Whether a classic minestrone or a hearty sausage and kale, Italian soups combine delicious flavors that will warm up any meal. Try an Italian soup on a Saturday evening with crusty Italian bread and a crunchy green salad.See Popular Italian Soups Recipes
Fans of seafood will fall for this flavorful stew featuring clams, cod, shrimp and scallops.
This hearty meatless stew is comfort food for a wintery day.
Warm and hearty! This rich Italian soup combines sausage, broccoli, tomatoes and, best of all, pasta.
Crumbled Italian sausage adds slow cooked flavor to this broth-based soup that's filling enough for dinner and delicious enough to serve at a party.
Ribollita ("twice boiled" in Italian) is a Tuscan classic made from reheated minestrone. Charlie Parker spikes his version with sweet smoked paprika and fire-roasted tomatoes.
This classic Italian soup always features the trio of meatballs, greens usually spinach or escarole and pasta.
In Panicale, the small Umbrian town where Nancy Silverton's house is located, Matt Molina bought Umbrian lentils -- a small, brownish-green variety grown in Castelluccio. "They have a rich, buttery flavor that's so comforting," he says. Molina simmered them slowly until they were exquisitely creamy.
Minestrone recipes don't come much easier than this slow cooker soup. Just plug in your slow cooker, pour the ingredients in the bowl, and add the pasta during the last 10 minutes.
In this slow cooker recipe, dried beans simmer with sausage and Italian seasoning all day while you're away. When you come home, stir in the spinach and dinner is served.
Chock-full of veggies in a tomatoey broth, pretty much any minestrone you come across is going to be a reasonably good choice. But the real spoiler is sodium, which is off the charts in most typical recipes and prepared versions. This mouthwatering meal in a bowl is case in point that you don't need to lean on salt for flavor when you use lots of herbs like basil, oregano, and parsley and aromatics like garlic and onion.
This recipe is an adaptation of the enticing stew served at Nicolas Jimenez's Restaurante Tubal, in Navarra. Jimenez updates the dish by reducing the cooking time, which keeps the vegetable flavors bright. He also lightens the recipe by adding less flour to the sauce of olive oil, garlic, and ham.
Just four pantry and refrigerator staples are required to make this quick and comforting Italian soup.
Top-quality jarred pesto is the key to this soup, contributing a lovely, herby nuttiness. Simmering the soup with a Parmigiano-Reggiano rind adds even more flavor complexity.
This homey chicken dish is loaded with soft, sweet roasted peppers and onions. To punch up the flavor, Ethan Stowell adds plump, meaty green olives, like Italian Castelvetrano or Cerignola. Serve the stew with crusty bread to sop up all of the juices.
Ribollita, a hearty Italian vegetable soup, includes bread and beans for a filling vegetarian meal.