9 Cozy Italian Recipes to Make this Fall

Make your autumn evenings cozy with these 9 Italian recipes. They showcase the best fall flavors like sweet potatoes, mushrooms, sage, and greens.

Why Italian Food is Perfect for Fall

There is something about Italian cooking that feels especially right in the middle of autumn. Think about the warmth of a simmering soup on the stove. Imagine the amazing smell of garlic cooking in olive oil. Picture yourself enjoying a warm bowl of pasta on a chilly night.

Italian food has a magical balance. It feels like a treat, but it is also nourishing and good for you. The best part is that seasonal fall ingredients shine in these recipes. Sweet potatoes, mushrooms, fresh sage, and hearty greens all come together to create dishes that are both comforting and full of flavor.

These Italian recipes are perfect for busy weeknights. They are also great for casual autumn get togethers with friends and family. My advice is to stock up on high quality olive oil, grab some fresh herbs, and buy a wedge of Parmesan cheese. Then, put these Italian recipes on your meal plan for the season.

1. Sweet Potato Gnocchi with Garlic Sage Sauce

This cozy twist on classic potato gnocchi is the perfect taste of autumn. The sweet potatoes add beautiful color, extra nutrition, and a gentle sweetness. The simple garlic sage butter sauce fills the dish with a rich, savory depth. Making gnocchi is a fun weekend cooking project. It pairs beautifully with a crisp radicchio salad or some roasted vegetables.

Ready in: 1 hour 30 minutes
Serves: 4

What You Need:

• 2 large sweet potatoes
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 teaspoon salt
• ½ teaspoon nutmeg
• 2 to 2½ cups all purpose flour, plus more for dusting

For the garlic sage sauce:

• ½ cup butter
• 8 fresh sage leaves
• 2 garlic cloves, thinly sliced
• Salt to taste
• Grated Parmesan cheese for serving

How to Make It:

1. Preheat your oven to 400°F. Pierce the sweet potatoes with a fork. Bake them for 45 to 60 minutes until they are very soft. Let them cool, then scoop out the flesh and mash it well. You need 2 cups of mashed sweet potato.
2. On a clean surface or in a large bowl, mix the mashed sweet potato, ricotta, Parmesan, egg, salt, and nutmeg. Slowly add the flour, one cup at a time, and mix until a soft dough forms. Be careful not to overmix.
3. Divide the dough into 4 pieces. Roll each piece into a long rope about ½ inch thick. Cut the ropes into 1 inch pieces. You can leave them as is, or roll each piece over a fork to create ridges.
4. Place the gnocchi on a baking sheet dusted with flour. Bring a large pot of salted water to a boil.
5. To make the sauce, melt the butter in a large skillet over medium heat. Add the sage leaves and garlic. Cook for 2 to 3 minutes until the garlic is soft and the butter smells nutty. Turn the heat to low.
6. Drop the gnocchi into the boiling water in batches. They are done when they float to the top, about 2 to 3 minutes. Use a slotted spoon to transfer the cooked gnocchi directly to the skillet with the sauce.
7. Gently toss the gnocchi in the sauce. Serve right away with extra grated Parmesan cheese.

Why everyone loves it: It is a pillowy soft, fall flavored pasta that feels special.

Pro tip: This is an ideal weekend cooking project. Serve it with a crisp radicchio salad on the side.

2. Chicken Scallopini

Thin chicken cutlets cook very quickly in a skillet. When they are finished in a lemony pan sauce, they make a dinner that tastes like it came from a restaurant. It is fast, easy, and full of bright flavor.

Ready in: 25 minutes
Serves: 4

What You Need:

• 1½ pounds boneless skinless chicken breasts
• Salt and pepper to taste
• ½ cup all purpose flour
• 3 tablespoons olive oil
• ½ cup chicken broth
• ¼ cup fresh lemon juice
• 2 tablespoons capers, drained
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped

How to Make It:

1. Slice the chicken breasts in half horizontally to make thin cutlets. Place them between two pieces of plastic wrap and gently pound them to an even thickness of about ¼ inch. Season both sides with salt and pepper.
2. Place the flour on a plate. Dredge each chicken cutlet in the flour, shaking off any extra.
3. Heat the olive oil in a large skillet over medium high heat. Cook the chicken in batches for 2 to 3 minutes per side, until golden and cooked through. Transfer the chicken to a plate and keep it warm.
4. To make the sauce, add the chicken broth, lemon juice, and capers to the same skillet. Use a wooden spoon to scrape up any brown bits from the bottom. Let it bubble and reduce for about 2 minutes.
5. Remove the skillet from the heat and stir in the butter until it melts and makes the sauce smooth. Stir in the parsley.
6. Return the chicken to the skillet and spoon the sauce over the top. Serve right away.

