50+ Hearty & Tasty February Italian Soup Recipes Warm Your Winter

February calls for cozy, soul-warming meals that can beat the winter chill and comfort you after a long day.

And what better way to enjoy this month than with the hearty, flavorful dishes from Italy?

Italian soups, or minestrone and zuppe, are packed with fresh ingredients, rich broths, and a wide range of vegetables, beans, and pasta that are not only nourishing but incredibly satisfying.

Whether you are craving a creamy, velvety texture or a chunky, vegetable-packed concoction, Italian soups offer something for everyone.

These soups are perfect for meal prepping, serving on cold nights, or sharing at family gatherings.

In this blog post, we’ve compiled over 50 delicious Italian soup recipes that will make you look forward to every meal this February.

From classic Pasta e Fagioli to warming Ribollita, these recipes will elevate your soup game and bring a taste of Italy to your kitchen.

50+ Hearty & Tasty February Italian Soup Recipes Warm Your Winter

February is the perfect time to indulge in comforting and nourishing Italian soups.

The variety of flavors and textures in Italian soups ensure there’s something for every palate, from savory bean-based broths to creamy vegetable blends.

These 50+ February Italian soup recipes are easy to make, full of nutrients, and perfect for warming you up during the cold winter months.

So, gather your ingredients, get your pots and ladles ready, and enjoy the rich, hearty flavors of Italy all month long!

Italian Wedding Soup

Italian Wedding Soup is a classic Italian-American dish that combines flavorful meatballs, tender greens, and hearty vegetables in a savory broth. It is traditionally served at weddings, symbolizing the union of two ingredients—meat and vegetables—blended perfectly. This February, warm up with a bowl of this nourishing soup that features a blend of chicken or turkey meatballs, spinach, carrots, and a delicious, aromatic broth.

Ingredients:

• 1 lb ground chicken or turkey
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 6 cups chicken broth
• 1 onion, diced
• 2 large carrots, diced
• 2 cups fresh spinach, chopped
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup small pasta (like acini di pepe)

Instructions:

1. Preheat the oven to 375°F (190°C). In a large bowl, combine the ground chicken or turkey, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix well and form the mixture into small meatballs (about 1 inch in diameter).
2. Place the meatballs on a baking sheet and bake for 15-20 minutes, or until golden brown and cooked through.
3. While the meatballs bake, heat olive oil in a large pot over medium heat. Add the diced onion and carrots, and sauté until softened, about 5 minutes.
4. Add the chicken broth and oregano to the pot, bringing it to a simmer. Once the meatballs are done, carefully add them to the broth.
5. Stir in the spinach and pasta. Let the soup simmer for 10-15 minutes, until the pasta is tender.
6. Taste and adjust seasoning with salt and pepper as needed.

Italian Wedding Soup is the perfect comfort food for chilly February nights. The tender meatballs, vibrant spinach, and hearty pasta come together in a rich, flavorful broth that will warm you from the inside out. It’s not only delicious but also packed with nutrients, making it a wonderful meal for the entire family. Whether you’re enjoying it on a quiet evening or serving it at a family gathering, this soup will certainly bring a touch of Italy to your home.

Ribollita (Tuscan Vegetable Soup)

Ribollita is a beloved traditional Tuscan soup that features a robust mixture of vegetables, beans, and leftover bread, all simmered in a hearty broth. This rustic soup is perfect for the colder months of February, offering both comfort and nutrition. The soup is made by slowly cooking vegetables like kale, carrots, and potatoes, along with beans and day-old bread, which thickens the broth and creates a wonderfully rich texture.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 6 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and chopped
• 2 cups stale bread, torn into pieces
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
2. Stir in the garlic and cook for another minute. Then add the potatoes and vegetable broth, bringing the mixture to a simmer.
3. Once the potatoes are tender, add the cannellini beans and kale to the pot. Simmer for about 10-15 minutes until the kale is tender.
4. Add the bread pieces and stir, allowing them to soak up the broth and break down. This will help thicken the soup.
5. Season with salt and pepper to taste, and let the soup simmer for an additional 10 minutes, allowing the flavors to meld together.
6. Serve hot, garnished with fresh parsley.

Ribollita is a perfect soup to cozy up with on a cold February evening. Its combination of beans, vegetables, and rustic bread creates a filling and satisfying dish that’s full of flavor. This soup is not only easy to prepare, but it also allows for a lot of flexibility with the vegetables you have on hand. A great way to make use of leftovers, Ribollita is both economical and nourishing. The depth of flavors from the slow cooking process makes it a truly comforting meal that warms the soul.

