Bruces Italian Soup Food
20 AUTHENTIC ITALIAN SOUPS
These easy Italian soup recipes are the perfect way to warm up! From gnocchi to minestrone to pasta fagioli, get a taste of Italy with these authentic soups.
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious soup in 30 minutes or less!
Nutrition Facts :
OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Soup
Time 34m
Number Of Ingredients 6
Steps:
- Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
- Pour the soup into a bowl.
- Top with olive oil and cheese.
- Serve with rosemary sprig.
Nutrition Facts : Calories 334 kcal, ServingSize 1 serving
BRUCE'S ITALIAN SOUP
This is very easy to make, and wonderful on a cold day. It was from a special friend, but my family (my Dad in particular named it -in our household - Bruce's Soup.) I post this in my Dad's memory - he passed away Apr 05.
Provided by The Thorn of Hudson
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook Ravioli or Tortellini according to package directions (al dente) and well drained, put aside.
- Mix all the remaining listed ingredients in a large stew pot, cook on low until heated through out - add your choice of cooked ravioli, or tortellini.
- Serve in a large soup bowl - sprinkle with fresh parmesan cheese.
- Seve with fresh hot Italian bread.
- Enjoy!
Nutrition Facts : Calories 1454.8, Fat 99.1, SaturatedFat 35.7, Cholesterol 285.7, Sodium 4929.9, Carbohydrate 39.6, Fiber 6.6, Sugar 16.8, Protein 99.9
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OUR FAVORITE ITALIAN SOUP RECIPES
From foodandwine.com
Estimated Reading Time 4 mins
- Ribollita. The foundation of this deeply savory bread and bean porridge from chef Adam Leonti includes grassy-green, peppery olive oil; earthy, rustic bread; small, thin-skinned white beans; and most importantly, sofrito, the finely chopped, slow-cooked mixture of carrots, onions, and celery that gives ribollita its extraordinary flavor.
- Stracciatella. Stracciatella is the Italian version of egg drop soup. This tasty one from chef Hugh Acheson combines shredded chicken, spinach, basil, peas, grated Parmigiano-Reggiano, and eggs.
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- Italian Wedding Soup. For this minestra maritata, or Italian wedding soup, tiny pork meatballs are simmered with orzo, chickpeas, spinach, and Parmesan.
- Pasta Fazool. For his riff on pasta e fagioli (pasta and beans), F&W Culinary Director at Large Justin Chapple makes this pasta fazool with canned tomatoes and dried oregano; that way, it can be prepared any time of year.
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- Chunky White Bean Soup with Pan-Fried Salami. This Italian white bean soup is a hearty mix of cannellini beans, garlic, kale and carrots. What makes it spectacular is salty little bits of salami, which get quickly pan-fried until crisp, then stirred into the soup before serving.
- Fava Bean Pasta e Fagioli. Chef Mike Lata's spring version of pasta e fagioli uses fresh fava beans in place of borlotti or cannellini beans, along with meaty bits of bacon and a sprinkling of grated Parmigiano-Reggiano.
- Pappa al Pomodoro. This hearty Tuscan tomato-bread soup starts with a whopping five pounds of fresh tomatoes. After they're blanched and the skins and seeds have been discarded, the tomatoes simmer with onion, garlic, and crushed red pepper, then get thickened with cubes of Italian bread.
- Tuscan Kale and Squash Minestra. Minestra is a light, brothy Italian soup with vegetables. In this version, Tuscan kale and butternut squash are sautéed with onion, garlic, and rosemary, then simmered in chicken stock with pasta and white beans.
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