italian soup

This pasta fagioli from Delish.com is a whole meal in a soup.

Pasta e Fagioli

olive oil

lb. spicy (or sweet) Italian sausage

yellow onion, finely chopped

carrots,

celery,

garlic,

kosher salt

black pepper

Great Northern Beans

tomatoes

c. Swanson Chicken Broth

rosemary, leaves

c. ditalini pasta (or other small shape)

Parmesan,

parsley,

What foods do you like to make in the winter?

Amazing recipe. One thing I did, and recommend doing having made this recipe with and without, is adding 1/2 cup of red wine (you could use white too for a different flavor profile) after cooking down the celery, onions, carrots, and garlic. It deglazes the pan and loosens up those yummy parts stuck to the bottom of the pan and also adds more depth to the soup.

This is my husband’s favorite soup. I definitely use more broth then the recipe calls for because the pasta soaks it up. Also use I box broth and one box stock for a richer flavor.

This is a great ratio recipe.  I added 3 tbsp of tomato paste at beginning, 1 cup of white wine  to deglaze after 10 minutes  and 3oz (2 cups) fresh chopped spinach.   I added 300g (12 oz) of dry fried mushrooms at the end.   A great recipe tweaked to our tastes

I made this tonight. I used what I had. I had chorizo. Everything else was the same. I added the rosemary but I didn't chop it. I just put the whole spring in, also added a sprig of fresh thyme. I had tubettini so that's what I used. The broth was excellent before adding the pasta. I hope there is some left after the pasta cooks.

Made Pasta e Fagioi for dinner. Very tasty.
Gad I cut the recipe in half so now I only have about 2 meals of leftovers 😁

Very good, but it takes way more than 20 minutes.  The carrots were hard after 20 minutes.  Takes at least an hour to cook

This recipe is so easy and so Delish!!!  Its 90 degrees out, but I'm craving my Pasta e Fagioli.  Very tasteful, and soothes your belly!!!  Love Delish recipes!

My cousin made this. A M A Z I N G dish... soup er yummy. Cant wait to make it.

I made this today and its delicious! The only things I did differently was I used 1lb of Italian sausage instead of a half pound. I also added about a tbsp of vegeta seasoning which is great for most any recipes with a chicken broth base and I used 2 cups of ditalini as opposed to 1.5 cups. Theres a lot of broth so 2 cups won't soak it all up. I omitted the rosemary because I've never been a fan of it.

https://streaming.hearstdigitalstudios.com/731f15dd-a44c-4682-b88d-421e7fd19d75/video_rover_16x9_1080p_hd_1542138279_61155.mp4

Pasta E Fagioli Is The Easy Weeknight Dinner Soup Recipe You Need

Pasta E Fagioli Is The Only Soup You Need This Winter

Italian Sausage Soup is a 30-minute soup recipe with Italian sausage and pantry staples. Made for Instant Pot or stove, this sausage soup is a breeze for beginners and satisfies the whole family! Serve it with croutons or French bread and they&#039;ll go wild!

Italian Sausage Soup with Orzo

lb. Italian Sausage (mild

Tbsp Olive Oil (optional)

Red Onion (diced)

Garlic (finely chopped)

Celery (diced)

Orzo Pasta (or other pasta)

Chicken Broth

Diced Tomatoes (keep juice)

tsp Dried Italian Seasoning

Salt

Black Pepper

Select &quot;Sauté&quot; on the Instant Pot and add OLIVE OIL. When the display reads &quot;Hot&quot;, add SAUSAGE, ONION, CELERY, and GARLIC. Saute until tender, stirring as needed. Drain some of the fat, if desired.

To the cooker, add UNCOOKED PASTA, CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING; SALT, and PEPPER.

Press the &quot;Cancel&quot; function on the Instant Pot. Secure and turn pressure release valve to the &quot;Sealing&quot; position.

Select &quot;Manual&quot; or &quot;Pressure Cook&quot; for 1 minute on HIGH pressure (yes, you heard that right...1 min) or 2 min if using thicker pasta like macaroni, bow tie, or penne.

When the cycle is complete, a Quick Pressure Release (QPR) is needed to depressurize the cooker and prevent overcooking the orzo pasta. If you use a thicker pasta, allow 10 min natural pressure release.This is done by turning the pressure release valve from &quot;sealing&quot; to &quot;venting&quot; position, using an oven mitt for protection.CAUTION: The steam shoots upward from the pressure valve when depressurizing. Always stand back from the cooker when releasing the steam.