Zuppa di Lenticchie (Italian Lentil Soup)

Zuppa di Lenticchie, or Italian Lentil Soup, is a hearty and flavorful soup made with tender lentils, vegetables, and a rich tomato broth. Often served in the colder months, this soup is nutritious, filling, and packed with protein and fiber. It’s perfect for a healthy and satisfying meal during February, providing warmth and comfort without being heavy.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 1 cup dried lentils, rinsed
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Parmesan cheese, grated (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, sautéing for about 5 minutes until softened.
2. Stir in the diced tomatoes and cook for another 2 minutes, allowing the flavors to combine.
3. Add the lentils, vegetable broth, thyme, and bay leaf to the pot. Bring to a boil, then reduce the heat to a simmer.
4. Simmer for 30-40 minutes, or until the lentils are tender and the soup has thickened slightly. Stir occasionally.
5. Season with salt and pepper to taste. Remove the bay leaf before serving.
6. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.

Zuppa di Lenticchie is a simple yet flavorful soup that makes the most of humble ingredients. The earthy lentils, combined with the sweetness of carrots and the richness of the tomato broth, create a balanced and satisfying dish. It’s an excellent choice for anyone looking to enjoy a healthy, filling meal that won’t weigh them down. This lentil soup is also highly customizable—add extra greens, like spinach or kale, for an even heartier meal. Perfect for a February lunch or dinner, it offers both comfort and nutrition in every spoonful.

Minestrone Soup

Minestrone is a classic Italian soup that’s both nourishing and flavorful, filled with a medley of vegetables, beans, and pasta in a savory broth. This versatile soup can be made with various seasonal ingredients, making it perfect for February when hearty winter vegetables are in abundance. Packed with fiber, vitamins, and antioxidants, Minestrone is the ideal dish to help you stay warm and healthy during the colder months.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 potato, peeled and diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups spinach, chopped
• Fresh Parmesan cheese, grated (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until softened, about 5 minutes.
2. Add the zucchini, potato, beans, and tomatoes to the pot, stirring to combine. Pour in the vegetable broth and bring to a boil.
3. Reduce the heat and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
4. Stir in the pasta, basil, oregano, salt, and pepper. Let the soup simmer for an additional 10-12 minutes, or until the pasta is al dente.
5. Just before serving, add the spinach and stir until wilted.
6. Serve hot, topped with grated Parmesan cheese if desired.

Minestrone Soup is a hearty, vegetable-packed dish that makes a perfect meal for chilly February days. The combination of fresh vegetables, beans, and pasta makes it both filling and nutritious, while the savory broth ties everything together in a comforting way. This soup is a great way to use up any leftover vegetables you have on hand, making it a flexible, budget-friendly option. Whether you enjoy it with a sprinkle of Parmesan or a dash of extra herbs, Minestrone will surely warm you from the inside out.

Stracciatella (Italian Egg Drop Soup)

Stracciatella is an Italian egg drop soup that’s incredibly simple yet full of flavor. Originating from Rome, this soup is made with beaten eggs, Parmesan cheese, and a light broth. It’s an easy, comforting dish perfect for February when you want something warm, quick, and satisfying. With just a few ingredients, this soup is both rich and delicate, offering a cozy meal in no time.

Ingredients:

• 4 cups chicken or vegetable broth
• 2 eggs
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh lemon juice (optional)

Instructions:

1. Bring the chicken or vegetable broth to a gentle simmer in a medium-sized pot over medium heat.
2. While the broth is heating, whisk the eggs in a small bowl with the Parmesan cheese until well combined.
3. Once the broth is simmering, slowly pour the egg mixture into the pot, stirring gently to create ribbons of egg in the broth.
4. Continue to cook for about 2 minutes, allowing the eggs to cook through. Season with salt and pepper to taste.
5. Drizzle with a little olive oil and a squeeze of fresh lemon juice for added flavor, if desired.
6. Serve immediately, garnished with fresh parsley.

Stracciatella is a simple yet comforting Italian soup that’s perfect for a light, warming meal during February. The silky ribbons of egg and the richness of the Parmesan cheese create a smooth and satisfying texture, while the broth provides a delicate base that highlights the flavors. It’s an ideal soup for those looking for a quick and nourishing dish that doesn’t require much preparation. Whether served as a starter or a light lunch, Stracciatella will warm your heart and soul on any cold winter day.

