How to Make Italian Soup Recipes 

As I was learning how to make Italian soup recipes, I found that prior to the First World War these were the basis for the daily nutrition. Ordinary families in Rome and throughout Italy survived on soups made of water, lard, herbs and maybe pasta. Today soup still forms the basis of the diet in many regions. Most of the recipes have one thing in common; they are almost always made with a meat broth.

Cooks learned how to make Italian soup recipes and found that the fragrant broth produced might be served as a soup by itself or as the base for many recipes. Great care needs to be taken in the preparation of these broths using the best quality ingredients. This care for quality is evident in Italian finger and breakfast foods. The chosen meat should have flavor to spare and enough natural gelatins to enrich the taste.

Aromatic vegetables and a mixture of herbs round out the flavor of the broth if you are learning how to make the Italian soup recipes. The proportion of vegetables to a meat is a matter of choice. For some soups you might want to only add a carrot and an unpeeled clove of garlic to support the seasoning; for heartier soup recipes you might want fuller flavor so you will choose to add more vegetables.

Pasta is widely used in soups; it can be the only ingredient added to the broth or maybe with meat, beans and vegetables. Many different kinds of pasta are used; anything from spaghetti to tortellini. Sometimes the pasta is precooked and other recipes instruct to cook in the broth with the soup.

Without instructions, the thing to remember is that when combining ingredients some take longer to cook than others. Dry beans is one that should be soaked and precooked before adding to a soup with vegetables and other ingredients; otherwise by the time the beans are tender the vegetables will be cooked to mush.

Fresh baked Italian bread is great to serve with a hot bowl of soup. Stale and dry Italian bread is also good to garnish the soup with; the fresh soft is too absorbent to use as garnish. Toasting the stale bread adds even a crunchier texture to the soup. Freshly grated Parmesan cheese, chopped fresh herbs and finely chopped cooked vegetables all will add special interest as a garnish.


This is the favorite of all the Italian soup recipes among all the people I know.

Make Broth:

  • 1 Stewing chicken
  • 1 Tablespoon salt
  • 3 Sprigs parsley
  • 2 Cups diced celery
  • 1 Whole onion
  • 6 Quarts water

Cook chicken with salt, parsley, celery and onion in about 6 quarts water for 3 hours or until the chicken is very tender.

Remove the onion and strain; debone the chicken and return to broth.


  • 1 Pound lean ground beef or veal
  • 2 Eggs
  • ¾ Cup seasoned bread crumbs
  • 1 Tablespoon chopped parsley
  • 3 Tablespoon grated Romano cheese
  • Salt and pepper to taste

Combine and mix meat, eggs, bread crumbs, parsley, cheese, salt and pepper.

Shape tiny meatballs and fry until brown or brown in oven; drain on paper towels.

Make Croutons:

  • 1 Cup bread crumbs
  • 1 Cup grated Romano cheese
  • 1 Tablespoon baking powder
  • 12 Well beaten eggs
  • 1 Teaspoon chopped parsley

Mix together bread crumbs, Romano cheese, baking powder, eggs and parsley.

Pour mixture onto baking sheet which has been lined with brown paper and buttered.

Bake in preheated oven at 350F degrees until brown about 20 minutes; cut in cubes while still hot.

To Assemble Authentic Italian Wedding Soup Recipe:

  1. Cook and drain ONE PACKAGE (10 Ounces) frozen chopped spinach.
  2. Add spinach and meatballs to broth; mix well and heat.
  3. Serve piping hot with croutons on top of each serving.
  4. Pass around grated Romano cheese to sprinkle on top.


This is one of the Italian soup recipes from the Tuscany region.

  • 2 Cups dried white beans
  • Water
  • ¾ Cup chopped onion
  • 1 Teaspoon minced garlic
  • 1 Tablespoon olive oil
  • 2 Cups finely chopped carrots
  • 2 Cups finely chopped celery
  • 4 Cups chopped plum tomatoes
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • 2 Teaspoons dried basil
  • 2 Teaspoons dried oregano
  • 2 Teaspoon dried rosemary
  • 1 Teaspoon dried thyme
  • 8 Cup[s water
  • 8 Cups thinly sliced cabbage

Place beans in pot and add water to cover; bring to a boil and cook 2 minutes.

Remove pot from heat and let stand covered for 1 hour.

Drain beans and set aside.

Sauté onion and garlic in oil in the pot for 4 minutes; add celery and carrots and cook 2 minutes.

Stir in tomatoes, salt, black pepper, basil, oregano, rosemary and thyme; add 8 cups water and beans.

Bring to a boil, reduce heat and simmer for 1 hour.

Add cabbage and simmer additional 1 hour.


Chicken, lentils and barley team up for many great Italian soup recipes.

  • 1 Cup chopped leeks
  • ½ Cup chopped green peppers
  • 1 Clove minced garlic
  • 1 Tablespoon melted butter
  • 5 Cups chicken broth
  • ½ Cup uncooked lentils
  • ½ Teaspoon dried basil
  • ½ Teaspoon dried oregano
  • ½ Teaspoon dried rosemary
  • ½ Teaspoon black pepper
  • 1 ½ Cups chopped cooked chicken
  • 1 ½ Cups sliced carrots
  • ½ Cup quick cooking barley uncooked
  • 1 Can (14.5 ounces) chopped tomatoes with juice

Cook leek, green pepper and garlic in butter in Dutch over medium high heat.

Stir mixture occasionally until vegetables are tender.

Add broth, lentils, basil, oregano, rosemary and black pepper.

Bring mixture to a boil, cover, reduce heat and simmer 20 minutes stirring occasionally.

Add chicken, carrots and barley; simmer covered 20 minutes stirring occasionally.

Add tomatoes and cook until thoroughly hot.


How to Make Italian Soup RecipesHow to Make Italian Soup Recipes

Italian soup recipes contain many sausage soup recipes because of the delicious flavor which comes from Italian sausages. This recipe can be made with the mild or spicy sausage.

  • 1 Pound Italian sausage
  • 1 Cup coarsely chopped onion
  • 2 Cloves sliced garlic
  • 5 Cups beef broth
  • 2 Cups thinly sliced carrots
  • 2 Cups peeled, seeded and chopped tomatoes
  • 1 ½ Cups sliced zucchini
  • 1 Green bell pepper cut into ½ inch pieces
  • 1 Can (8 ounces) tomato sauce
  • ½ Cup water
  • ½ Teaspoon dried basil
  • ½ Teaspoon dried oregano
  • 9 Ounces cheese filled uncooked tortellini
  • 3 Tablespoons chopped fresh parsley
  • ½ Cup grated Parmesan cheese

Remove and discard sausage casings; stir and brown sausage in large Dutch oven over medium high.

Drain reserving 1 tablespoon drippings in pan; set sausage aside.

Add onion and garlic to drippings and sauté until onion is tender.

Add sausage, beef broth and next 8 ingredients; stir well.

Bring mixture to a boil; reduce heat and simmer uncovered for 30 minutes.

Add tortellini and parsley stirring to blend.

Bring to boil, reduce heat and simmer uncovered 10 minutes or until tortellini is tender.

Ladle soup into bowls and sprinkle each with grated cheese.