italian soup recipes

This vegetable &amp; gnocchi Italian soup recipe is bursting with flavor and can be made in around 30 minutes, making it an easy weeknight meal.

Italian Vegetable Soup Recipe

yellow onion

garlic

basil leaves,

chickpeas

olive oil

red pepper flakes

quart vegetable broth

can diced fire roasted tomatoes*

tomatoes

teaspoon kosher salt

pepper

(or fresh) cut green beans

gnocchi (gluten-free if necessary; here’s our favorite)

spinach leaves

Parmesan cheese,

Chop the onion and mince the garlic cloves. Chop the basil. Drain and rinse the chickpeas.

In a large pot, heat the olive oil over medium high heat. Saute the onion until translucent, about 5 minutes. Stir in the garlic and basil for 1 minute. Add the chickpeas, red pepper flakes, broth, both cans of tomatoes and their juices, kosher salt, and several grinds of fresh pepper. Bring to a boil, then reduce to a simmer. Add the green beans, then simmer for 15 minutes.

Break apart any clumps in the gnocchi, then add them to the pot and cook for 5 minutes until tender. Turn off the heat and stir in the spinach until wilted, about 1 minute.

To serve, ladle soup into bowl and top with Parmesan and basil leaves if desired. Allow to cool slightly before diving in!

Hearty butternut squash and zucchini soup recipe with Rosemary, garlic, and cannellini beans. Deliciously creamy, healthy, and filling! A perfect hearty soup recipe for dinner!

Healthy Butternut Squash, Zucchini and Rosemary Soup

garlic (chopped)

Salt and pepper

Rosemary

water

cannellini

grated aged hard cheese (plus more to garnish (optional))

In a 5 to 6 QT pot, add olive oil and heat over medium heat.

Add garlic—cook and stir for ten seconds to release its aroma.

Stir in the vegetables. Season royally with salt, pepper, and one tablespoon of dried Rosemary. Cook and frequently stir for 5 minutes.

Pour in the water (the water should barely cover the vegetables). Cover the pot and bring to a steady simmer. Simmer for 20 minutes and stir on occasion. You might have to lower the heat to maintain a simmer and prevent the liquid from boiling.

Stir in the beans and continue to simmer for another 5 minutes or until the squash is soft. Taste the broth and season with more salt or pepper, if needed.

Remove the pot from the stove and stir in the cheese until completely melted into the soup. With a hand mixer, puree the vegetables until you get a beautiful yellow-orange soup. Serve with extra grated cheese.

Crumbled sausage mixes with beans, veggies, &amp; pasta to make my Italian Sausage Soup, a nod to our favorite Olive Garden appetizer! Load up on crusty bread!

Italian Sausage Soup

Italian sausage (mild)

onion

celery (chopped)

carrots (chopped)

salt

black pepper

oregano

bay leaves

white sugar

chicken stock

tomato juice

(rind

kidney beans (rinsed and drained)

beans

(15-ounce) canned cannellini beans (rinsed and drained)

zucchini, (diced)

pasta (ditalini, mini bows or elbow)

basil, (chopped)

parmesan, (shaved)

Basil, (thinly sliced)

Remove casing from sausage. In an extra-large soup pot, brown the sausage (2 1/2 pounds), breaking it up into medium pieces, as it cooks. Cook until there is no longer any pink in the sausage. Remove to a paper towel-lined plate and set aside.

Add olive oil (2 tablespoons) to the pan then add onion (1), celery (2 stalks), and carrots (6). Cook for about 10-12 minutes or until the veggies are soft. Add garlic (6) and continue to cook for 2-3 minutes.

Add salt (1 teaspoon), pepper (1/4 teaspoon), oregano (2 teaspoons), bay leaves (4), and sugar (1 teaspoon). Add tomatoes with their liquid (1 can), chicken stock (10-12 cups), tomato juice (4 cups), Parmesan rind, kidney beans (1 can), garbanzo beans (1 can), cannellini beans (1 can), and cooked sausage. Bring to a boil. Reduce heat and simmer, partially covered for 45-60 minutes.

Add zucchini (2) and pasta (1 cup) and cook until zucchini is tender and pasta is firm to the bite. Add more stock if the soup has become too thick. Remove bay leaves. Stir in the basil (1/4 cup). Taste for seasoning. 

Top individual soup bowls with shaved Parmesan and some fresh basil and serve.

A country peasant soup that is heart enough to be a main course.

