31+Easy and Flavorful Italian Pasta Soup Recipes to Warm Your Soul

Italian cuisine is beloved worldwide for its comforting flavors, and one of its hidden gems is its diverse array of pasta soup recipes.

Combining the hearty goodness of pasta with the warm embrace of savory broths and fresh ingredients, Italian pasta soups are perfect for any occasion, whether it’s a cold winter evening or a light summer lunch.

In this collection, we’ve curated over 31 authentic and delicious Italian pasta soup recipes that showcase the versatility of this cuisine.

From the traditional flavors of Tuscan Ribollita to the creamy indulgence of Gnocchi Soup, these recipes promise to bring a slice of Italy straight to your table.

So, grab a ladle and get ready to explore a world of soups that are brimming with the heart and soul of Italian cooking.

Whether you’re a fan of rustic broths, creamy concoctions, or hearty stews, there’s something here to tantalize your taste buds.

31+Easy and Flavorful Italian Pasta Soup Recipes to Warm Your Soul

Italian pasta soups are a celebration of simplicity, quality ingredients, and the culinary heritage of Italy.

With over 31 recipes to choose from, you’ll never run out of ways to enjoy these warm and satisfying dishes.

These soups are not just meals; they’re a comforting embrace and a reflection of the Italian philosophy of making the most of what you have.

Whether you’re hosting a dinner party, preparing a family meal, or simply indulging in a moment of self-care, these Italian pasta soups will leave you and your loved ones delighted.

So, let your kitchen be filled with the aromas of simmering broths, herbs, and pasta, and enjoy the timeless flavors of Italy in every spoonful.

Buon appetito!

Minestrone Soup

Minestrone is a classic Italian vegetable soup that is hearty, healthy, and full of robust flavors. This versatile recipe combines seasonal vegetables, pasta, and beans, making it a perfect option for a comforting and nutritious meal. Each spoonful is a burst of Italian tradition, bringing warmth to your table.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 potato, diced
• 1 cup green beans, trimmed and chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable stock
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Freshly grated Parmesan cheese and chopped parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until fragrant and translucent.
2. Add the carrots, celery, zucchini, potato, and green beans. Cook for 5-7 minutes until slightly softened.
3. Stir in the diced tomatoes, vegetable stock, oregano, and basil. Bring the mixture to a boil.
4. Lower the heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Add the cannellini beans and pasta. Simmer for another 10 minutes until the pasta is cooked.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with Parmesan cheese and parsley.

Minestrone soup is a true celebration of Italian culinary heritage. It’s a flexible dish that allows you to use whatever vegetables you have on hand, making it a great option for reducing food waste. Pair it with a slice of crusty bread, and you’ve got a wholesome meal that everyone will love.

Pasta e Fagioli (Pasta and Bean Soup)

Pasta e Fagioli is a humble yet hearty Italian soup featuring pasta and beans in a rich, tomato-based broth. Often referred to as “peasant food,” this dish transforms simple ingredients into a satisfying and flavorful meal, perfect for any season.

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 2 celery stalks, finely diced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken or vegetable stock
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (such as tubetti or macaroni)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Freshly grated Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
2. Add the carrot and celery, cooking for 5-7 minutes until softened.
3. Stir in the diced tomatoes, stock, thyme, rosemary, and bay leaf. Bring to a boil.
4. Lower the heat and simmer for 15 minutes to blend the flavors.
5. Add the beans and pasta, cooking for another 10 minutes or until the pasta is al dente.
6. Remove the bay leaf and adjust seasoning with salt and pepper.
7. Serve hot, topped with Parmesan cheese.

Pasta e Fagioli exemplifies the magic of Italian cuisine, turning pantry staples into something extraordinary. This nourishing soup is perfect for cozy dinners, and its thick, stew-like consistency makes it satisfying on its own. Enjoy it as a reminder of the comforting simplicity of Italian cooking.

