion, and garlic.
Saute for 5 minutes.
Add the diced and crushed tomatoes, and the stock. Stir to combine.
Bring the soup up to a boil and stir in spinach. Season with salt and pepper.
Reduce heat and simmer, uncovered, 15 to 20 minutes.
To serve, sprinkle individual servings with Parmesan cheese.
(Serves 2)
1 tablespoon olive oil
1/4 cup finely chopped onion or shallot
1 large garlic clove, minced
1 (15 ounce) can diced tomatoes, drained
1 (15 ounce) can crushed tomatoes
1 cup vegetable or chicken stock
5-6 ounces fresh spinach, coarsely chopped
Salt and pepper
Parmesan cheese for garnish
In a medium saucepan over moderate heat, combine olive oil, onion, and garlic.
Saute for 5 minutes.
Add the diced and crushed tomatoes, and the stock. Stir to combine.
Bring the soup up to a boil and stir in spinach. Season with salt and pepper.
Reduce heat and simmer, uncovered, 15 to 20 minutes.
To serve, sprinkle individual servings with Parmesan cheese.
| QUICK AND EASY SOUPS |
Quick and Easy Chicken Soup
(Serves 4)
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
2 medium carrots, diced
1 parsnip, chopped (optional)
1 medium onion, chopped
2 celery stalks, chopped
2 bay leaves
Salt and pepper
6 cups low-sodium chicken broth
4-5 ounces tubetti or similar-size pasta
2 tablespoons chopped fresh parsley
Cut chicken breasts into bite-size pieces; set aside.
Heat olive oil in a large stockpot over medium heat.
Add the carrots, parsnip, onion, and celery and sauté 5 to 6 minutes.
Add the bay leave, salt and pepper, and broth.
Cover and cook for 10 minutes.
Add the chicken, pasta, and parsley.
Cook another 10 minutes or until pasta is tender.
If the soup is too thick add some broth or water.
Serve.
(Serves 4)
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
2 medium carrots, diced
1 parsnip, chopped (optional)
1 medium onion, chopped
2 celery stalks, chopped
2 bay leaves
Salt and pepper
6 cups low-sodium chicken broth
4-5 ounces tubetti or similar-size pasta
2 tablespoons chopped fresh parsley
Cut chicken breasts into bite-size pieces; set aside.
Heat olive oil in a large stockpot over medium heat.
Add the carrots, parsnip, onion, and celery and sauté 5 to 6 minutes.
Add the bay leave, salt and pepper, and broth.
Cover and cook for 10 minutes.
Add the chicken, pasta, and parsley.
Cook another 10 minutes or until pasta is tender.
If the soup is too thick add some broth or water.
Serve.
Quick Minestrone
(Serves 4)
1/4 cup olive oil
1 small onion, chopped
2 garlic cloves, mined
6 cups chopped kale
1 pound bag frozen mixed Italian vegetables (zucchini, green beans, cauliflower, broccoli)
1 (14-ounce) can diced tomatoes in juice
1 cup ditalini or similar-size pasta
5 cups chicken broth
2 cups water
Salt and pepper
1 (15-ounce) can cannellini beans, drained
Grated Parmesan cheese for serving
Heat oil in a large stockpot over medium-high heat.
Add the onion and garlic. Cook for 3 minutes.
Add the kale and sauté for 1 minute.
Add vegetables, tomatoes, pasta, broth, water, salt and pepper.
Simmer, uncovered, until vegetables are tender and pasta is cooked, about 10 minutes.
Mash half of the beans with a fork or process in a food processor.
Stir the mashed and whole beans into the soup.
Cook another 5 minutes.
Serve in individual bowls sprinkled with Parmesan cheese.
(Serves 4)
1/4 cup olive oil
1 small onion, chopped
2 garlic cloves, mined
6 cups chopped kale
1 pound bag frozen mixed Italian vegetables (zucchini, green beans, cauliflower, broccoli)
1 (14-ounce) can diced tomatoes in juice
1 cup ditalini or similar-size pasta
5 cups chicken broth
2 cups water
Salt and pepper
1 (15-ounce) can cannellini beans, drained
Grated Parmesan cheese for serving
Heat oil in a large stockpot over medium-high heat.
Add the onion and garlic. Cook for 3 minutes.
Add the kale and sauté for 1 minute.