Allow the cooker to fully release all of the pressure until the &#039;float valve&#039; drops before attempting to open the lid. This process can take several minutes.The cooker automatically goes into &quot;Keep Warm&quot; mode until you shut it off.

Italian Sausage Soup [Instant Pot Instructions]

Step 1: Heat a 4-quart soup pot on medium-high.Step 2: Add SAUSAGE to the pot, breaking it into small pieces; brown the sausage, stirring as needed; transfer to a plate; set aside. Carefully drain the extra grease, if needed.Step 3: To the same heated skillet, add ONION, GARLIC, and CELERY; sauté until fragrant and tender, stirring as needed (3-4 min).Step 4: Add dry ORZO; sauté until toasted and fragrant (about 2-3 min); stirring as needed.Step 5. Add CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING, SALT, PEPPER, and BROWNED SAUSAGE.Step 6: Bring soup just to boil; then reduce heat to medium-low and simmer until orzo is cooked to your liking (10-15 min); serve warm.

Italian Sausage Soup [Stove Instructions]

Serve Italian Sausage Soup warm garnished with (optional) croutons or sliced French bread. Store in an airtight container up to 5 days in the refrigerator and up to 30 days in the freezer.

Serving and Storage Instructions

https://embed.mediavine.com/videos/eqhm6djyoihfdzs9cjqv

Italian Sausage Soup is a 30-minute soup recipe with whole-grain orzo, Italian sausage, tomatoes, and pantry seasonings. Instructions include Instant Pot and stove methods.

This Creamy Italian Quinoa Soup is not only amazingly delicious, but it’s also packed with protein, fiber and essential vitamins and antioxidants.&nbsp;

Creamy Italian Quinoa Soup

onion

carrots

celery (diced)

garlic

bone broth (chicken broth

chickpeas (drained & rinsed)

tomatoes (undrained)

tomato sauce

Italian seasoning

red pepper flakes

spinach (coarsely chopped)

½ cups half and half (or heavy cream)

Salt and pepper (to taste)

Parmesan cheese (for topping)

Heat oil in a large saucepan or dutch oven over medium-high heat. Add onion, carrots, celery and garlic and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.

Add stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.

When ready to serve, stir in spinach and cream. Taste and adjust seasonings as necessary.

Divide into bowls and top with grated Parmesan.

https://content.jwplatform.com/videos/P3H9tv8Q.mp4

This Creamy Italian Quinoa Soup is not only amazingly delicious, but it’s also packed with protein, fiber and essential vitamins and antioxidants.

This Instant Pot Bean Soup with Pesto is made with chickpeas and tomatoes. It's vegetarian friendly, super delicious and cooks up quick in your pressure cooker.&nbsp;

Instant Pot Bean Soup with Pesto

extra virgin olive oil

garlic (minced)

celery

chickpeas

vegetable stock

bay leaves

salt

basil leaves

extra-virgin olive oil (plus additional if needed)

Parmesan cheese

pine nuts (toasted)

Set Instant Pot to SAUTE and add olive oil. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic, carrots and celery. Keep stirring and cook about 5 more minutes.

Add the tomatoes, chickpeas, stock, bay leaves, salt and pepper.  Cover and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. When timer beeps, let pressure release naturally for 5 minutes, then do a quick pressure release.

While the soup is cooking, prepare the pesto.&nbsp;

Place the garlic and pine nuts in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.&nbsp;

When the soup is finished, remove the bay leaves. &nbsp;Taste and season with pepper and more salt if needed.

Serve in individual bowls topped with pesto.

Soup:

https://content.jwplatform.com/videos/SArEBmyv.mp4

This Instant Pot Bean Soup with Pesto is made with chickpeas and tomatoes. It’s vegetarian friendly, super delicious and cooks up quick in your pressure cooker.

This healthy, hearty soup needs to be in your fall dinner line-up.

Tuscan Tortellini Soup

yellow onion, chopped

chicken sausage links,

(28-0z.) can crushed tomatoes

Kosher salt

refrigerated cheese tortellini

(15-oz.) can white beans, drained

baby spinach

Great recipe, made the original and tasted awesome. For a creamy, less acidic soup for my fellow heartburn brothers, adding some heavy cream makes it just as good but also a lot more rich

Love this recipe! It’s so tasty, like autumn/winter season in a bowl I swear. Very comforting. Plus it’s super easy and quick, every time I’ve made it it comes out amazing as if I’ve spent hours on it, very consistent recipe. It will be a forever staple in our house! Thanks for this delish-ness

Great soup. Flavorful. I used chicken andouille sausage as well as dried oregano and rosemary. About a teaspoon each.