Why everyone loves it: It is a quick, elegant dinner that feels fancy but is so simple to make.

Pro tip: Serve it with lemony broccoli pesto pasta or with easy roasted artichoke hearts.

3. Antipasto Salad

This vibrant salad captures everything we love about Italian appetizers. It has briny olives, salty meats, creamy mozzarella, and crunchy vegetables. Everything is tossed in a tangy red wine vinaigrette. It is hearty enough to be a main course, but it is also light enough to serve alongside pasta.

Ready in: 15 minutes
Serves: 4 as a main, 6 as a side

What You Need:

• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup pepperoncini peppers
• ½ cup kalamata olives, pitted
• ½ cup sliced prosciutto or salami, torn into pieces
• 8 ounces fresh mozzarella balls, halved
• ¼ cup red onion, thinly sliced

For the dressing:

• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

How to Make It:

1. In a large salad bowl, combine the romaine, tomatoes, cucumber, pepperoncini, olives, prosciutto, mozzarella, and red onion.
2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss everything gently until it is well combined.
4. Serve right away.

Why everyone loves it: It is like having a fancy Italian appetizer plate, but in salad form.

Pro tip: Add a side of garlic rosemary focaccia to make it a full meal. It also goes well with stuffed portobello mushrooms.

4. Italian Wedding Soup

This soup comes from a Neapolitan recipe called “minestra maritata,” which means “married soup.” The name refers to the perfect marriage of delicious ingredients that come together in this brothy soup. It is a mix of vegetables and tasty little meatballs.

Ready in: 45 minutes
Serves: 6

What You Need:

• 1 pound ground beef or ground turkey
• ½ cup breadcrumbs
• ¼ cup Parmesan cheese, grated
• 1 egg
• 2 garlic cloves, minced
• 1 tablespoon parsley, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 1 cup acini di pepe or other small pasta
• 4 cups fresh spinach or kale

How to Make It:

1. In a bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently and form into small, bite sized meatballs.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until they soften, about 5 to 7 minutes.
3. Pour in the chicken broth and bring it to a boil.
4. Gently drop the meatballs into the boiling broth. Reduce the heat and let it simmer for 10 minutes.
5. Add the small pasta and cook according to package directions, usually about 8 to 10 minutes.
6. Stir in the fresh spinach and cook until it wilts, about 2 minutes.
7. Serve hot with extra Parmesan cheese on top.

Why everyone loves it: It is a warm, comforting soup that feels like a hug in a bowl.

Pro tip: If you want to share a showstopper of an Italian dessert after this meal, it does not get much better than Homemade Cannoli.

5. Lentil Bolognese

This lentil bolognese recipe is a plant based twist on a classic Italian meat sauce. It is packed with protein from red lentils. It has rich, savory flavors from tomatoes, aromatics, and a splash of white wine. You let it simmer until it becomes thick and luscious. This vegan sauce is perfect for tossing with tagliatelle or spaghetti. You can also ladle it over creamy polenta.

Ready in: 45 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 cup red lentils, rinsed
• ½ cup dry white wine
• 1 can (28 ounces) crushed tomatoes
• 2 cups water or vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 12 ounces pasta of your choice

How to Make It:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until they are soft, about 5 to 7 minutes.
2. Add the garlic and cook for one more minute until it smells good.
3. Stir in the red lentils, then pour in the white wine. Let it bubble for 2 minutes until the wine reduces slightly.
4. Add the crushed tomatoes, water, and oregano. Stir everything together.
5. Bring the sauce to a boil, then reduce the heat to low. Cover and let it simmer for 25 to 30 minutes, stirring sometimes, until the lentils are soft and the sauce is thick. Add salt and pepper to taste.
6. While the sauce simmers, cook your pasta according to the package directions. Drain it well.
7. Serve the lentil bolognese over the hot pasta.

Why everyone loves it: It is a hearty, meatless sauce that even meat lovers will enjoy.

Pro tip: Make a big batch because it tastes even better the next day.

6. Mushroom Risotto

This dish is creamy, comforting, and deeply flavorful. This risotto recipe transforms humble rice and mushrooms into something truly extraordinary. The secret is the slow stirring process. This releases the starch from the Arborio rice, which creates a luscious, velvety texture. It is a beautiful vegetarian main course for any dinner party.