Zuppa di Farro (Tuscan Farro and Pasta Soup)

Zuppa di Farro is a rustic Tuscan soup combining nutty farro, small pasta, and a medley of vegetables in a flavorful broth. Rich in nutrients and texture, this dish offers a hearty and satisfying experience that reflects the heart of Tuscan culinary traditions.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 1 leek, sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup farro
• 1/2 cup small pasta (like orzo or stelline)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable stock
• 2 sprigs of fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley and grated Pecorino Romano for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, leek, carrots, and celery until softened, about 8 minutes.
2. Add the farro, stirring to coat it in the oil and vegetables.
3. Pour in the diced tomatoes and vegetable stock. Add thyme and bay leaf. Bring to a boil, then lower the heat and simmer for 30 minutes or until the farro is tender.
4. Stir in the pasta and cook for an additional 10 minutes until the pasta is al dente.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with parsley and Pecorino Romano.

Zuppa di Farro is a tribute to Tuscany’s agricultural heritage, offering a blend of textures and flavors that are both hearty and wholesome. This soup is perfect for a chilly evening, providing a taste of the Italian countryside with every bite. Pair it with a glass of red wine for a truly authentic experience.

Stracciatella alla Romana (Italian Egg Drop Soup)

Stracciatella alla Romana is a delicate Italian soup known for its simplicity and elegance. Made with just a handful of ingredients—eggs, Parmesan cheese, and broth—this light yet flavorful dish is a comforting choice for any meal. Its velvety texture and savory taste make it a standout in Italian cuisine.

Ingredients:

• 4 cups chicken stock
• 3 large eggs
• 1/3 cup grated Parmesan cheese
• 1 tbsp semolina or fine breadcrumbs (optional)
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a pot, bring the chicken stock to a gentle simmer.
2. In a bowl, whisk together the eggs, Parmesan cheese, semolina (if using), nutmeg, salt, and pepper.
3. Gradually pour the egg mixture into the simmering stock while stirring gently with a fork to create ribbons or “strands.”
4. Cook for 2-3 minutes until the eggs are set.
5. Serve hot, garnished with fresh parsley.

Stracciatella alla Romana is proof that simplicity can be stunning. This light and nourishing soup is perfect as a starter or a quick remedy for chilly evenings. Its creamy texture and comforting flavors will leave a lasting impression on your palate.

Tortellini en Brodo (Tortellini in Broth)

Tortellini en Brodo is a quintessential Italian soup that showcases the perfect marriage of stuffed pasta and a rich, savory broth. This dish hails from Emilia-Romagna, where the delicate tortellini is lovingly crafted and simmered in a flavorful stock, making it a sophisticated and satisfying choice.

Ingredients:

• 8 cups chicken or beef broth
• 2 cups fresh tortellini (meat, cheese, or spinach-filled)
• 2 tbsp grated Parmesan cheese
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Heat the broth in a large pot over medium heat and bring to a gentle boil.
2. Add the tortellini to the broth and cook according to the package instructions (typically 3-5 minutes).
3. Season with salt and pepper to taste.
4. Serve hot, sprinkled with Parmesan cheese and garnished with parsley.

Tortellini en Brodo is the epitome of Italian comfort food. The combination of delicate tortellini and rich broth creates a warm and fulfilling experience, ideal for festive gatherings or everyday indulgence. Serve it with a side of crusty bread for a complete Italian feast.

Ribollita (Tuscan Bread and Vegetable Soup)

Ribollita is a rustic Tuscan soup made by simmering stale bread with a medley of vegetables and beans. This hearty dish is a prime example of Italian cucina povera, or “poor kitchen,” transforming simple ingredients into a rich and flavorful masterpiece.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup kale or Swiss chard, chopped
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable stock
• 2-3 slices of stale bread, torn into chunks
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Extra virgin olive oil for drizzling

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened.
2. Add the kale, beans, diced tomatoes, vegetable stock, thyme, and bay leaf. Simmer for 25-30 minutes.
3. Stir in the bread chunks and cook for another 10 minutes until the bread absorbs the liquid and thickens the soup.
4. Remove the bay leaf, season with salt and pepper, and drizzle with extra virgin olive oil before serving.