Add vegetables, tomatoes, pasta, broth, water, salt and pepper.
Simmer, uncovered, until vegetables are tender and pasta is cooked, about 10 minutes.
Mash half of the beans with a fork or process in a food processor.
Stir the mashed and whole beans into the soup.
Cook another 5 minutes.
Serve in individual bowls sprinkled with Parmesan cheese.
Italian Wedding Soup
(Serves 8)
(Serves 8)
Escarole is a slightly bitter green that Italians are fond of using in traditional wedding soup.
You can substitute spinach if you prefer. The soup can be made ahead and reheated before serving.
There are several variations of this recipe, which are listed below the main recipe.
1 large egg
8 ounces ground veal
8 ounces ground beef
1/3 cup Italian-flavored bread crumbs
2 tablespoons minced parsley
1/4 teaspoon ground nutmeg
Salt to taste
8 cups chicken broth
Pepper to taste
3 cups escarole, chopped into small pieces
Grated Parmesan cheese for sprinkling
In a large bowl, lightly beat the egg.
Add the veal, beef, bread crumbs, parsley, nutmeg, and salt. Mix well.
Form the mixture into balls about 1-inch in diameter. Set aside. *
In a large pot, bring the broth to a boil. Add pepper to taste.
Add the escarole to the broth, cover, and simmer for 5 minutes.
Add the meatballs and simmer for an additional 5 minutes
Serve in soup bowls. Sprinkle with Parmesan cheese.
* Meatballs in this soup are traditionally cooked in the broth.
If you prefer, you may bake or saute them first before adding them to the broth.
Variations:
With pasta:
After adding the meatballs, cook for 5 minutes, then add 3/4 cup of any very small pasta
(such as orzo, mini stars, or pastina) and cook for additional time depending on the size of the pasta
used, usually 6-8 minutes.
With egg:
In a bowl, whisk together 1 egg, 1 tablespoon Parmesan cheese, and dash of salt.
Slowly whisk the egg mixture into the simmering soup and cook for 2 more minutes.
You can substitute spinach if you prefer. The soup can be made ahead and reheated before serving.
There are several variations of this recipe, which are listed below the main recipe.
1 large egg
8 ounces ground veal
8 ounces ground beef
1/3 cup Italian-flavored bread crumbs
2 tablespoons minced parsley
1/4 teaspoon ground nutmeg
Salt to taste
8 cups chicken broth
Pepper to taste
3 cups escarole, chopped into small pieces
Grated Parmesan cheese for sprinkling
In a large bowl, lightly beat the egg.
Add the veal, beef, bread crumbs, parsley, nutmeg, and salt. Mix well.
Form the mixture into balls about 1-inch in diameter. Set aside. *
In a large pot, bring the broth to a boil. Add pepper to taste.
Add the escarole to the broth, cover, and simmer for 5 minutes.
Add the meatballs and simmer for an additional 5 minutes
Serve in soup bowls. Sprinkle with Parmesan cheese.
* Meatballs in this soup are traditionally cooked in the broth.
If you prefer, you may bake or saute them first before adding them to the broth.
Variations:
With pasta:
After adding the meatballs, cook for 5 minutes, then add 3/4 cup of any very small pasta
(such as orzo, mini stars, or pastina) and cook for additional time depending on the size of the pasta
used, usually 6-8 minutes.
With egg:
In a bowl, whisk together 1 egg, 1 tablespoon Parmesan cheese, and dash of salt.
Slowly whisk the egg mixture into the simmering soup and cook for 2 more minutes.
Quick and Easy Vegetable Soup
(Serves 4)
(Serves 4)
You can have this soup on the table and ready to serve in under 45 minutes.
It is an economical soup to use up whatever vegetables you may have in your refrigerator.
The onion, garlic, carrots, and celery make a flavorful base for this soup and we recommend not
changing these ingredients. But feel free to substitute whatever vegetables you may have in your
refrigerator for the zucchini and spinach. The same is true of the beans. We have made this soup
with baby lima beans, navy beans, and garbanzo beans. If you have some prepared tomato sauce
on hand, you can substitute that for the tomato paste. This is a fairly thick soup but you can add some
water near the end of the cooking time if you like a soup with more broth.
