9 Cozy and Nourishing Italian Soups

When winter’s chill settles in and the daylight feels like it is gone too soon, there is nothing quite like the warmth of a gently simmered soup. These nine nourishing Italian soups are guaranteed to warm you up. We have included vegan, gluten free, and dairy free options so there is something for everyone.

The Tradition of Italian Soups

Italy is famous for its pizza and pasta. But Italian soups are a mainstay of everyday meals in homes across the country. They come from a tradition called “cucina povera,” which means “poor kitchen.” This is a resourceful way of cooking where nothing is wasted.

In this tradition, soups became a way to be frugal and creative. Stale bread was used to thicken broths. Beans and lentils provided affordable protein. Whatever vegetables were available found their way into the pot.

The result is a collection of deeply nutritious and beautifully diverse Italian soup recipes. You can make them even in the darkest months of the year. These soups are simple to make, and many of them are a complete meal all on their own. Warm up your winter table with these simple Italian soups.

1. Pasta Fagioli

Pasta e Fagioli means “pasta and beans” in Italian. It is a rustic, simple soup that you can make from ingredients you probably already have in your pantry. Our recipe includes two kinds of beans, any small pasta you have on hand, onions, garlic, and fire roasted tomatoes. It is a complete meal on its own.

Ready in: 40 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
• 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
• Fresh parsley for garnish
• 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, 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 until it smells good.
3. Stir in the diced tomatoes, one can of the cannellini beans, and the broth. Bring the soup to a boil.
4. Add the pasta and cook according to the package directions, until it is tender.
5. While the pasta cooks, mash the second can of beans with a fork. Stir the mashed beans into the soup. This will make the soup thicker and creamier.
6. Add salt and pepper to taste. Serve hot with fresh parsley and a sprinkle of Parmesan cheese.

Why everyone loves it: It is hearty, comforting, and made from simple pantry staples.

Pro tip: Though it is complete on its own, make it a spread by adding No-Knead Olive Bread and a crunchy Radicchio Salad.

2. Stracciatella Soup

Stracciatella means “little rags” in Italian. It is a fitting name for this timeless Italian egg soup. You drizzle beaten eggs into simmering chicken broth. This creates a delicate soup with tender ribbons of egg and silky spinach. Parmesan cheese and a hint of nutmeg and lemon zest add depth to this simple family favorite.

Ready in: 20 minutes
Serves: 4

What You Need:

• 6 cups chicken broth
• 4 large eggs
• ½ cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley, chopped
• Zest of 1 lemon
• ¼ teaspoon nutmeg
• Salt and pepper to taste
• 4 cups fresh spinach, chopped
• Lemon wedges for serving

How to Make It:

1. In a large pot, bring the chicken broth to a gentle simmer over medium heat.
2. In a bowl, whisk together the eggs, Parmesan cheese, parsley, lemon zest, and nutmeg until well combined.
3. When the broth is simmering, slowly drizzle the egg mixture into the pot while stirring the broth gently with a fork. This will create the “little rags” of egg.
4. Cook for 1 to 2 minutes, stirring gently, until the egg is cooked.
5. Stir in the fresh spinach and cook for another minute until it wilts.
6. Add salt and pepper to taste. Serve hot with extra Parmesan cheese and lemon wedges on the side.

Why everyone loves it: It is delicate but nourishing, and comes together in minutes.

Pro tip: It is perfect paired with big slices of Focaccia for dipping.

3. Ribollita

Ribollita is the classic Tuscan “reboiled” white bean soup. It is the very definition of hearty winter comfort. This thick stew combines white beans, chopped vegetables, and generous handfuls of deep green Tuscan kale. You stir in cubes of day old bread, which break down and thicken the savory broth. It is very filling and deeply satisfying.

Ready in: 1 hour
Serves: 6

What You Need:

• ¼ cup olive oil, plus more for serving
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (15 ounces) diced tomatoes
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 bunch Tuscan kale, stems removed and leaves chopped
• 4 cups day old crusty bread, torn into pieces
• Salt and pepper to taste
• Fresh thyme leaves for garnish

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 and cook for one more minute.
3. Stir in the diced tomatoes, one can of the cannellini beans, and the vegetable broth. Bring to a simmer.
4. Add the chopped kale and let it cook for 10 to 15 minutes, until the kale is tender.
5. Mash the second can of beans with a fork and stir them into the soup to thicken it.
6. Stir in the torn bread pieces and cook for another 5 to 10 minutes, until the bread has broken down and thickened the soup.
7. Add salt and pepper to taste. Serve hot with a generous drizzle of good olive oil and a sprinkle of fresh thyme.

Why everyone loves it: It is a thick, hearty stew that feels like a warm hug.

Pro tip: Serve it with a drizzle of peppery extra virgin olive oil and a grating of Parmesan on top.

4. Pappa al Pomodoro (Italian Bread and Tomato Soup)

This is another soup from Tuscany that is thickened with bread. This hearty tomato soup is pure Italian grandmother magic. All you need is a can of San Marzano tomatoes, sautéed onion and garlic, and torn pieces of bread. The bread gently dissolves into the broth, adding texture. The resulting soup is vegan but still hearty. It is a beloved food often given to children.

