If you’re here, it means you love cooking and eating soups, so much so that you’re ready to dive into Italian soup territory. And guess what? This post couldn’t come at a better time – it’s the first day of Fall, the perfect season to start cooking soup weekly.
Looking for the best Italian soups to make at home, or maybe try while you’re in Italy? These are the top 10 Italian soups I suggest you start with.
What you’ll find in this list:
- Many popular soups you might already know
- A couple you might have never heard of before
- Several soups from Tuscany (because this region is famous for its soups!)
- One from Naples, one from Sicily, and three from Northern Italy
For each soup, I’m sharing:
- Where it comes from
- How Italians like to eat it
- A quick recipe you can use as a reference to make your own
Ready to discover your new favorite soup for this season?
Keep reading!
Table of Contents
1. Minestrone
Minestrone is a hearty Italian vegetable soup, traditionally made with seasonal vegetables and legumes. It’s a thick, flavorful soup that can vary greatly depending on the region and the time of year. The name “minestrone” comes from the Latin word “minestrare,” meaning to serve or put on the table.
Origins
Minestrone dates back to the Roman era, when it was considered a humble dish made with whatever vegetables were available. Originally, it included beans, chickpeas, and other legumes, with additions like pasta and tomatoes being incorporated over time. It was a large, communal dish often served in convents or in large family settings, particularly to stretch resources.
How Italians Eat It
Italians enjoy minestrone in various ways depending on personal preferences. Some prefer it with just a drizzle of olive oil for a light and natural flavor, while others add pasta or grains to make it more filling. While it’s usually served hot, some Italians enjoy it cold the next day. It’s often accompanied by slices of rustic bread.
Easy Recipe
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 2 potatoes, cubed
- 1 can diced tomatoes
- 1 can cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 cup small pasta (optional)
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Steps:
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and sauté until softened. This is what we call soffritto in Italian.
- Add zucchini, potatoes, and tomatoes. Cook for a few minutes, stirring occasionally.
- Add the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until the vegetables are tender.
- Stir in the beans and pasta (if using) and cook for another 10 minutes until the pasta is done. Tubetti or small tube pasta is the most traditional shape for this recipe.
- Season with salt and pepper. Serve hot, garnished with a drizzle of olive oil and Parmesan cheese if desired.
2. Pappa al Pomodoro
Pappa al Pomodoro is a thick, rustic soup made with ripe tomatoes and stale Tuscan bread. Its simple ingredients result in a hearty, flavorful dish that has long been a staple of Tuscan cuisine. The texture is creamy, almost porridge-like, making it a comforting and satisfying soup.
Origins
Pappa al Pomodoro originated in Tuscany and, like many traditional Italian dishes, it was born out of the need to use up stale bread and ripe tomatoes. This dish became popular in the countryside where fresh, high-quality tomatoes were readily available, and nothing went to waste.
Over time, it has evolved from a humble peasant dish into a refined starter that’s often served in upscale restaurants.
How Italians Eat It
Italians enjoy Pappa al Pomodoro both warm and cold, depending on the season. Traditionally eaten as a first course, it has become a more elegant option for restaurant menus, where it’s often served as a sophisticated appetizer. Rustic bread and a drizzle of extra virgin olive oil are common accompaniments.
Easy Recipe
Ingredients:
- 300g stale Tuscan bread (without salt)
- 800g ripe tomatoes or 1 can of peeled tomatoes
- 2 cloves garlic, minced
- 4 tbsp extra virgin olive oil
- 1 liter vegetable broth
- Salt and pepper to taste
- A handful of fresh basil leaves
Steps:
- Heat the olive oil in a large pot over medium heat. Add the garlic and sauté until golden.
- Add the tomatoes, crushing them with a fork or spoon. Cook for about 10 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a simmer. Add the bread pieces and cook for 15-20 minutes, stirring occasionally to break down the bread.
- Season with salt and pepper. Tear in fresh basil leaves and stir well.