2 teaspoons olive oil
1 small onion, chopped
1 garlic clove, chopped
1 teaspoon Italian seasoning
Pinch of red pepper flakes (optional)
2 carrots, cut into small cubes
2 stalks celery, sliced
1 small zucchini, quartered and sliced
2 cups chopped fresh spinach
32 ounces vegetable or chicken broth
1/2 cup frozen or canned beans
2 tablespoons tomato paste
1/2 cup digitali, elbows, or other small pasta
Salt and pepper
Garnish: Grated Parmesan cheese
In a large soup pot, heat olive oil over medium heat.
Add the onions, garlic, Italian seasoning, and red pepper flakes.
Saute about 5 minutes, or until the onions are just beginning to brown.
Add the carrots, celery, zucchini, and spinach.
Saute 2-3 minutes.
Add the broth, beans, and tomato paste.
Bring the soup to almost a boil and add the pasta.
Reduce heat to low, cover, and simmer for 20-25 minutes.
Add some water if the soup is too thick.
Season with salt and pepper.
Serve. Sprinkle with Parmesan, if desired.
It is an economical soup to use up whatever vegetables you may have in your refrigerator.
The onion, garlic, carrots, and celery make a flavorful base for this soup and we recommend not
changing these ingredients. But feel free to substitute whatever vegetables you may have in your
refrigerator for the zucchini and spinach. The same is true of the beans. We have made this soup
with baby lima beans, navy beans, and garbanzo beans. If you have some prepared tomato sauce
on hand, you can substitute that for the tomato paste. This is a fairly thick soup but you can add some
water near the end of the cooking time if you like a soup with more broth.
2 teaspoons olive oil
1 small onion, chopped
1 garlic clove, chopped
1 teaspoon Italian seasoning
Pinch of red pepper flakes (optional)
2 carrots, cut into small cubes
2 stalks celery, sliced
1 small zucchini, quartered and sliced
2 cups chopped fresh spinach
32 ounces vegetable or chicken broth
1/2 cup frozen or canned beans
2 tablespoons tomato paste
1/2 cup digitali, elbows, or other small pasta
Salt and pepper
Garnish: Grated Parmesan cheese
In a large soup pot, heat olive oil over medium heat.
Add the onions, garlic, Italian seasoning, and red pepper flakes.
Saute about 5 minutes, or until the onions are just beginning to brown.
Add the carrots, celery, zucchini, and spinach.
Saute 2-3 minutes.
Add the broth, beans, and tomato paste.
Bring the soup to almost a boil and add the pasta.
Reduce heat to low, cover, and simmer for 20-25 minutes.
Add some water if the soup is too thick.
Season with salt and pepper.
Serve. Sprinkle with Parmesan, if desired.
| RELATED RECIPES More Italian Soup Recipes Cream and Pureed Soups Christmas Eve Soups and Risotto Italian Stew Recipes Tortellini in Brodo |
Each region of Italy has its own unique
version of the classic soup, minestrone.
In Piedmont and other northern regions,
the addition of rice is traditional. The
Tuscan and Umbrian version contains
beans. Minestroni made in the south of
Italy are flavored with oil, garlic, and
tomatoes, and often contain pasta. In
Milan you will find minestrone with red
kidney beans, potatoes, zucchini,
cabbage, peas, and rice.
In Emilia-Romagna, the beans are
white, fresh green beans are added,
and the rice is omitted.
version of the classic soup, minestrone.
In Piedmont and other northern regions,
the addition of rice is traditional. The
Tuscan and Umbrian version contains
beans. Minestroni made in the south of
Italy are flavored with oil, garlic, and
tomatoes, and often contain pasta. In
Milan you will find minestrone with red
kidney beans, potatoes, zucchini,
cabbage, peas, and rice.
In Emilia-Romagna, the beans are
white, fresh green beans are added,
and the rice is omitted.
| Minestrone |
Canned broths are a real time saver and
may be used successfully as a base for
homemade soup. We recommend that you
use low-sodium broths as the salt in regular
canned broth will concentrate during cooking
a create a very salty soup. Avoid canned
broths labeled "Light and Fat-Free" as these
have little more flavor than plain water.
may be used successfully as a base for
homemade soup. We recommend that you
use low-sodium broths as the salt in regular
canned broth will concentrate during cooking
a create a very salty soup. Avoid canned
broths labeled "Light and Fat-Free" as these
have little more flavor than plain water.
| Canned Broths |