I followed the recipe but used Swanson Handcrafted chicken broth. My whole family loved it. I will cut the amount of crushed red pepper next time. It was a bit too spiced with the heartburn issues I have.

This was great! Very tasty and super easy!

This recipe is wonderful! It is now one of my go to meals and family loves it!
I add ground sausage in addition to the links and an 8 oz. bag of spinach

Loved it used hot italian sausage instead and added green onions

This was so good. Followed the recipe exactly. I love that there is such a limited amount of ingredients so I dont have to buy a bunch of stuff that I dont use!! This is one of my new favorites.

Wow, is this a great soup!  I didn't alter much with the recipe.  I used a little less broth because I cooked the tortellini separately - I used 4 cups instead of 6.  I added a bit of parsley and basil but other than that, i just followed the directions.  Definitely be adding this to the dinner rotation!

This is one of my favorite recipes to make in the fall. I use hot Italian turkey sausage (the whole 1.25 lbs), a thing of frozen torts from Costco, and the whole 8 cups of chicken broth and it comes out great. If I use just 6 cups, it’s more stewy, which I also like.  I love the idea of throwing in a Parm rind next time. 

Big favorite for myself and my partner

https://streaming.hearstdigitalstudios.com/d17be117-a547-4c92-9321-772e09fe5e86/video_rover_16x9_1080p_hd_1536604812_36229.mp4

You'll Be Making Tuscan Tortellini Soup All Fall

This Italian wedding soup is truly a marriage of flavours and made quicker using a clever shortcut! This soup chock full of delicious meatballs, vegetables and star shaped pasta will leave you spellbound. 

Italian Wedding Soup Recipe

1tbsp

350 grams/12 ounces

italian

chicken stock

Parmesan cheese rind (optional)

grams/1/2 cup

pasta

parsley

grams/1cup

spinach (frozen can be used)

Remove casing from sausages and cut them into 1 inch pieces, then roll each piece into a meatball. Sear the meatballs in a large soup pot in 1 tbsp of olive oil on high heat for approximately 5 minutes until golden all around but not cooked all the way through. Remove to a plate. Discard the fat but 1 tbsp.

To the same pot add chopped onion, celery and carrot and sauté for 5 minutes over low heat, then add pressed garlic clove and Italian seasoning and cook for 30 seconds longer. Pour in the chicken stock, Parmesan cheese rind if using, return the  meatballs back to the pot and bring the soup to a boil. Then add the pasta, stir and cook the pasta according to package directions for 5-7 minutes. Add the fresh spinach and chopped parsley, let the soup simmer for 2 minutes, then take off the heat. Discard the Parmesan rind and serve with shaved or grated Parmesan cheese.

A comfort food that comes together quickly? This hearty Instant Pot Lasagna Soup recipe is packed with all the classic flavors without the work!

Instant Pot Lasagna Soup

lb ground Italian Sausage

garlic, pressed

green pepper, diced

water

(14.5 oz) diced tomatoes

(15 oz) tomato sauce

tsp kosher salt

tsp black pepper

Tbsp light brown sugar, packed

lasagna noodles, broken

ricotta cheese

mozzarella cheese

Tbsp grated parmesan cheese

Turn the pressure cooker on “SAUTE” and add the Italian...

Turn the pressure cooker on “SAUTE” and add the Italian sausage, garlic, onion, and green pepper to the pot. Using a wooden spoon, break it up and cook until the meat is done (several minutes until no pink appears).

Turn the IP off, then using a slotted...

Turn the IP off, then using a slotted spoon, remove all the meat and vegetables to a paper towel lined plate, then drain the grease.

Add ONE CUP of water to the hot Instant Pot...

Add ONE CUP of water to the hot Instant Pot and deglaze the pan. This means, scrape the bottom of the pan using the wooden spoon to remove any bits of meat that are stuck.

Add the remaining water, diced tomatoes, tomato sauce,...

Add the remaining water, diced tomatoes, tomato sauce, brown sugar, Italian seasoning, salt, pepper, broken uncooked noodles, and the cooked meat/vegetables. Give a quick stir.

Lock the lid in place and make sure...

