Best Italian Country Soup Recipes

ITALIAN COUNTRY BREAD SOUP

Steps:

• Spread bread cubes in a single layer on an ungreased baking sheet.
• Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted.
• Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes.
• Stir in stock or broth and undrained tomatoes.
• Bring to boiling; reduce heat.
• Simmer, uncovered, about 5 minutes or until vegetables are just tender.
• Ladle soup into bowls.
• Top each serving with toasted bread cubes and, if desired, Parmesan cheese.

COUNTRY ITALIAN SOUP

Steps:

• In a Dutch oven over medium heat, cook the sausage, onion and celery until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Add the water, potatoes, tomatoes, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in zucchini; simmer 8-10 minutes longer or until vegetables are tender. Discard bay leaf.

ITALIAN COUNTRY SOUP

Steps:

• In large pot, heat oil then butter over medium heat. Add onion, thyme, Italian seasoning and bay leaf. Meanwhile, while onion is cooking, in small skillet, brown crumbled Italian sausage and set aside.Cook until onion is translucent, then add garlic and cook until fragrant, add white wine and cook until liquid is nearly gone. Add browned sausage to onion mixture and cook for a few minutes to blend.
• Add broth, tomatoes and frozen spinach. Bring to slow boil, then reduce heat and simmer for about 10 minutes, stirring occasionally to break up spinach. Rinse and drain canned beans and add to pot. Add parsley, salt, pepper and pasta. Cook until pasta is tender, about 10 minutes.
• Adjust seasoning as needed, ladle into soup bowls and garnish with cheese.
• You can add a little more broth or water to adjust "soupiness" to your liking - I like mine more chunky!

COUNTRY ITALIAN BEAN SOUP

Steps:

• Cook bacon in large saucepan over medium-high heat, 3 minutes or until crisp; drain. Add onion; cook 3 minutes or until soft. Add chicken broth, crushed tomatoes, olives, pepper, beans, and diced tomatoes. Bring to boil. Reduce heat; simmer, uncovered, 10 minutes. Add shrimp; cook 3 minutes or until shrimp turn pink. Sprinkle with parmesan cheese, if desired.

NORTHERN ITALIAN COUNTRY CHICKEN VEGETABLE SOUP

Steps:

• Heat olive oil over medium heat in large saucepan and saute chicken until lightly browned. Remove from pan and set aside.
• Add carrot, onion and garlic to pan; saute until tender, but not brown. Add broth, water, nutmeg, pepper, and salt. Heat to boiling. Stir in pasta. Reduce heat to simmer and cook for 10 minutes, stirring occasionally.
• Add frozen vegetables, parsley and reserved chicken. Simmer for approximately 4 minutes until vegetables are tender.