Best Italian Soups: Easy, Hearty & Comforting Recipes

As we move into the depths of winter and colder days roll in, there’s nothing more satisfying than a freshly made bowl of Italian soup. Italian cuisine is rooted in family tradition, simple ingredients, fresh herbs, and lots of love. Whether you're looking for a hearty meal for chilly evenings or a tasty soup to feed the whole family, Italian soups offer the perfect comfort food experience.

Today, I’m sharing some of the best Italian soup recipes for fall and winter. These classic dishes have been enjoyed for generations, and now you can easily make them at home with fresh, wholesome ingredients. Each soup brings the rich taste of Italy straight to your table. 

Why Are Italian Soups So Loved?

Italian soups are:

• Packed with fresh vegetables, beans, and herbs

• Hearty enough to be a full meal

• Healthy and easy to make

• Perfect for meal prep, leftovers taste even better!

• Whether enjoyed in a Tuscan farmhouse or a busy family kitchen, every spoonful tells a story.

Best Italian Soup Recipes to Warm You This Season

From classics like Minestrone to rich Italian Wedding Soup, these hearty Italian soup recipes are perfect for fall and winter nights.

Classic Italian Minestrone Soup

Minestrone is a staple of Italian cuisine and a beloved soup! Versions of this hearty vegetable soup can be found from Northern Italy all the way down to Sicily. It’s one of those comforting, traditional Italian recipes that has been passed down for generations. Minestrone transcends seasons, regions, and even family cooking styles because every Nonna adds her own special touch.

As soon as the weather cools, we pull out the biggest pot and prepare a batch big enough to feed anyone who happens to stop by. Zucchini, cannellini beans, onions, pasta, green beans, and tomatoes, wholesome ingredients simmering together into a soul-warming meal full of authentic Italian flavors.

Ingredients

• 2 tbsp olive oil

• 1 onion, diced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 garlic cloves, minced

• 2 zucchinis, chopped

• 1 cup green beans, chopped

• 1 can crushed tomatoes

• 4 cups vegetable broth

• 1 cup cooked cannellini beans

• 1 cup small pasta (ditalini or elbow)

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and pepper to taste

• Grated Parmesan cheese & fresh basil for topping

Instructions

1. Sauté the Vegetables

   Heat olive oil in a large soup pot or Dutch oven over medium heat. 

   Add chopped carrots, onions, and celery, and cook until they soften. Add garlic and stir for another minute.

2. Add the Seasonal Ingredients

   Stir in zucchini, green beans, tomatoes, dried oregano, dried basil, salt, and pepper. Let the vegetables cook together for 3-4 minutes, just long enough to start blending their flavors.

3. Simmer With Broth

   Pour in the vegetable broth and bring it to a boil. Lower the heat and simmer for 22-25 minutes, until the vegetables are tender.

4. Add the Pasta and Beans

   Stir in the cannellini beans and pasta. Continue cooking until the pasta is ready.

5. Serve the Minestrone

   Ladle your Minestrone into warm bowls. Top with freshly grated Parmesan and some basil. If you want that rustic Italian experience, serve it with warm, crusty bread.

Tip: This Italian minestrone soup tastes even better the next day as the vegetables deepen in flavor and the broth becomes richer. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Italian Chicken Soup (Brodo di Pollo)

I cook Italian Chicken Soup every winter, and I absolutely love it. The first time I tried Brodo di Pollo at my favorite neighborhood Italian restaurant, I felt something unexpected; the taste instantly brought back childhood memories. Even though we’re not Italian, I grew up drinking homemade chicken soup that my grandma would prepare for us whenever the weather turned cold, or we needed a little extra love.

That’s the power of a good chicken soup. It doesn’t matter where you come from; a bowl of warm broth has a way of wrapping you in comfort and reminding you of home. And Brodo di Pollo, with its tender chicken, fresh herbs, and tiny pasta like stelline or pastina, captures that exact feeling of nostalgia with every spoonful.

Ingredients

• 1 whole chicken or 2 lbs legs & thighs

• 2 carrots, chopped

• 2 ribs of celery, chopped

• 1 onion, halved

• 1 bay leaf

• ½ bunch fresh parsley

• Salt to taste

• Small pasta: orzo, stelline, or pastina

Instructions

1. Prepare the Chicken

   Rinse the chicken under cold water and remove the skin if you prefer a lighter broth. Pat dry and set aside.

2. Make the Broth

   Place the chicken, carrots, celery, onion, bay leaf, and parsley into your Instant Pot or pressure cooker. Add water until the pot is about three-quarters full, and season with a generous pinch of salt.

3. Cook 

   Use the Sauté function to bring the liquid to a gentle boil. Then switch the Instant Pot to Manual High Pressure, set the timer for 40 minutes, and ensure the valve is set to Sealing.

4. Release the Pressure

   Once done, allow a natural release for 15-20 minutes before switching the valve to Venting to release the rest of thesteam. Remove the lid and breathe in that comforting aroma.

5. Add the Pastina

   Lift out the chicken and remove the bones. Shred the meat and return it to the pot. Stir in a handful of small pasta and simmer on Sauté until the pasta is perfectly tender.