Pasta e Fagioli (Pasta and Bean Soup)

Pasta e Fagioli is a hearty and flavorful Italian soup made with pasta, beans, and vegetables, all simmered together in a rich tomato broth. Often referred to as “pasta and beans,” this comforting dish is perfect for February when you crave something warm and filling. The combination of creamy beans, tender pasta, and savory broth makes this soup a satisfying meal that can stand alone or be paired with a simple salad for a complete dinner.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until softened, about 5 minutes.
2. Add the cannellini beans, tomatoes, vegetable broth, rosemary, thyme, salt, and pepper. Stir to combine, then bring the soup to a boil.
3. Reduce the heat and let the soup simmer for 15-20 minutes to allow the flavors to meld together.
4. Stir in the pasta and cook until al dente, about 10 minutes.
5. Serve hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese if desired.

Pasta e Fagioli is the ultimate comfort food for February. This rich, savory soup combines the heartiness of beans with the satisfying texture of pasta, all enveloped in a deliciously flavorful broth. It’s a versatile and nutritious dish that can be made in large batches for meal prep or served at a cozy family dinner. Whether you’re looking for something filling on a cold day or a soup that’s easy to customize with what you have in your pantry, Pasta e Fagioli is sure to become a favorite in your recipe rotation.

Ribollita (Tuscan Vegetable Soup)

Ribollita is a traditional Tuscan soup, renowned for its use of simple, rustic ingredients. It’s a thick, hearty vegetable soup made with cabbage, beans, and day-old bread. This soup is perfect for February, as it is rich in nutrients, comforting, and easy to make with pantry staples. The name “ribollita” means “reboiled,” which refers to the practice of reheating the soup to enhance its flavor. It’s a great dish for using up leftover bread, making it both a delicious and eco-friendly option.

Ingredients:

• 3 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 bunch kale or Swiss chard, chopped
• 2 medium potatoes, peeled and diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 2 cups stale bread, torn into pieces (preferably Tuscan or rustic bread)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Extra virgin olive oil (for drizzling)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté until softened, about 7-8 minutes.
2. Add the garlic, kale or Swiss chard, and potatoes. Stir well, cooking for another 5 minutes.
3. Stir in the cannellini beans, diced tomatoes, vegetable broth, rosemary, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for about 25 minutes until the vegetables are tender.
4. Tear the bread into pieces and stir it into the soup. Let it cook for 10 minutes until the bread softens and absorbs the liquid, thickening the soup.
5. Use a potato masher or the back of a spoon to break up the bread and vegetables, creating a thick, hearty texture.
6. Serve hot, drizzling a little extra virgin olive oil on top and garnishing with fresh parsley.

Ribollita is the epitome of Italian comfort food, bringing together simple ingredients to create a warm, satisfying soup. The combination of vegetables, beans, and hearty bread makes it a filling meal that’s perfect for February. It’s also a great way to make use of leftovers, and the flavors improve when reheated, making it ideal for meal prep. Whether enjoyed on a cold winter evening or shared with friends, Ribollita will bring the flavors of Tuscany right to your table.

Zuppa di Lenticchie (Italian Lentil Soup)

Zuppa di Lenticchie is a classic Italian lentil soup, a warming and hearty dish often served during the winter months. Lentils are a staple in Italian cuisine, prized for their high protein and fiber content. This soup is made with lentils, vegetables, and a rich broth, offering a nutritious and filling meal. February is the perfect time to enjoy this comforting soup, as it provides both warmth and sustenance during the colder weather.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Parmesan cheese, grated (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 7 minutes.
2. Stir in the diced tomatoes, lentils, vegetable broth, bay leaf, and thyme. Bring the soup to a boil.
3. Reduce the heat and let the soup simmer for 30-40 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste. Remove the bay leaf before serving.
5. Serve the soup hot, garnished with fresh parsley and grated Parmesan cheese, if desired.

Zuppa di Lenticchie is a robust, nutritious soup that’s perfect for February. The earthy lentils and hearty vegetables combine to create a filling meal that is both comforting and satisfying. This soup is packed with plant-based protein and fiber, making it a great choice for vegetarians or anyone looking for a healthy, filling dish. Whether served as a main course or a starter, Zuppa di Lenticchie is sure to keep you warm and nourished throughout the winter months.

Pasta e Ceci (Pasta and Chickpea Soup)

Pasta e Ceci is a traditional Italian soup made with pasta and chickpeas, simmered in a rich, savory broth. It’s a simple yet flavorful dish that combines hearty beans with small pasta for a filling and nutritious meal. This soup is particularly popular in central and southern Italy, where chickpeas are a staple. It’s the perfect dish for February when you’re craving something satisfying and comforting, but light enough to avoid the heaviness of winter stews.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Parmesan cheese, grated (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the chickpeas, diced tomatoes, vegetable broth, rosemary, thyme, salt, and pepper. Bring the soup to a boil.
3. Reduce the heat and simmer for 15 minutes to allow the flavors to meld together.
4. Add the pasta and cook for an additional 10-12 minutes, or until the pasta is al dente.
5. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.