Ready in: 45 minutes
Serves: 4

What You Need:

• 6 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 pound mixed mushrooms, sliced
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1½ cups Arborio rice
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

How to Make It:

1. In a saucepan, warm the broth over low heat. Keep it hot while you cook.
2. In a large skillet or pot, heat the olive oil over medium high heat. Add the mushrooms and cook until they are golden brown and have released their liquid, about 5 to 7 minutes. Remove half of the mushrooms and set them aside for later.
3. Reduce the heat to medium. Add the shallots to the mushrooms in the pan and cook for 2 minutes until soft. Add the garlic and cook for one more minute.
4. Add the Arborio rice and stir for 1 to 2 minutes until the edges of the rice look translucent.
5. Pour in the white wine and stir until it is mostly absorbed.
6. Add a ladleful of the warm broth to the rice and stir often until it is mostly absorbed. Keep adding broth, one ladle at a time, stirring all the time. Wait until each addition is absorbed before adding the next.
7. Continue this process until the rice is creamy and cooked through but still has a little bite, about 20 to 25 minutes. You may not need all the broth.
8. Remove the pan from the heat. Stir in the Parmesan cheese, butter, and the reserved mushrooms. Add the parsley and season with salt and pepper to taste.
9. Serve right away.

Why everyone loves it: It is the ultimate creamy, comforting Italian classic.

Pro tip: The constant stirring is worth it for the amazing texture.

7. Pasta Fagioli

This beloved Italian soup is often called “pasta and beans.” It is hearty, nutritious, and friendly for both your wallet and the Mediterranean Diet. It is perfect for chilly evenings when you want something cozy but not too heavy. A drizzle of good olive oil and a sprinkle of Parmesan cheese take it to the next level.

Ready in: 35 minutes
Serves: 6

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• 1 can (15 ounces) diced tomatoes
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 cup small pasta, like ditalini
• Salt and pepper to taste
• Extra olive oil and Parmesan cheese for serving

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until they soften, about 5 to 7 minutes.
2. Add the garlic, oregano, and red pepper flakes. Cook for one more minute.
3. Stir in the diced tomatoes, cannellini beans, and broth. Bring the soup to a boil.
4. Add the pasta and cook according to the package directions, until it is tender.
5. Use the back of a spoon to lightly mash some of the beans against the side of the pot. This will make the soup thicker and creamier.
6. Add salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkle of Parmesan cheese.

Why everyone loves it: It is simple, cheap to make, and so satisfying.

Pro tip: This soup gets thicker as it sits. Add a little water or broth when you reheat it.

8. Pastina Soup

This nostalgic Italian soup is the definition of comfort food. It features tiny pasta cooked in a simple, pureed vegetable broth. It is light but still nourishing. It is especially good when you are feeling under the weather.

Ready in: 30 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, smashed
• 6 cups vegetable or chicken broth
• 1 cup pastina or other tiny pasta (like stelline or alphabet pasta)
• Salt and pepper to taste
• Grated Parmesan cheese for serving

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are very soft, about 10 minutes.
2. Add the broth and bring it to a boil. Reduce the heat and let it simmer for 15 minutes.
3. Carefully puree the soup until it is smooth. You can use an immersion blender right in the pot. Or you can transfer it in batches to a regular blender.
4. Return the pureed soup to the pot and bring it back to a simmer.
5. Add the pastina and cook according to the package directions, usually about 5 to 7 minutes.
6. Add salt and pepper to taste. Serve hot with a generous sprinkle of Parmesan cheese.

Why everyone loves it: It is like a warm, gentle hug in a bowl.

Pro tip: You can use star shaped stelline, alphabet pasta, or any other small pasta shape you like.

9. Chicken Saltimbocca

This is a restaurant classic made easy in your own kitchen. This dish features chicken breasts layered with prosciutto and fresh sage. It is all cooked in a simple white wine pan sauce that has incredible flavor.