- Serve warm or cold, drizzled with olive oil, and garnished with additional basil leaves if desired.
3. Ribollita Toscana
Ribollita is a traditional Tuscan soup, known for its hearty mix of vegetables, bread, and beans. This “peasant” dish gets its name from the Italian word “ribollire,” meaning “reboiled,” as it was often cooked in large batches and reheated over several days.
Origins
The origins of Ribollita trace back to the Middle Ages when servants would collect leftover bread and vegetables to make a filling meal. Although the dish was first officially cited in an early 20th-century cookbook by Alberto Cougnet, it likely dates back much further.
Ribollita is famous for its simplicity, with every family having its own variation. However, the classic Tuscan version always includes three key ingredients: cavolo nero (Tuscan black kale), beans, and pane sciocco (unsalted bread).
How Italians Eat It
Ribollita is enjoyed mostly in the colder months of autumn and winter. It’s served warm as a light but satisfying main course, usually in the evening. Italians often pair it with a drizzle of olive oil and sometimes grated Parmesan cheese. It’s also common to make extra portions since the soup’s flavor improves when reheated.
Easy Recipe
Ingredients:
- 300g cavolo nero (Tuscan black kale)
- 200g stale Tuscan bread
- 2 carrots, diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 potatoes, diced
- 2 garlic cloves, minced
- 400g cannellini beans (or borlotti), cooked
- 200g cabbage, shredded
- 2 tomatoes, chopped
- 1 liter vegetable broth
- Extra virgin olive oil
- Salt and pepper to taste
Steps:
- Heat olive oil in a large pot. Add the onion, garlic, carrots, celery, and potatoes, and sauté until softened.
- Add the tomatoes, cabbage, and cavolo nero. Cook for a few minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Lower the heat, cover, and simmer for about 30 minutes until the vegetables are tender.
- Add the cannellini beans and cook for another 10 minutes.
- Tear the stale bread into pieces and add to the pot, stirring until the bread breaks down into the soup.
- Serve warm with a drizzle of olive oil.
4. Cacciucco alla Livornese
Cacciucco alla Livornese is a rich, flavorful fish stew from Livorno, a port city in Tuscany. Made with various types of fish and shellfish, this dish is known for its bold tomato-based broth and the use of rustic garlic-rubbed bread to soak up the flavors.
Origins
Cacciucco has deep roots in Livorno’s maritime culture. The most famous legend surrounding the dish attributes its invention to a lighthouse keeper who was prohibited from using oil to fry fish, as it was needed to fuel the lighthouse. As a result, he developed this stew using just a small amount of oil and abundant tomato sauce.
Another story connects the dish to a similar Turkish soup. The name “Cacciucco” is said to derive from the Turkish word “küçüklü,” meaning “mixed with smaller objects,” referencing the variety of small fish used in the stew.
The legend says that Ahmet, a Turkish man whose mother prepared a similar fish soup, met an Italian merchant from Livorno, and decided to follow him to Italy. There he opened a restaurant and adapted the Turkish recipe by replacing capers with tomatoes. The locals, unable to pronounce the Turkish name, gave the dish its current name, Cacciucco.
How Italians Eat It
Cacciucco is typically enjoyed as a hearty main course, served with toasted rustic bread that has been rubbed with garlic to absorb the stew’s rich broth. Italians prefer to eat it hot, often pairing it with a glass of local Tuscan wine.
The stew’s spicy and savory flavors make it a popular dish during colder months, but it can be found year-round in Livorno’s seaside restaurants.
Easy Recipe
Ingredients:
- 1kg mixed fish and shellfish (squid, octopus, cuttlefish, shrimp, mussels, small fish)
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, diced
- 1 celery stalk, chopped
- 400g canned tomatoes, crushed
- 200ml red wine
- 1 liter fish broth
- 2 tbsp tomato paste
- 1 red chili, chopped (optional)
- Salt and pepper to taste
- Rustic bread, toasted and rubbed with garlic
Steps:
- Heat olive oil in a large pot and sauté garlic, onion, carrot, and celery until softened.