Pasta e Ceci is a simple yet delicious Italian soup that combines the earthiness of chickpeas with the comforting texture of pasta. This hearty soup is rich in fiber and protein, making it a filling and healthy choice for February. It’s quick to prepare and easy to make, perfect for busy weeknights or as a satisfying lunch. Whether you enjoy it with a drizzle of olive oil or a sprinkle of cheese, Pasta e Ceci is a perfect way to warm up on a cold winter’s day.

Minestrone Soup

Minestrone is one of the most iconic Italian soups, known for its abundance of vegetables and hearty ingredients. This versatile soup can vary by region, but it typically features a mix of beans, pasta, tomatoes, and seasonal vegetables. Minestrone is a great option for February, as it incorporates root vegetables like carrots, potatoes, and celery, making it a warming, nutritious meal. It’s both filling and refreshing, offering a taste of Italy’s heartiness with each spoonful.

Ingredients:

• 3 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 2 medium potatoes, peeled and diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1 cup spinach or kale, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 7-8 minutes until softened.
2. Add the zucchini, potatoes, cannellini beans, diced tomatoes, vegetable broth, oregano, and basil. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, until the vegetables are tender.
3. Stir in the pasta and cook for another 8-10 minutes until the pasta is al dente.
4. Add the chopped spinach or kale and cook for an additional 2-3 minutes until wilted.
5. Season with salt and pepper to taste. Serve the soup hot, garnished with fresh basil and Parmesan cheese, if desired.

Minestrone soup is the ultimate winter comfort food that embodies the flavors of Italy. With its combination of fresh vegetables, beans, and pasta, this soup is as nutritious as it is delicious. It’s the perfect dish for February, offering warmth and plenty of flavor. Minestrone can easily be adapted based on what vegetables are in season, making it a flexible and hearty meal that never gets old. Whether enjoyed as a main course or a starter, it’s sure to please everyone at the table.

Stracciatella Soup (Italian Egg Drop Soup)

Stracciatella, an Italian egg drop soup, is a comforting, delicate dish made with a rich broth and a smooth, velvety texture from the beaten eggs. Traditionally a Roman specialty, Stracciatella is quick to prepare and perfect for cold winter days. This soup is often served as a light, warming meal or appetizer. The simplicity of this dish allows the flavor of the broth and the silky texture of the eggs to shine through, making it a beloved comfort food throughout Italy.

Ingredients:

• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 2 eggs
• 2 tbsp grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup small pasta (like acini di pepe or orzo)
• Zest of 1 lemon (optional)

Instructions:

1. In a medium pot, heat the chicken broth over medium heat. Bring to a gentle simmer.
2. In a small bowl, whisk together the eggs, Parmesan cheese, and a pinch of salt and pepper.
3. Stir in the pasta into the simmering broth and cook for about 8 minutes, or until the pasta is al dente.
4. Reduce the heat to low. Slowly pour the egg mixture into the soup while stirring constantly. This will create delicate ribbons of egg in the broth.
5. Stir in the chopped parsley and lemon zest, if using.
6. Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot.

Stracciatella soup is a simple yet delicious dish that can be made in no time, making it an excellent choice for busy winter days when you need comfort food fast. The eggs create a silky texture, while the Parmesan adds a savory depth of flavor. It’s a light yet satisfying soup that’s perfect for February, offering warmth and nourishment without being heavy. With its easy preparation and delightful flavors, Stracciatella is an Italian classic that’s perfect for any occasion.

Zuppa di Fagioli (Italian Bean Soup)

Zuppa di Fagioli, or Italian bean soup, is a classic Italian comfort food made with beans, vegetables, and sometimes small pasta. This hearty, rustic soup is the perfect dish for February, as it offers both nourishment and warmth. With a focus on simple ingredients like cannellini or borlotti beans, olive oil, and garlic, Zuppa di Fagioli is a straightforward and deeply satisfying soup that embodies the essence of Italian home cooking.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) borlotti beans, drained and rinsed (or more cannellini beans)
• 4 cups vegetable or chicken broth
• 1/2 cup small pasta (optional)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until the vegetables are softened, about 8 minutes.
2. Add the beans, broth, rosemary, thyme, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and simmer for 25 minutes, allowing the flavors to meld together.
3. If using pasta, add it to the soup and cook until tender, about 8-10 minutes.
4. Once the soup is ready, mash a portion of the beans with a potato masher or fork to thicken the broth.
5. Serve the soup hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.