6. Serve the Brodo

   Taste and adjust salt as needed. Ladle this soothing Italian chicken soup into bowls, making sure each person gets tender chicken, soft vegetables, and plenty of broth. Finish with a sprinkle of fresh parsley.

Italian Wedding Soup (Minestra Maritata)

Of all the Italian soups I’ve enjoyed over the years, Italian Wedding Soup might be my absolute favorite. There’s just something special about it, a perfect balance of tender meatballs, vibrant greens, tiny pasta, and a rich broth that brings everything together in harmony.

Fun fact: despite the name, this soup isn’t actually served at Italian weddings. The phrase “minestra maritata” refers to the beautiful marriage of flavors: the savory meat and hearty greens coming together like soulmates in one cozy bowl.

Tiny meatballs that feel like little treasures, vegetables that melt into the broth, and pearls of pasta floating like confetti, this soup is festive without needing a celebration. 

Whether you’re cooking for family, guests, or just someone who needs an extra dose of comfort, this is the kind of traditional Italian soup that warms both the heart and the home.

Ingredients

• 1 lb ground beef or pork

• 1 egg

• ¼ cup breadcrumbs

• ¼ cup Parmesan

• Salt & pepper

• 2 tbsp olive oil

• 1 onion, chopped

• 2 carrots, chopped

• 4 cups chicken broth

• 1 cup small pasta (orzo or acini di pepe)

• 3 cups chopped escarole or spinach

Instructions

1. Make the Mini Meatballs

   In a medium-large bowl, combine ground meat, egg, breadcrumbs, Parmesan, and salt and pepper. Mix gently; the less you work the meat, the softer the meatballs will be. Roll into tiny, bite-sized balls (this is part of the joy of Italian Wedding Soup!).

2. Brown the Meatballs

   Heat olive oil in a large Dutch oven over medium heat. Add the meatballs in batches, browning them lightly on each side. They don’t need to cook fully; they’ll finish cooking in the broth. Transfer to a plate and set aside.

3. Make the Broth

   In the same pot, add chopped onion and carrot. Cook until softened and fragrant, making sure to scrape up all the caramelized bits and browned goodness from the bottom for added flavor.

   Pour in the chicken broth and bring to a gentle simmer.

4. Marry the Flavors

   Return the meatballs to the pot and let them simmer for about 10–12 minutes, allowing the flavors to meld like the perfect culinary “wedding.”

5. Add Pasta & Greens

   Stir in the pasta and chopped escarole or spinach. Continue cooking until the pasta becomes tender and the greens softeninto the broth.

6. Serve 

   Ladle your Italian Wedding Soup into bowls and shower with freshly grated Parmesan. There is no such thing as too much Parmesan. 

Tuscan Bean Soup (Ribollita)

I didn’t try Ribollita until just three years ago, during an early spring trip to Tuscany. 

Ribollita, a rustic Tuscan soup made with cannellini beans, kale, and day-old bread. One spoonful in, and I instantly understood why this soup is considered the ultimate winter comfort food in Italy. The flavors were rich, earthy, and deeply satisfying.

The beauty of Ribollita lies in its history. It was born out of tradition and necessity. Peasant families would re-boil leftover vegetable soup the next day, thickening it with stale bread until it became what it is today.

It’s the kind of dish that invites you to really savor and enjoy the simple pleasures that Italian cooking celebrates so beautifully.

Ingredients

• 2 tbsp olive oil

• 1 onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 4 cups cooked cannellini beans

• 1 can diced tomatoes

• 3 cups chopped Tuscan kale

• 4 cups vegetable broth

• 2 cups cubed crusty bread (preferably day-old)

• Fresh thyme, salt & pepper to taste

Instructions

1. Sauté the Aromatics

   Heat olive oil in a large pot over medium heat. Add celery, onion, carrot, and garlic. Let them cook 8-10 minutes until softened and fragrant, releasing their sweet, earthy aroma.

2. Build the Tuscan Flavors

   Stir in the cannellini beans, tomatoes, kale, and vegetable broth. Add a sprig or two of thyme, salt, pepper, and simmer the soup for about 30-40 minutes.

3. Thicken With Bread

   Add the bread directly into the pot. Stir gently as it softens and melts into the broth, transforming the soup into that famously thick, rustic Tuscan texture.

4. Serve With a Drizzle of Olive Oil

   Ladle Ribollita into bowls and finish each serving with a drizzle of virgin olive oil, just like they do in Tuscany.

Creamy Potato & Leek Soup (Zuppa di Patate e Porri)

When the days grow colder and the evenings arrive earlier, there’s truly nothing better than cozying up with a warm bowl of Italian soup. Zuppa di Patate e Porri, also known as Italian Potato and Leek Soup, is one of those delicious, comforting Italian soups.

It’s simple, rustic, and made with humble ingredients: just creamy potatoes, sweet and tender leeks, and rich vegetable broth. Yet somehow, each spoonful restores your energy and warms you from head to toe.

This Italian vegetable soup is the perfect one-pot meal for busy weeknights, cozy fall weekends, or anytime you crave something wholesome and satisfying.