- Add the squid, octopus, and cuttlefish to the pot, and cook for 10 minutes.
- Pour in the red wine and allow it to evaporate. Add the crushed tomatoes, tomato paste, and chili if using. Cook for 15 minutes.
- Add the fish broth, and bring to a simmer. Add the small fish and shellfish, and cook for another 10-15 minutes until the shellfish open and the fish is tender.
- Season with salt and pepper. Serve the stew hot, with garlic-rubbed toasted bread on the side.
5. Minestrone alla Genovese
Minestrone alla Genovese is a regional variation of Italy’s famous vegetable soup, but with a distinct twist—the addition of pesto. This Genovese basil-based sauce gives the soup a uniquely rich and aromatic flavor, making it a beloved dish in the coastal city of Genoa.
Origins
The origins of this version of minestrone are tied to the maritime history of Genoa.
In the days of traveling sailors and floating taverns, Genoa’s harbor was full of ostai (tavern keepers) who would deliver fresh meals to ships at sea. Among the most requested meals was this hearty vegetable soup, which provided sailors with much-needed nourishment.
The addition of pesto comes from Genoa’s longstanding love affair with basil, a staple in Ligurian cuisine.
How Italians Eat It
Minestrone alla Genovese is typically enjoyed warm, though many Italians also savor it cold, especially when fresh vegetables are abundant in the summer. The soup is often eaten with rustic bread or small pasta.
There’s a local pasta shape especially used for this dish, which is called “scucuzù”, which is a tiny tube pasta. Alternatively, the locals also use broken spaghetti, or rice.
A generous spoonful of pesto stirred into the soup right before serving adds an extra layer of flavor.
Easy Recipe
Ingredients:
- 200g small pasta (e.g. tubetti) or rice
- 2 potatoes, diced
- 1 zucchini, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 200g green beans, chopped
- 200g borlotti beans, cooked
- 1 onion, finely chopped
- 1 clove garlic, minced
- 200g peeled tomatoes, chopped
- 1 liter vegetable broth
- 3 tbsp pesto alla genovese
- Extra virgin olive oil
- Salt and pepper to taste
Steps:
- Heat olive oil in a large pot and sauté the onion, garlic, carrots, celery, and zucchini until softened.
- Add the potatoes, green beans, and tomatoes. Cook for 5 minutes.
- Pour in the vegetable broth, bring to a boil, and simmer for about 30 minutes until the vegetables are tender.
- Stir in the cooked borlotti beans and pasta (or rice), cooking until the pasta is al dente or the rice is cooked.
- Remove from heat and stir in the pesto. Season with salt and pepper, then serve warm with bread or let cool for a summer variation.
6. Pasta e Fagioli
Pasta e Fagioli, or “pasta and beans,” is a hearty, comforting dish that’s beloved across Italy. This simple, flavorful soup consists of pasta and beans simmered together in a savory broth, making it a staple in many Italian households, especially during the colder months.
Origins
Pasta e Fagioli doesn’t have a singular regional origin but is popular throughout Italy. The dish likely emerged in the Middle Ages, around the time beans were introduced to Italy alongside other New World crops like tomatoes and peppers.
While many regions, from Campania to Tuscany and Veneto, claim to have created the dish, beans cultivation is believed to have started in Northern Italy after Christopher Columbus brought them from America. So I would guess its the Northern regions that came up with this recipe.
How Italians Eat It
Pasta e Fagioli is most commonly enjoyed as a warm main course, especially during the fall and winter. Italians appreciate its versatility, with regional variations including different types of beans, pasta shapes, and even broths.
In Southern Italy, the soup may have a more tomato-rich base, while Northern versions can be creamier, with fewer tomatoes. It’s often served with a drizzle of extra virgin olive oil and sometimes a sprinkle of Parmesan cheese.