Zuppa di Fagioli is a hearty and fulfilling soup that is perfect for February’s chill. With its rich broth, tender beans, and optional pasta, it’s a meal that can stand on its own or complement any Italian dinner. This bean soup is an excellent way to enjoy the flavors of Italy in a simple and nourishing way, offering a balance of protein, fiber, and warmth. Whether enjoyed as a light lunch or a cozy dinner, Zuppa di Fagioli is sure to become a favorite in your winter recipe rotation.

Ribollita (Tuscan Vegetable Soup)

Ribollita is a rustic Tuscan soup that is perfect for cold winter months. Traditionally, it is made from leftover vegetables, beans, and day-old bread, making it a hearty and budget-friendly dish. The name “ribollita” means “reboiled,” as the soup is typically reheated the next day, allowing the flavors to meld together even more. Packed with nutritious vegetables like kale, beans, and carrots, this soup is both filling and healthy, making it an excellent choice for February.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 medium potato, peeled and diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 bunch kale, chopped (or Swiss chard)
• 3 cups stale Italian bread, torn into chunks
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh rosemary (for garnish)
• Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for about 8 minutes, until softened.
2. Add the potato, beans, and vegetable broth to the pot. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until the potato is tender.
3. Add the chopped kale and cook for an additional 10 minutes until the greens are wilted.
4. Stir in the torn bread, ensuring it breaks up and soaks into the soup. Continue to cook for about 10 minutes until the bread softens and thickens the soup.
5. Season with thyme, salt, and pepper to taste. Serve hot, garnished with rosemary and Parmesan if desired.

Ribollita is the epitome of comfort food. It’s a rich, earthy soup full of vegetables, beans, and bread, making it incredibly filling and satisfying. Traditionally made with leftovers, Ribollita is both economical and versatile. Perfect for February, it’s a warm, hearty dish that helps you make the most of winter’s seasonal produce. The longer it sits, the better it tastes, making it ideal for meal prepping and enjoying over multiple days.

Zuppa di Lenticchie (Italian Lentil Soup)

Lentil soup is a staple in Italian cuisine, offering a simple yet deeply flavorful dish. Zuppa di Lenticchie is made with tender lentils, tomatoes, and a savory broth, making it a nourishing and hearty soup for February. Rich in protein, fiber, and vitamins, this soup is not only satisfying but also very healthy. Whether served on its own or with a slice of crusty bread, Zuppa di Lenticchie is a great way to enjoy the wholesome flavors of Italy during the colder months.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14.5 oz) diced tomatoes
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley (for garnish)
• Crusty bread (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 8-10 minutes, until softened.
2. Add the diced tomatoes, lentils, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the lentils are tender.
3. Remove the bay leaf and season with salt and pepper to taste.
4. Serve the soup hot, garnished with fresh parsley and a side of crusty bread.

Zuppa di Lenticchie is a wholesome, nutritious soup that is perfect for a cold February day. The lentils provide a hearty base, while the tomatoes and herbs add rich flavor. This dish is a great way to incorporate more plant-based meals into your diet, offering a satisfying combination of protein, fiber, and vitamins. Whether served as a meal on its own or with some toasted bread, this soup will warm you up and keep you feeling full.

Pasta e Fagioli (Pasta and Bean Soup)

Pasta e Fagioli is a comforting Italian soup made with beans, pasta, and vegetables. It’s a perfect soup for February, as it’s both hearty and nutritious. The combination of pasta and beans provides a great source of protein and fiber, while the vegetables add freshness and flavor. Whether made with white beans, kidney beans, or borlotti beans, Pasta e Fagioli is a versatile dish that can be adapted based on what you have in your pantry.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 6 cups vegetable or chicken broth
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley (for garnish)
• Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 7-8 minutes until softened.
2. Add the beans, broth, oregano, and red pepper flakes (if using). Bring to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to blend.
3. Stir in the pasta and cook for an additional 8-10 minutes until the pasta is al dente.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.

Pasta e Fagioli is a comforting and satisfying soup that combines the richness of beans with the heartiness of pasta. This versatile dish can be made with different types of beans depending on your preference, and it’s perfect for February’s chilly evenings. It’s a wholesome, nutrient-packed soup that will warm you from the inside out. Whether served as a starter or a main course, Pasta e Fagioli is sure to become a favorite in your winter recipe rotation.

Note: More recipes are coming soon!