Ready in: 18 minutes
Serves: 4

What You Need:

• 1½ pounds chicken breasts (about 2 large breasts)
• Kosher salt and black pepper
• 4 prosciutto slices
• 4 large sage leaves
• ¼ cup all purpose flour
• 3 tablespoons extra virgin olive oil
• ¼ cup dry white wine
• 2 tablespoons butter (optional)
• Unflavored toothpicks (optional)

How to Make It:

1. Prepare the chicken cutlets. Slice the chicken breasts in half horizontally, starting at the thicker end. If your chicken breasts are very thick, place them between two pieces of plastic wrap. Use a rolling pin or kitchen mallet to gently pound them until they are thin and uniform in thickness, about ¼ inch thick. Season both sides with a pinch of salt and pepper.
2. Dredge the cutlets. Put the flour on a large plate. Place the chicken cutlets on top of the flour.
3. Add the prosciutto. Lay a slice of prosciutto over the top of each chicken cutlet.
4. Add the sage. Place a sage leaf on top of each prosciutto slice. You can secure it with a toothpick pushed through parallel to the chicken so it lays flat. If you do not have a toothpick, just be extra careful when you flip them.
5. Cook the cutlets. Add the olive oil to a large frying pan and heat it over medium heat. When the oil shimmers, add the cutlets, flour side down. Cook until golden brown on the bottom, about 3 minutes. Flip them carefully and cook for another 3 minutes, until the chicken is cooked through and the prosciutto and sage are crispy. Move the cutlets to a serving platter.
6. Make the pan sauce. Lower the heat to medium low. Add the white wine to the pan and use a wooden spoon to scrape up any brown bits stuck to the bottom. Let the sauce bubble until it reduces by half. Stir in the butter if you are using it. Season with a little salt and pepper.
7. Finish and serve. Return the chicken to the pan just to warm it through. Remove any toothpicks. Serve the chicken with the sage side facing up and spoon plenty of the pan sauce over the top.

Why everyone loves it: It looks and tastes like a fancy restaurant dish, but it is ready in just 20 minutes.

Pro tip: Serve it with crispy roasted red potatoes or garlic sautéed spinach for a complete meal that is both comforting and impressive.

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Browse all Mediterranean recipes. Visit Our Shop.

Full Recipe: Chicken Saltimbocca

Here is the complete recipe for the Chicken Saltimbocca featured above. You can print it, save it, or rate it.

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Cuisine: Italian
Serves: 4
Course: Entree, Poultry

Equipment:

• Unflavored toothpicks (optional)

What You Need:

• 1½ pounds chicken (about 2 chicken breasts)
• Kosher salt
• Black pepper
• 4 prosciutto slices
• 4 large sage leaves
• ¼ cup flour
• 3 tablespoons extra virgin olive oil
• ¼ cup dry white wine
• 2 tablespoons butter or ghee (optional)

How to Make It:

1. Prepare the chicken cutlets. Slice chicken breasts in half horizontally, starting at the thicker end. If you are using thicker chicken breasts, pound them. Work with one at a time. Wrap them loosely in plastic or add to a large sealable bag with the top open. Use a rolling pin or kitchen mallet to gently pound until thin and uniform in thickness, about ¼ inch thick. Season with a big pinch of salt and pepper.
2. Dredge the cutlets. Evenly spread the flour on a large plate and place the cutlets on top.
3. Add the prosciutto. Lay a slice of prosciutto over the top of each chicken cutlet. They do not need to be perfectly flat.
4. Add the sage. Place a sage leaf on top of each prosciutto slice. You can secure it with a toothpick, pushing it through parallel to the chicken so it lays flat. If you do not have a toothpick, place the sage leaf down first and then add the prosciutto on top. Or you can just be extra careful when you flip them.
5. Cook the cutlets. Add the olive oil to a frying pan and heat it on medium. When the oil shimmers, add the cutlets, flour side down. Cook until golden brown on the bottom, about 3 minutes. Flip them and cook for another 3 minutes, or until the chicken is cooked through and the prosciutto and sage have become crispy and slightly darker in color. Move the cutlets to a serving platter.
6. Make the pan sauce. Lower the heat to medium low. Add the wine to the pan and scrape up any brown bits stuck to the bottom of the pan. These bits are full of amazing flavor. Let the sauce bubble until it reduces by half. Then stir in the butter or ghee if you are using it. Season to taste with salt and pepper.
7. Finish and serve. Add the chicken back to the pan to warm it through. Remove the toothpicks. Then serve with the sage side facing up and plenty of pan sauce spooned over the top.

Notes:

• Enjoy right away! Chicken saltimbocca is best enjoyed right after cooking while the prosciutto is nice and crispy and the chicken is tender and juicy.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition (per serving):
Calories: 360.9kcal | Carbohydrates: 6.5g | Protein: 37.9g | Fat: 18.2g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 10.4g | Cholesterol: 114.1mg | Sodium: 251.4mg | Potassium: 664.5mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 11.8mg | Iron: 1.1mg