Easy Recipe
Ingredients:
- 200g ditalini pasta
- 250g cannellini or borlotti beans (cooked)
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 400g crushed tomatoes
- 1 liter vegetable or chicken broth
- 1 bay leaf
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Steps:
- Heat the olive oil in a large pot and sauté the onion, garlic, carrots, and celery until softened.
- Add the crushed tomatoes and cook for a few minutes.
- Pour in the broth, add the bay leaf, and bring to a simmer. Cook for about 20 minutes until the vegetables are tender.
- Add the cooked beans and pasta, and continue cooking until the pasta is al dente.
- Season with salt and pepper, and serve hot, garnished with olive oil and Parmesan cheese if desired.
7. Minestre delle Favole (with sausage)
Minestra delle Favole is a hearty soup featuring pasta and beans, much like Pasta e Fagioli, but with an added twist—Italian sausage. Though not widely known, this flavorful variation offers a rich and satisfying meal perfect for colder months.
Origins
Minestra delle Favole doesn’t have a well-documented history, and little is known about its origins. Given its similarity to Pasta e Fagioli, it’s likely a regional variation of that dish, with the addition of sausage to enhance the flavor.
Like many rustic Italian soups, this recipe probably evolved from the tradition of using whatever ingredients were on hand, making it a versatile and nourishing meal for Italian families.
How Italians Eat It
This soup is typically enjoyed as a warm main course, especially during the fall and winter. Italians appreciate its heartiness, making it an ideal dish for colder evenings.
The addition of sausage adds a savory depth that makes Minestra delle Favole a crowd-pleaser, and it’s often served with a slice of crusty bread to soak up the rich broth.
Easy Recipe
Ingredients:
- 200g ditalini or other small pasta
- 250g cannellini or borlotti beans (cooked)
- 200g Italian sausage, sliced
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 400g crushed tomatoes
- 1 liter vegetable or chicken broth
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Steps:
- Heat olive oil in a large pot and sauté the onion, garlic, carrots, and celery until softened.
- Add the sausage and cook until browned.
- Stir in the crushed tomatoes and cook for a few minutes.
- Pour in the broth and bring to a simmer. Cook for about 20 minutes until the vegetables are tender.
- Add the cooked beans and pasta, and continue cooking until the pasta is al dente.
- Season with salt and pepper, and serve hot, with a drizzle of olive oil and Parmesan cheese if desired.
8. Macco di Fave From Sicily
Macco di Fave is a traditional Sicilian dish made from fava beans. This creamy, hearty soup has ancient roots, with references dating back to Greek times.
Origins
The origins of Macco di Fave trace back to ancient Greece, where Aristophanes mentioned a similar dish in his play “The Frogs” around 45 BC.
The name “Macco” comes from the Latin word “maccare,” meaning “to crush,” which reflects the dish’s preparation—fava beans are cooked until they break down into a creamy consistency.
The dish is traditionally associated with Raffadali, a town in Sicily, known for its fava bean production.
How Italians Eat It
Macco di Fave is typically enjoyed warm, either as a standalone dish or served with crusty bread. In Sicily, it’s often paired with pasta or, for a more modern twist, fried into small cubes and served as a snack or appetizer. The soup’s creamy texture and rich flavor make it a popular choice for a filling meal during cooler months.
Easy Recipe
Ingredients:
- 300g dried fava beans, soaked overnight and peeled
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, diced
- 1 liter vegetable broth
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Crusty bread or pasta for serving (optional)
- Fresh fennel fronds (finocchietto selvatico) for garnish
Steps:
- Soak the fava beans in cold water for about 6 hours.
- Heat olive oil in a large pot and sauté the onion, garlic, celery, and carrots until softened.
- Drain the soaked fava beans, and add them to cook for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 1 hour, or until the beans are very tender.
- Use an immersion blender to purée the soup until smooth. Season with salt and pepper.
- Serve warm with crusty bread or pasta if desired, and garnish with fresh fennel fronds.