Tuscan Bean Soup

Tablespoons Olive Oil

Cloves Of Garlic, Minced

Small Onion, Finely Chopped

Stalks Celery, Finely Chopped

Carrots, Peeled And Finely Chopped

Sprig Fresh Rosemary

Salt & Pepper

Extra Virgin Olive Oil, And Cracked Black Pepper To Serve

Fresh Herbs

Ounces Pancetta (You Can Use Bacon If Pancetta Is Unavailable)

Pound

Onion, Peeled, Cut Into Quarters, Leaving Pieces Attached

Medium Garlic Cloves, Unpeeled

Bay Leaf

For the beans, Cut the pancetta into 1...

For the beans, Cut the pancetta into 1 inch thick slices, 2 inches long.

In a large stock pot, cook the pancetta...

In a large stock pot, cook the pancetta over medium heat until golden brown in color, then add the quartered onion, whole garlic cloves, and cook a couple of minutes in the oil rendered from the pancetta.

Add the beans (drained), bay leaf, and 12...

Add the beans (drained), bay leaf, and 12 cups of water to the pot and bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender.

Remove from the heat, cover and let site...

Remove from the heat, cover and let site 30 minutes.

Drain the beans reserving the cooking water, and...

Drain the beans reserving the cooking water, and remove the bay leaf, onion, and garlic cloves.

For the soup, heat the oil in the...

For the soup, heat the oil in the stock pot, and once hot add the onions, celery and carrots and cook until the onions are soft and translucent.

Add the garlic, and cook until fragrant, then...

Add the garlic, and cook until fragrant, then add the cooked beans, rosemary sprig, and 5 cups of the cooking liquid.

Cook on low for 20 minutes. Season with...

Cook on low for 20 minutes. Season with salt and pepper.

Remove the rosemary sprig and discard.

Remove 1/3 of the bean mixture and pulse...

Remove 1/3 of the bean mixture and pulse in a food processor until creamy.

Alternately, you could use a wand blender and...

Alternately, you could use a wand blender and blend part of the beans.

Return the pureed beans to the pot, and...

Return the pureed beans to the pot, and mix.

Serve the soup in bowls, with a drizzle...

Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each.

Sprinkle a little fresh herbs just before serving.

Italian penicillin soup is pure comfort, easy-to-make, and known to cure just about anything. Made with easy-to-find ingredients, this soup is thick and rich!

Italian Penicillin Soup

extra virgin olive oil

carrots (small diced)

onion (small diced)

shallot, (minced)

celery, (small diced)

8 cups, plus more as need low-sodium chicken broth

thyme

rosemary

bay leaf

Parmesan rind (optional)

pastina pasta

peas, (thawed)

Parmesan

lemon zest

Add olive oil (2 tablespoons) to a large (6-8 quart) heavy bottom pot and heat, over medium heat, until it shimmers. Add carrots (1 pound), onion (1 cup), shallots, and celery (4 stalks), and sauté, stirring occasionally, until onions are translucent, about 5-6 minutes.

Add garlic (1 1/2 tablespoons), and continue cooking, stirring often, digging down with your spoon to the bottom of the pan so the garlic doesn&#39;t burn.

Stir in the chicken broth (8 cups), thyme (3 sprigs), oregano (2 sprigs), rosemary (1 sprig), bay leaf (1), Parmesan rind (1), salt (1 teaspoon), and pepper (1/2 teaspoon). Bring mixture to a boil, immediately reduce heat, and simmer, uncovered, until veggies are very tender, about 20-25 minutes.

Remove soup from heat. Using a long-handled slotted spoon remove and discard Parm rind, bay leaf, and stems of the herbs.

Using the slotted spoon, transfer about 2-3 cups of cooked vegetables (without any sprigs of herbs) from the broth and place in the jar of a blender. Add enough broth, from the soup, to process the vegetables in in the blender. Before processing, allow the vegetables and broth to cool from hot to warm. remove the center cap of the blender top and cover it with a clean kitchen towel. Process until mixture is smooth then return mixture to soup pot.

Place the pot on medium heat and bring to a boil. Add pasta (1 cup) and return mixture to a rapid simmer, adjusting heat as necessary to maintain. Remove from heat and remove and discard sprigs of herbs.

Stir in peas (1 cup), cooked chicken (3 cups), grated Parmesan (1/2 cup), and lemon zest (1 teaspoon). Adjust seasoning, as needed. Ladle into individual bowls and serve. Pass extra Parmesan alongside.

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Italian Vegetable Soup Recipe

Healthy Butternut Squash, Zucchini ...

Italian Sausage Soup

Tuscan Bean Soup

Italian Penicillin Soup

Top 5 italian soup recipes recipes from across the web

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

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Italian Vegetable Soup Recipe

Healthy Butternut Squash, Zucchini ...

Italian Sausage Soup

Tuscan Bean Soup

Italian Penicillin Soup

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