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!
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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 Soups to Make at Home
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.
Tortellini en Brodo is an incredibly simple yet super satisfying appetizer made by simmering cheese-filled tortellini in rich chicken broth. The recipe puts a semi-homemade spin on a traditional Italian soup.
This Italian Wedding Soup marries delicious Italian flavors together in one pot! Made with homemade meatballs, vegetables, kale, and pasta, this classic soup is easy to make in less than an hour on the stove top.
Fight the winter blues with Creamy Gnocchi Soup, a heartwarming dish made by simmering gnocchi, veggies, warming spices, and crispy bacon in a divine broth. It’s sure to become a new favorite for soup season!
This recipe for Marry Me Chicken Soup transforms the rich and satisfying goodness of the Italian chicken dinner into a soul-warming soup. It’s easy to make in one pot and ready in just 30 minutes, making it an instant family dinner favorite!
This Creamy Italian Quinoa Soup is not only amazingly delicious, but it’s also packed with protein, fiber and essential vitamins and antioxidants.
Instant Pot Minestrone Soup cooks in just 5 minutes! Loaded with veggies, beans, and delicious pasta, then topped with lots of nutty parmesan cheese and fresh parsley. Serve it with crostini for dipping into that delicious broth.
This Tomato Bisque Soup is the richest, creamiest tomato soup you’ve ever tried, with a splash of fresh orange juice for a bit of extra tang! Inspired by Elephant’s Deli in Portland, Oregon.
Instant Pot Lasagna Soup tastes just like lasagna without all the work. Your electric pressure cooker makes it super simple.
This Cioppino (Italian Seafood Stew) recipe is made with freshly cooked seafood in a bright and aromatic tomato-wine base. It’s easy to prepare ahead of time and can be ready to eat in just 1 hour.
Take advantage of the summer harvest with this savory and nourishing creamy zucchini soup. Perfect for freezing and using up frozen zucchini!
Get the RECIPE from A Couple Cooks
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This Leftover Chicken Soup (Chicken Carcass Soup) is the best way to put your leftover roasted chicken carcass to use. Packed with veggies, herbs, collagen, and protein, enjoy this comforting soup and all of its benefits on sick days or for family dinners.
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Get the RECIPE from Serving Dumplings
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 Traditional 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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In a large mixing bowl combine all meatball ingredients.
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Using your hands, mix until well combined, then gently form into very small meatballs, about ¾” wide.
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Transfer to a large baking sheet covered with foil (for easy cleanup) or a large plate.
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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.
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Remove meatballs with a slotted spoon to a paper towel lined plate and repeat with remaining meatballs.
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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.
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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.
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Serve, sprinkled with parmesan cheese and parsley. Enjoy!
Notes: I use a teaspoon to measure out equal sized portions for meatballs.
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.
Calories: 419kcal | Carbohydrates: 25g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1874mg | Potassium: 712mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2768IU | Vitamin C: 57mg | Calcium: 201mg | Iron: 4mg