Ingredients

• 3 tbsp olive oil

• 3 large potatoes, peeled and diced

• 3 leeks, sliced (white + light green parts only)

• 1 small onion, chopped

• 3 cups vegetable broth

• 1 cup whole milk or heavy cream (for creaminess)

• Fresh thyme or rosemary

• Salt and black pepper to taste

• Chives or fresh parsley for topping

• Grated Parmesan (optional but heavenly)

Instructions (easy stovetop method)

1. Sauté the Leeks

   Heat olive oil in a large soup pot over medium heat. Add the leeks and onions, stirring gently for 6-8 minutes until soft and fragrant, which creates that Italian flavor base.

2. Add the Potatoes & Broth

   Stir in the diced potatoes, fresh herbs, salt, and pepper. Pour in the vegetable broth and bring the soup to a gentle simmer.

3. Cook Until Tender

   Reduce the heat and let everything simmer for 20-35 minutes, or until the potatoes are soft enough to mash easily with a spoon.

4. Blend for Creaminess

   Use an immersion blender to puree your leek soup right in the pot, or blend half of it for a thicker, comforting texture while still leaving some potato chunks.

5. Finish & Serve

   Stir in milk or cream if desired and warm through (do not boil). Serve into small bowls and top with chopped chives or parsley. 

Italian Seafood Soup (Zuppa di Pesce)

Growing up, I was one of those very picky eaters, especially when it came to anything from the ocean. If it smelled like the sea or had tentacles, I wanted nothing to do with it. But everything changed as I got older, especially after spending time living in Ireland and the North East.

One summer, while traveling in Europe, we chose to spend a few days by the Ligurian Sea, and I tasted Zuppa di Pesce for the very first time. The soup came to the table piping hot, filled with tender fish, succulent shrimp, and rich tomato broth infused with garlic, fresh herbs, and the salty essence of the sea. One spoonful and I felt like I had discovered a whole new world of flavor, one I never knew I was missing.

Now, seafood isn’t just something I tolerate; it has become one of my absolute favorite meals. This traditional Italian seafood soup dish celebrates everything Italian coastal cuisine stands for: tradition, simplicity, and the belief that the best meals come from fresh ingredients and a lot of heart.

This soup is comforting enough for chilly fall and winter evenings, yet light enough to enjoy year-round.

Ingredients

• 1 lb firm white fish (sea bass, cod, or halibut), cut into chunks

• 1 lb large shrimp, peeled and deveined

• 2 tbsp olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 can (or 3-4 fresh) diced tomatoes

• 1 small fennel bulb, sliced (classic coastal flavor)

• ½ cup dry white wine

• 4-5 cups seafood or vegetable broth

• 1 cup mussels or clams (optional, but delicious!)

• 1 tsp dried oregano

• ½ tsp red pepper flakes (optional for gentle heat)

• 1 bay leaf

• Fresh parsley, chopped

• Salt and black pepper to taste

• Lemon wedges (for serving)

• Crusty Italian bread (for dipping)

Instructions

1. Sauté the Aromatic Base

   Heat olive oil in a cast-iron Dutch oven over medium heat. Add the sliced fennel and onion, and cook for 5-7 minutes until soft and fragrant. Stir in your minced garlic and cook another minute, releasing its irresistible aroma.

2. Build the Broth

   Pour in the tomatoes and season with oregano, red pepper flakes, salt, and pepper. Let the tomatoes cook down for a few minutes. Add the white wine and simmer gently.

3. Add the Seafood Broth and Seafood

   Pour in your vegetable broth and add the bay leaf. Bring your seafood soup to a gentle simmer, letting the ingredients mingle and create that signature Italian coastal flavor.

   Next, add the firm white fish, letting it poach gently in the hot broth. After 5 minutes, add shrimp and mussels/clams (if using). Simmer just until the shrimp turns pink and the mussels open. Do not overcook.

4. Finish With Fresh Herbs

   Remove the bay leaf. Taste and adjust seasoning as needed. Stir in a fresh parsley for brightness.

5. Serve 

   Put the Zuppa di Pesce into warm bowls. Serve immediately with Italian bread and a squeeze of lemon over the top to awaken every fresh, briny flavor.

To Conclude Our Journey Through Italian Soups

I truly hope you enjoy these traditional Italian soup recipes and that they become cherished winter staples in your home just as they are in ours. 

These soups are wholesome, satisfying, and wonderfully easy to make, making them the perfect go-to recipes for fall and winter comfort.

If you try new variations or experiment with different Italian flavors, maybe a new herb blend, a rustic vegetable addition, or a regional twist, we would absolutely love to hear about it. Share your creations in the comments so others can be inspired by your delicious ideas as well. And if these authentic Italian soup recipes warmed your heart and your kitchen, remember to pin or save this post for later.

For more seasonal recipes, visit our Wellness section, where you’ll find comforting favorites like carrot ginger soup, Mexican and Spanish soups, and creamy potato soup. To stay updated on all our newest creations, be sure to subscribe to our email list and join our warm, food-loving community. We can’t wait to cook with you again!

Besitos from the kitchen,

Laura

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