Wondering what the best Italian soups are? There are so many great options! From Italian Wedding Soup, to Minestrone, Cioppino and more! Here are 25+ of the BEST Italian soup recipes to try at home!
Soup season is here!
And I couldn’t be happier.
I love soup. I love making it, I love eating it, and I love stashing away some leftovers so that I can enjoy it as an easy lunch throughout the week.
Today I’m sharing my best tips for making soup, as well as 25+ of my favorite easy Italian soup recipes.
I’m obsessed with each and every one of these recipes, and I think you will be too!
All of these Italian soups are super EASY to put together, whether it’s in the instant pot, in the slow cooker, or on the stove. Plus, they don’t require a lot of ingredients or steps to prepare!
Buon appetito!
PS – Don’t forget about the BEST Italian appetizers, Italian salads, Italian sides, Italian desserts, and these 85+ delicious Italian foods too! And say cheers with one of these Italian cocktails.
The BEST Italian Soup Recipes to Try Out!
These tasty Italian soups can be eaten as a starter, or pair them with some garlic bread or foccacia and a salad for a full meal.
Best Tips for Making Soup
1. Use homemade broth. I like to use homemade Instant Pot Bone Broth or Slow Slow Cooker Bone Broth to save money and add extra nutrients and flavor to my soups. If not using homemade stock, I prefer to use low-sodium stock so that I can control the amount of salt in the finished soup.
2. Season as you go. Because broth and stock can vary so much in their sodium levels, I like to season as I’m browning the vegetables for the soup, as well as at the end. Don’t be afraid to add in a generous pinch of salt and pepper.
3. Make a double batch. Soups reheat really well and are great for easy lunches. In each of my recipes, you can easily use the recipe card to adjust the serving size. Most soup recipes also keep very well in the freezer.
4. Thickening soup. If you find that you would like your soup to have a thicker texture there are a few options. If your soup has beans or potatoes, simply mash some of them up with a fork to thicken the texture. For creamy soups, simply make a slurry by whisking 1 Tablespoon of water with 1 Tablespoon of cornstarch. Add it to your soup and heat through until thickened.
How to Make Ahead and Store
Leftover soup can be stored in an airtight container the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Did you Make Any of These Easy Italian Soup Recipes?
Please leave a comment and rating below, if you loved this round up of the best Italian soups. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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25+ BEST Italian Soups
Ingredients
Meatballs:
- 8 ounces ground beef
- 8 ounces ground pork
- 1/2 cup Italian bread crumbs
- 1/2 cup grated parmesan
- 1/4 cup chopped fresh parsley (plus additional for serving)
- ½ teaspoon dried oregano
- 2 cloves garlic (grated)
- 1 large egg (whisked)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 Tablespoon olive oil
Soup:
- 1 Tablespoon olive oil
- ¾ cup yellow onion (diced)
- 3/4 cup diced carrots (diced)
- 3/4 cup celery (diced)
- 5 cloves garlic (minced)
- 8 cups chicken broth (64 oz )
- 1 cup acini de pepe pasta (uncooked (½ package) (or ditalini or orzo))
- 5 ounces baby kale (chopped)
- Kosher salt and pepper (to taste)
- Finely shredded parmesan cheese (for serving)
Instructions
- In a large mixing bowl combine all meatball ingredients.
- Using your hands, mix until well combined, then gently form into very small meatballs, about ¾” wide.
- Transfer to a large baking sheet covered with foil (for easy cleanup) or a large plate.
- Heat 1 TBSP in a large skillet over medium high heat. Once hot, add half the meatballs and cook, turning occasionally, until browned on all sides, 4-5 minutes.
- Remove meatballs with a slotted spoon to a paper towel lined plate and repeat with remaining meatballs.
- While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions, carrots and celery and season with a pinch of salt and pepper. Saute until veggies have softened, 6-8 minutes. Add garlic and saute for an additional 30 seconds, until fragrant.
- Add chicken broth and bring to a boil. Add in pasta and meatballs and stir to combine. Reduce heat to medium (low boil) and cook for 10 minutes, stirring occasionally. Add in kale and cook for an additional 1-2 minutes, until pasta is tender and kale has wilted. Season with additional salt and pepper, to taste.
- Serve, sprinkled with parmesan cheese and parsley. Enjoy!
Notes
If you have a leftover parmesan rind, throw it in with the pasta as it cooks
Do ahead: Can make the meatballs ahead of time and keep in the fridge for up to 3 days, or freezer for 3 months.
love all of these, bring on the cannelloni beans, thank you for sharing all of these, I’m loving soup these days, even beyond winter, so much appreciated
You’re welcome Sabrina!