Ribollita is a soulful dish that brings together the best of Tuscany’s agricultural bounty. Perfect for using up leftovers, this thick and hearty soup is a warm embrace on a cold day. Its rich flavors and satisfying textures are a testament to the ingenuity of Italian cooking.

cquacotta (Tuscan Vegetable Soup)

Acquacotta, which translates to “cooked water,” is a simple yet flavorful Tuscan soup originating from the Maremma region. Traditionally made by shepherds using foraged greens and stale bread, this humble dish has evolved into a rich and satisfying meal packed with fresh vegetables, aromatic herbs, and poached eggs.

Ingredients:

• 3 tbsp olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 2 celery stalks, chopped
• 3 large tomatoes, chopped (or 1 can of peeled tomatoes)
• 4 cups vegetable stock or water
• 2 cups mixed greens (spinach, Swiss chard, or kale)
• 2 slices of stale bread per serving
• 4 large eggs
• Salt and pepper to taste
• Grated Pecorino Romano cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and celery until softened.
2. Add the tomatoes and cook for 10 minutes until they break down and release their juices.
3. Pour in the stock and bring to a simmer. Add the greens and cook until tender, about 10 minutes.
4. Crack eggs directly into the simmering soup and poach for 3-4 minutes until the whites are set.
5. Place a slice of stale bread at the bottom of each bowl, ladle the soup over it, and top with a poached egg.
6. Garnish with Pecorino Romano cheese and serve hot.

Acquacotta is a testament to the resourcefulness of Italian cuisine. This earthy soup showcases the beauty of turning humble ingredients into a nourishing, flavorful dish that warms the heart and soul. Perfect as a light lunch or dinner, it’s a true taste of Tuscany’s rustic charm.

Gnocchi Soup with Spinach and Parmesan

This creamy gnocchi soup is an Italian-inspired delight that combines pillowy soft gnocchi, tender spinach, and a luscious Parmesan-infused broth. Perfect for those seeking a comforting and indulgent bowl of soup, this recipe highlights the versatility and elegance of Italian flavors.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 3 cups chicken or vegetable stock
• 1 cup heavy cream
• 1 pound fresh gnocchi
• 2 cups fresh spinach leaves
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Crushed red pepper flakes for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant.
2. Add the stock and bring to a gentle boil. Stir in the heavy cream.
3. Add the gnocchi and cook for 3-4 minutes, or until they float to the top.
4. Stir in the spinach and Parmesan cheese, cooking until the spinach wilts.
5. Season with salt, pepper, and garnish with red pepper flakes before serving.

This gnocchi soup is a rich and satisfying meal that brings together the best of creamy textures and bold Italian flavors. It’s an excellent choice for a cozy dinner, offering a luxurious twist on traditional Italian comfort food.

Italian Lentil Soup with Ditalini

Italian Lentil Soup is a nutritious and hearty dish that blends tender lentils, small pasta, and aromatic vegetables. This protein-packed soup is perfect for a wholesome meal, offering warmth and nourishment in every bite.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried lentils, rinsed
• 4 cups vegetable stock
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup ditalini pasta
• Salt and pepper to taste
• Fresh parsley and Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, carrots, and celery until softened.
2. Add the lentils, vegetable stock, diced tomatoes, thyme, and bay leaf. Bring to a boil.
3. Lower the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Add the ditalini pasta and cook for an additional 10 minutes until al dente.
5. Remove the bay leaf and season with salt and pepper. Serve hot, garnished with parsley and Parmesan cheese.
   Italian Lentil Soup is a nourishing classic that’s both hearty and flavorful. This dish is ideal for chilly days when you crave something warm and filling. Packed with protein and wholesome ingredients, it’s a delicious way to enjoy a balanced and satisfying meal.