Ready in: 35 minutes
Serves: 4

What You Need:

• ¼ cup olive oil, plus more for serving
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (28 ounces) San Marzano tomatoes, crushed by hand
• 4 cups vegetable broth
• 4 cups day old crusty bread, torn into pieces
• ½ cup fresh basil, chopped
• Salt and pepper to taste

How to Make It:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Add the garlic and cook for one more minute.
3. Add the crushed tomatoes and vegetable broth. Bring to a simmer and cook for 15 minutes.
4. Stir in the torn bread pieces and cook for another 10 minutes, stirring often, until the bread breaks down and thickens the soup.
5. Stir in most of the fresh basil, saving some for garnish.
6. Add salt and pepper to taste. Serve hot with a drizzle of olive oil and the remaining fresh basil on top.

Why everyone loves it: It is simple, comforting, and tastes like it has been simmering all day.

Pro tip: A final drizzle of good olive oil is essential. Add a Lemon Parmesan Lettuce Salad or Kale Salad with Roasted Pistachios on the side.

5. Italian Wedding Soup

Tender little meatballs, leafy greens, and tiny pasta are a classic combination in this delicious Neapolitan soup. To get the full experience, the meatballs should be small enough to fit on a spoon. That way you can enjoy them in one bite.

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 very 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 tiny 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: The tiny meatballs are fun to eat, and the soup is full of flavor.

Pro tip: Follow up the meal with a cozy Italian-style apple cake for dessert.

6. Italian Lentil Soup

Lentils are affordable, nourishing, and earthy. They shine in this hearty soup paired with lots of colorful vegetables and tomatoes. A splash of red wine vinegar brightens up the broth. Italian seasoning gives it lots of depth. You should bookmark this one for New Year’s Day. Eating lentils is believed to bring good fortune in the new year. The lentils represent abundance because their round shape looks like Roman coins expanding as they simmer.

Ready in: 45 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 Italian seasoning
• 1 can (15 ounces) diced tomatoes
• 1 cup brown or green lentils, rinsed
• 6 cups vegetable or chicken broth
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

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 and Italian seasoning. Cook for one more minute.
3. Stir in the diced tomatoes, rinsed lentils, and broth. Bring to a boil.
4. Reduce the heat to low, cover, and let it simmer for 25 to 30 minutes, until the lentils are tender.
5. Stir in the red wine vinegar. Add salt and pepper to taste.
6. Serve hot with fresh parsley and a drizzle of olive oil.

Why everyone loves it: It is a simple, nourishing soup that is perfect for cold winter nights.

Pro tip: A splash of red wine vinegar at the end really brightens up the flavors.

7. Tuscan Farro Soup

Farro is an ancient grain. It brings heartiness and a pleasant chew to this brothy vegetable soup. This recipe is inspired by a soup from Lucca, a city in Tuscany. Creamy white beans, spinach, carrots, and onions all simmer together in a rich broth. While farro is traditional, you can use other whole grains like barley, spelt, or freekeh.

Ready in: 50 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 cup farro, rinsed
• 8 cups vegetable or chicken broth
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups fresh spinach
• Salt and pepper to taste
• Fresh parsley for garnish
• 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, and celery. Cook until they soften, about 5 to 7 minutes.
2. Add the garlic and cook for one more minute.
3. Stir in the rinsed farro and the broth. Bring to a boil.
4. Reduce the heat to low, cover, and let it simmer for 30 to 40 minutes, until the farro is tender.
5. Stir in the cannellini beans and fresh spinach. Cook for another 5 minutes until the spinach wilts.
6. Add salt and pepper to taste. Serve hot with fresh parsley and grated Parmesan cheese.

Why everyone loves it: The chewy farro makes this soup extra hearty and satisfying.

Pro tip: To make it gluten free, substitute quinoa (you can simmer it directly in the broth) or cooked brown rice.

8. Pastina Soup

Pastina soup is sometimes called “penicillin soup.” It is a beloved Italian remedy, especially for winter colds or when you need something gentle and soothing. The secret magic in this soup is a Parmesan cheese rind tucked into the pot while it simmers. It infuses the broth with deep, savory flavor.

Ready in: 30 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 6 cups chicken or vegetable broth
• 1 Parmesan cheese rind
• 1 cup pastina or other tiny pasta
• Salt and pepper to taste
• Fresh parsley for garnish
• 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, and celery. Cook until they are very soft, about 10 minutes.
2. Add the broth and the Parmesan rind. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Remove the Parmesan rind. Carefully puree the soup until it is smooth. You can use an immersion blender right in the pot, or 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 fresh parsley and a sprinkle of Parmesan cheese.

Why everyone loves it: It is like a warm, gentle hug in a bowl, especially when you are not feeling well.

Pro tip: Feel free to bulk it up by adding shredded poached chicken or rotisserie chicken. Use any tiny pasta shape you like.

9. White Bean Soup with Spinach and Fresh Herbs

This is a gluten free twist on the classic ribollita, but without the bread. This vegan white bean soup recipe mimics that same thick texture. You do this by using an immersion blender to puree some of the soup base. A touch of heat from paprika and chili flakes adds warmth. A generous handful of fresh herbs finishes it off.

Ready in: 35 minutes
Serves: 4

What You Need:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• Lemon wedges 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, smoked paprika, and red pepper flakes. Cook for one more minute.
3. Add one can of the cannellini beans and the vegetable broth. Bring to a simmer and cook for 15 minutes.
4. Use an immersion blender to puree the soup until it is mostly smooth but still has some texture.
5. Stir in the second can of beans and the fresh spinach. Cook for another 5 minutes until the spinach wilts.
6. Stir in the fresh parsley and dill. Add salt and pepper to taste.
7. Serve hot with a squeeze of fresh lemon juice.

Why everyone loves it: It is creamy and thick without any cream or bread, and it is completely vegan.

Pro tip: A citrusy beet salad with feta and arugula would add even more color to the table.

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