9. Minestra Maritata (Italian Wedding Soup)
Minestra Maritata, often known as Italian Wedding Soup, is a robust and flavorful dish that blends meat and vegetables into a hearty broth. It’s traditionally served during festive occasions, particularly around Christmas and Easter.
Origins
Minestra Maritata has origins that are debated between Roman antiquity and Spanish influences. Some sources suggest that an early version of this soup was described by the Roman gourmet Apicius in his work “De Re Coquinaria,” which included a mix of vegetables and meats.
However, another theory posits that the dish evolved from the Spanish “olla podrida” brought to Naples during the Aragonese rule in the 1300s.
The name “Minestra Maritata” (which translates to “married soup”) might refer to the harmonious blending of meat and vegetables, rather than an actual wedding.
How Italians Eat It
Italians typically enjoy Minestra Maritata as part of festive meals, especially during Christmas and Easter. It’s usually served warm and can be accompanied by crusty bread. The rich, meaty flavor of the broth combined with tender vegetables and meatballs makes it a cherished dish for special occasions.
Easy Recipe
Ingredients:
- 500g mixed meats (beef, chicken, pork ribs, pork skin, spicy sausages)
- 500g each of mixed greens (e.g., Swiss chard, savoy cabbage, chicory, escarole, kale)
- 2 onions, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- Extra virgin olive oil
- Salt and pepper to taste
- Pecorino cheese (optional)
Steps:
- Cut the meats into medium pieces and boil them in a large pot of water. After 15 minutes, discard the water, add fresh water, and cook the meats for about 2 hours.
- Clean and chop the greens. Boil them in salted water for about 10 minutes, then drain and set aside.
- Remove the cooked meats from the broth, shred the chicken, and cut the pork skin into strips.
- In a large pot, heat olive oil and sauté the onions, celery, and carrots until softened.
- Add half of the greens to the pot, followed by half of the mixed meats and some of the broth. Sprinkle with Pecorino cheese if using.
- Repeat with another layer of greens, meats, and broth.
- Simmer the soup over medium heat for about 1 hour, allowing the flavors to meld.
- Serve warm, garnished with additional Pecorino cheese if desired.
10. Zuppa D’Orzo – Barley Soup From Trentino
Zuppa d’Orzo is a classic dish from the Trentino-Alto Adige region, celebrated for its rich, comforting qualities and nutritional benefits.
Origins
Zuppa d’Orzo is deeply rooted in South Tyrolean tradition, particularly associated with the Törggelen festival.
This centuries-old celebration spans from late September to mid-November, focusing on enjoying local foods and autumnal harvests at home, in local taverns and seasonal festivals.
The soup’s use of barley also reflects the region’s emphasis on consuming hearty, wholesome meals during the colder months.
How Italians Eat It
The soup is often served as a substantial main course, especially when enriched with additional meat or pork knuckles. Its creamy, hearty texture makes it a popular choice for warming up on chilly days.
Barley’s health benefits, including aiding digestion and providing essential vitamins, make this dish both nourishing and comforting for those who enjoy it.
Easy Recipe
Ingredients:
- 250g barley (pearl barley or similar)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 150g pancetta or bacon, diced
- 1 liter beef or vegetable broth
- 50g butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Steps:
- Soak the barley in cold water for about 2 hours, then drain.
- In a large pot, melt the butter over medium heat and sauté the onion, garlic, carrots, celery, and pancetta or bacon until softened.
- Add the soaked barley and cook for a few minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer for about 1 hour, or until the barley is tender.
- Season with salt and pepper. Serve warm, garnished with fresh parsley if desired.
Discover More Tasty Italian Food
With this list of delicious Italian soup staples, you are all set for the colder months. I wonder which one is your favorite. Can you guess mine?
It’s Minestrone alla Genovese, followed by Pappa al Pomodoro, and Pasta e Fagioli.
Craving more Italian food? I can’t blame you.
Have a look at these other Italian foodie posts on the blog. You’ll be sure to find other Italian favorite dishes to try!
And for a cozy treat, read this: Italian Cookies List
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Alessia