Italian Wedding Soup

Italian Wedding Soup is a flavorful and elegant dish that combines tender meatballs, leafy greens, and delicate pasta in a light, savory broth. Despite its name, this soup isn’t tied to weddings but refers to the “marriage” of flavors between the ingredients. It’s a comforting and versatile option for any occasion.

Ingredients:

• For the Meatballs:
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 garlic clove, minced
  • Salt and pepper to taste
• For the Soup:
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cups chicken stock
  • 1/2 cup small pasta (like acini di pepe or orzo)
  • 2 cups fresh spinach or escarole, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish

Instructions:

1. Combine all meatball ingredients in a bowl, mix well, and form into small balls. Set aside.
2. Heat olive oil in a large pot. Sauté the onion, garlic, carrots, and celery until softened.
3. Add the chicken stock and bring to a boil. Lower the heat and gently add the meatballs. Simmer for 10 minutes.
4. Stir in the pasta and cook for another 8-10 minutes until the pasta is al dente and meatballs are cooked through.
5. Add the spinach and cook until wilted. Season with salt and pepper.
6. Serve hot, garnished with Parmesan cheese.

Italian Wedding Soup is a harmonious blend of textures and flavors, making it a favorite for family dinners or special gatherings. Its hearty yet light profile makes it a comforting choice year-round, bringing a touch of Italian tradition to your table.

appa al Pomodoro (Tuscan Tomato and Bread Soup)

Pappa al Pomodoro is a rustic Tuscan soup that highlights the bold flavors of ripe tomatoes, stale bread, and aromatic herbs. This thick and hearty dish is a celebration of simplicity, offering a delicious way to use up leftover ingredients while delivering rich, comforting flavors.

Ingredients:

• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups ripe tomatoes, peeled and chopped (or 1 can of peeled tomatoes)
• 4 cups vegetable stock
• 3-4 slices of stale bread, torn into pieces
• 1 tsp dried basil or fresh basil leaves
• Salt and pepper to taste
• Extra virgin olive oil for drizzling

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté the onion and garlic until soft and fragrant.
2. Add the tomatoes and cook for 10 minutes until they break down.
3. Pour in the vegetable stock and bring to a simmer. Add the bread pieces and stir.
4. Cook for another 10 minutes, stirring occasionally, until the bread breaks down and the soup thickens.
5. Season with salt, pepper, and basil. Drizzle with extra virgin olive oil before serving.

Pappa al Pomodoro is the epitome of Italian comfort food, offering bold, satisfying flavors with minimal effort. Perfect for a cozy lunch or dinner, this soup pairs beautifully with a glass of red wine and showcases the beauty of Italian simplicity.

Zuppa di Ceci (Italian Chickpea Soup)

Zuppa di Ceci is a classic Italian soup featuring hearty chickpeas, fragrant rosemary, and tender pasta in a light broth. This protein-rich dish is both comforting and nutritious, making it a go-to meal for cooler days or when you need a healthy, satisfying option.

Ingredients:

• 3 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14 oz) chickpeas, drained and rinsed
• 4 cups vegetable stock
• 1/2 cup small pasta (like ditalini or orzo)
• 1 sprig fresh rosemary
• Salt and pepper to taste
• Fresh parsley and grated Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery until softened.
2. Add the chickpeas and rosemary, stirring to combine.
3. Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
4. Add the pasta and cook for another 10 minutes until tender.
5. Season with salt and pepper, and serve garnished with parsley and Parmesan cheese.

Zuppa di Ceci is a wholesome and satisfying soup that embodies the rustic charm of Italian cuisine. Perfect for a light dinner or lunch, it’s packed with protein and nutrients, delivering a deliciously hearty meal with minimal effort. Pair it with crusty bread for a complete Italian experience.