Lock the lid in place and make sure the valve on top is set to “SEALING.”

Select HIGH PRESSURE for a cook time of 2...

Select HIGH PRESSURE for a cook time of 2 minutes. Once the cook time ends, allow to naturally release pressure for 5 minutes, then do a quick release of pressure until the valve drops.

Open the lid and stir. If adding the...

Open the lid and stir. If adding the cheese to the soup, dollop the ricotta into the hot soup, give a stir until blended.

Ladle the soup into bowls and serve with...

Ladle the soup into bowls and serve with mozzarella cheese and parmesan cheese. ENJOY!

Minestrone soup is a colorful Italian soup full of hearty vegetables and pasta! This recipe is an easy plant based dinner or lunch recipe.

Easy Minestrone Soup

onion (or leek)

celery rib

zucchini squash (or 1 to 2 cups of other chopped vegetables)

tomato paste

vegetable broth

bay leaf

cannellini beans

teaspoon each dried oregano and thyme

kosher salt, divided

pasta shells

baby kale (or spinach

Optional topping: Parmesan cheese, basil pesto

Prep the vegetables: Peel and small dice the onion and carrots. Small dice the celery. Mince the garlic. Small dice the zucchini.

In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion, carrots, celery and tomato paste, and cook for 5 to 6 minutes until the onions are just translucent. Add the garlic and cook for 1 minute.

Add the vegetable broth, tomatoes and juices, water, zucchini, bay leaf, white beans, oregano, thyme, and 1 teaspoon kosher salt. Bring it to a simmer, then cook 10 minutes on medium low.

Add the pasta and cook until pasta is just al dente, about 8 to 10 minutes. Turn off the heat and stir in the baby greens for a few seconds until wilted. (If you&#8217;re using tougher greens like mature kale, chop them and add them in the last 5 minutes of the cook time.)

Remove the bay leaf. Add the remaining 1/4 teaspoon kosher salt. Taste and add fresh ground black pepper and more kosher salt to taste. Garnish with chopped parsley (or optionally add Parmesan cheese shavings or basil pesto or vegan pesto).

I love a creamy soup, but a creamy soup without the cream… now that’s what I call “skinny soup!” You won't miss any of the classic flavors in this Tuscan kale soup though, promise.

Top 37 italian soup recipes from across the web

The most viewed italian soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pasta e Fagioli

Italian Sausage Soup with Orzo

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Italian Wedding Soup Recipe

Instant Pot Lasagna Soup

Easy Minestrone Soup

Skinny Tuscan Kale Soup

Zuppa Toscana Soup

Italian Sausage Soup with Farro

Italian Wedding Soup Recipe

Easy Lasagna Soup Recipe

One-Pot Zuppa Toscana

Weeknight Pasta Fagioli

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Instant Pot Pasta e Fagioli (Pasta ...

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Easy Zuppa Toscana

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Pastina Soup

Classic Cioppino

Top 37 italian soup recipes from across the web

The most viewed italian soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta e Fagioli

Italian Sausage Soup with Orzo

Creamy Italian Quinoa Soup

Instant Pot Bean Soup with Pesto

Tuscan Tortellini Soup

Italian Wedding Soup Recipe

Instant Pot Lasagna Soup

Easy Minestrone Soup

Skinny Tuscan Kale Soup

Zuppa Toscana Soup

Italian Sausage Soup with Farro

Italian Wedding Soup Recipe

Easy Lasagna Soup Recipe

One-Pot Zuppa Toscana

Weeknight Pasta Fagioli

Italian Stracciatella Soup

Pressure Cooker Zuppa Toscanas

Italian Chicken Bean Soup

Italian Chicken Orzo Soup Recipe

Classic Italian Minestrone Soup Rec...

Classic Italian Minestrone Soup Rec...

Walkers' wild mushroom, bacon & bar...

Tomato Soup from Fresh Ripe Tomatoe...

Easy Olive Garden Zuppa Toscana Sou...

Cioppino Recipe or Zuppa Di Pesce

Instant Pot Pasta e Fagioli (Pasta ...

Instant Pot Pasta e Fagioli (Pasta ...

Italian White Bean Soup

Zuppa Toscana

Minestrone Soup

Italian White Bean Soup {vegan, oil...

Minestrone Tortellini Soup

Spicy Vegetable Italian Lentil Soup

Easy Zuppa Toscana

Italian Sausage Soup

Pastina Soup

Classic Cioppino

The most viewed italian soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine