mangiabenepasta.com
Your place for traditional Italian recipes
ADVERTISEMENT
Quick and Easy Italian Soups
Stracciatelli  (Shredded Egg Soup)
(Serves 4)

Ingredients:

5 cups chicken broth
1-1/4 cups cooked brown or white rice
3 cups fresh spinach leaves, chopped
2/3 cup grated Parmesan cheese, divided
Ground black pepper
3 eggs, beaten

Directions:

Bring broth and rice to a boil in a large sauepan.  Stir in the spinach and 1/3   cup of Parmesan; season with pepper.  Reduce heat to a simmer. With a wooden spoon, swirl the soup in a circular motion while pouring the eggs slowly into the soup.  Simmer for 1 minute.  Divide among 4 soup bowls and sprinkle with some of the remaining Parmesan.
RECIPES
Stracciatelli (Shredded Egg Soup )
Tomato and Spinach Soup
Quick and Easy Chicken Soup
Quick Minestrone
Kale, Tomato and Bean Soup
Tomato and Spinach Soup

(Serves 2)

Ingredients:

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

Directions:

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 Chicken Soup

(Serves 4)

You can also use a shredded breast from a store-bought rotisserie chicken in place of the raw chicken breast in this recipe.  Add it at the same time as you would the raw chicken. I like to cook the pasta separately and add it at the end so that it doesn't soak up a lot of the broth.

Ingredients:

1 large boneless, skinless chicken breast (or cooked chicken breast)
2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, diced
2 celery stalks, chopped
1 garlic clove, minced
1 teaspoon finely chopped fresh thyme
Salt and pepper
6 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley
4-5 ounces tubetti or similar-size pasta, cooked

Directions:

Cut the chicken breast into bite-size pieces; set aside.  Heat olive oil in a large stockpot over medium heat.  Add the onion and cook for 2-3 minutes. Add the carrots, celery and garlic and sauté 3 to 4 minutes.  Add the thyme, salt and pepper and broth. Bring to a simmer. Add the chicken and parsley.  Cover and  simmer for 20-30 minutes or until the vegetables are tender. Stir in the cooked pasta, cook just long enough for the pasta to heat through and serve.
Quick Minestrone

(Serves 4)

Ingredients:

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

Directions:

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.
Home     |    Privacy Policy    |    Site Map   |  Contact Us 
Copyright  2001 - 2021   Sandra Laux
Italian Soup Recipes
ITALIAN SOUP RECIPES  >  QUICK AND EASY ITALIAN SOUPS
How to Prevent Pasta From Soaking Up All the Broth
For the best tasting soup, it's important  that the pasta stays firm and doesn't get mushy.  Pasta naturally soaks up liquid, and it will continue to to soak up whatever broth it is sitting in, even after the soup is done.  There are a few ways to minimize this.

Before you add the pasta, make sure that the soup is almost done.  Everything else in the soup should finish cooking in the same short time that the pasta needs to cook.  If there are beans in the soup, be sure that they are almost completely tender before adding the pasta.

Another method is to cook the pasta in boiling water separately and then add it to the soup just to heat it through before serving.

When freezing the soup to eat another time, omit the pasta and wait to add it when you defrost and re-heat the soup. 
INGREDIENTS
Borlotti Beans - Dry
MINESTRONE
There are three Italian words for soup.  Zuppa is generally used for simple soups, minestra is for a more substantial soup, such as a vegetable soup, and minestrone is considered to be a very substantial or large soup.  People often ask for a "classic" minestrone recipe but there is none.  Every region, city, town, and practically every family in Italy has its own version.  In Genoa, for instance, pesto is added to the traditional regional minestrone.  The important factor in making a a good minestrone is that fresh seasonal vegetables be used.  So naturally the ingredients of minestrone will change with the seasons.  Feel free to substitute vegetables in these recipes for what is available in your area.
Kale, Tomato and Bean Soup

(Serves 4)

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
Pinch red pepper flakes
3 cups chopped raw kale
1 teaspoon dried oregano
Salt and pepper to taste
4 cups low-sodium vegetable or chicken broth
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can diced tomatoes (recommend fire-roasted tomatoes)
Grated Parmesan cheese for serving

Directions:

In a large saucepan, heat the olive oil over medium-high heat.  Add the onion; saute until just starting to brown, 3-4 minutes.  Add the garlic and red pepper flakes; saute for 30 seconds.  Add the kale, dried oregano, salt and pepper.
Saute until the kale is wilted, about 3-4 minutes.  Add the broth, beans, and diced tomatoes.  Simmer the soup for 15 minutes. Ladle into bowls; sprinkle with Parmesan cheese.
RELATED ITEMS
You Might Also Like
We may earn a commission when you use one of our links to make a purchase.
Stracciatelli (Shredded Egg Soup)
Stracciatelli (Shredded Egg Soup)
Print Friendly and PDF
RELATED ITEMS
The cheese grater includes a fine drum, perfect for grating hard cheeses like Parmesan, chocolate, nuts and more.
The drum and handle separate easy for quick cleaning.
Simply load the garlic into the chamber and roll to chop from a coarse to a fine texture.