Fagioli al Lardo (Tuscan Bean Soup with Lard)

Fagioli al Lardo is a traditional Tuscan bean soup that combines creamy white beans with the rich, savory flavor of lard. This rustic dish reflects the heart of Tuscany’s culinary heritage, where simple ingredients such as beans, lard, and aromatic herbs come together to create a hearty, flavorful soup that is perfect for colder months.

Ingredients:

• 2 tbsp olive oil
• 1/2 cup lard, chopped into small pieces
• 1 onion, diced
• 2 garlic cloves, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 cups vegetable or chicken stock
• 2 cans (14 oz) cannellini beans, drained and rinsed
• 1 tsp fresh rosemary, minced
• 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 lard and cook, stirring occasionally, until it melts and becomes crispy.
2. Add the onion, garlic, celery, and carrots, and cook until softened, about 8-10 minutes.
3. Stir in the beans, stock, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes to allow the flavors to meld.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley and accompanied by crusty bread.

Fagioli al Lardo is a rich and satisfying soup that exemplifies the simple yet flavorful nature of Tuscan cooking. The depth of flavor brought by the lard and herbs transforms the humble beans into a luxurious dish. This hearty soup is perfect for a chilly evening and pairs wonderfully with rustic bread.

Zuppa di Funghi (Mushroom Soup)

Zuppa di Funghi is an Italian mushroom soup that showcases the earthy flavors of fresh mushrooms combined with aromatic herbs, creating a velvety, comforting dish. The natural umami from the mushrooms, enhanced by garlic and thyme, makes this soup an indulgent treat for mushroom lovers.

Ingredients:

• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 lb mixed mushrooms (cremini, porcini, shiitake), sliced
• 1 tsp fresh thyme, chopped
• 4 cups vegetable stock
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish
• Grated Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
2. Add the mushrooms and thyme, cooking until the mushrooms release their liquid and begin to brown, about 8-10 minutes.
3. Pour in the vegetable stock, bring to a simmer, and cook for 15 minutes to develop the flavors.
4. Use an immersion blender to puree the soup until smooth, or leave it chunky for a heartier texture.
5. Stir in the heavy cream and season with salt and pepper.
6. Serve hot, garnished with fresh parsley and grated Parmesan cheese.

Zuppa di Funghi is a rich, earthy, and indulgent soup that celebrates the depth of flavor in mushrooms. Its creamy texture and aromatic profile make it a perfect starter or light meal for mushroom lovers. Pair it with a crusty loaf of bread for a comforting Italian experience.

Ribollita con Fagioli (Tuscan Kale and Bean Soup)

Ribollita con Fagioli is a variation of the classic Tuscan Ribollita soup, adding an extra layer of richness by incorporating both kale and beans. This hearty and nutritious soup is perfect for a family meal, transforming simple ingredients into a flavorful and filling dish. The name “Ribollita” means “reboiled,” as it is traditionally reheated for a deeper flavor.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bunch kale, chopped
• 2 cans (14 oz) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken stock
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
• 4 slices stale bread, torn into pieces
• 1 tsp dried thyme
• Salt and pepper to taste
• Extra virgin olive oil for drizzling
• Fresh Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking until softened, about 10 minutes.
2. Stir in the kale, beans, tomatoes, and thyme. Cook for 5 minutes to allow the vegetables to meld together.
3. Pour in the stock and bring to a boil. Lower the heat and simmer for 20-25 minutes until the vegetables are tender.
4. Stir in the torn bread and cook for another 10 minutes, allowing the bread to dissolve and thicken the soup.
5. Season with salt and pepper to taste.
6. Serve hot, drizzled with extra virgin olive oil and topped with fresh Parmesan cheese.
7. 
   Ribollita con Fagioli is a comforting and filling soup that is perfect for cold winter evenings. Packed with healthy greens, beans, and hearty bread, it’s a meal in itself. The richness of the flavors develops even more if the soup is allowed to sit overnight, making it a great make-ahead dish.

Note: More recipes are coming soon