Best Italian Style Soup Recipes

FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN STYLE

Steps:

• Rinse chicken and clean vegetables.
• Cut the tops off the carrots and remove onion skin but keep whole.
• Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
• Reduce heat and tilt lid to let soup simmer about 4 hours.
• Strain fat from top of broth.
• Carefully remove vegetables into a bowl to let cool.
• Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
• Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
• Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
• While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
• Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
• I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.

ITALIAN-STYLE CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrot and fennel and cook for 5 minutes or until tender, stirring occasionally. Stir in the garlic and tomatoes.
• Stir in the broth and heat to a boil. Stir in the chicken and ditalini. Reduce the heat to medium-low. Cook for 5 minutes. Stir in the pesto and parsley. Season as desired. Sprinkle with the cheese.

LENTIL & PASTA SOUP, ITALIAN STYLE

Steps:

• 1. In a large saucepan, heat olive oil and saute the carrot, celery, and onion. Cook for 3 to 5 minutes or untl soft. Add garlic, seasonings and lentils; stir. Cook for 30 seconds.
• 2. Add broth, salt and pepper. Cover; simmer for 30 mnutes on low heat until lentils are tender.
• 3. Add the cooked pasta to lentils; stir to combine. Serve with grated cheese sprinkled on top.

ITALIAN-STYLE LENTIL SOUP

Steps:

• In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender., Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally., Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

ITALIAN-STYLE ONION SOUP

Steps:

• In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through., Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately.

ROSEMARIE'S ITALIAN STYLE SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until tender.
• Reduce heat to medium low, add the tomatoes and the water and break the tomatoes apart with your hands in the pot. Then simmer for 10 minutes.
• Stir in the basil, chickpeas and pasta and simmer for 15 to 20 more minutes, or until all ingredients are heated through.

ITALIAN STYLE BEAN SOUP MIX

Steps:

• To made the mix: layer the beans in a 1 quart jar with tight-fitting lid.
• Combine the onion, basil, bouillon cubes, parsley, garlic and pepper in a small food storage bag; close bag.
• Place the seasoning bag over the beans, spreading out bag to cover beans; add pasta shells.
• Close jar, cover top of jar with fabric; attach gift tag with raffia or ribbon.
• Attached directions to preparing soup to jar.
• Soup:.
• Remove the pasta and seasoning packet from jar; set aside.
• Place the beans in a large bowl; cover with water and soak for 6 to 8 hours or overnight.
• Drain beans; discarding the water.
• Combine the soaked beans, water, pasta sauce and contents of seasoning packet in Dutch oven.
• Bring to a boil over high heat; cover, reduce heat and simmer 2 to 2 1/2 hours or until beans are tender.
• Add the pasta and spinach; cover and simmer 15 to 20 minutes or until pasta is tender.
• Season to taste, serve with grated Parmesan cheese.

ITALIAN STYLE SOUP

Steps:

• In a heavy skillet, cook ground beef and pork sausage with the onion, garlic and green pepper until the meat is cooked through., about 15 minutes. Drain and transfer the mixture to a stockpot. Add the green beans, zucchini, tomato sauce and canned tomatoes. Season with Italian style seasoning, salt and pepper. Bring to a boil then reduce heat and simmer for 1/2 hour. Serve hot topped with a sprinkle of Parmesan cheese.

ITALIAN STYLE WINTER SOUP

Steps:

• Heat oil in a large pot over medium heat. Add garlic and onion and saute for 3 minutes, or until tender. Add the sausage, browning well on all sides, about 5 minutes.
• Add the chicken stock, oregano, basil and parsley. Bring to a boil, reduce heat to low and simmer for 1 hour.
• Add the rice and simmer for 30 more minutes. Finally, add the cream, stirring well. Remove from heat and let soup rest for 5 minutes before serving.

ITALIAN WEDDING SOUP - SOUTHERN STYLE

Steps:

• Add the diced onion, 1 clove sliced garlic, egg and rice to the sausage in a mixing bowl. Wet your hands a bit and roll the sausage meat into small meatballs.
• Heat the bacon drippings in a large heavy-bottomed saucepan over medium-high heat. Sear the meatballs quickly in the bacon fat, so that they are well-browned. Add the chicken broth, 1 clove sliced garlic, red pepper flakes, tomatoes, tomato sauce, and black-eyed peas and bring to a boil. Simmer a few minutes and add the greens, thyme and basil and continue to simmer slowly until the soup is hot and the meatballs and rice are done. Taste and season well with salt and pepper.
• Divide the meatballs among 6 soup bowls and ladle soup into each bowl.

POTATO SOUP ITALIAN STYLE

Steps:

• Heat oil in a large pot over medium heat. Saute onions until translucent. To the onions add water, potatoes, salt and pepper. Bring to a boil; reduce heat to low and simmer for 20 minutes, or until potatoes are tender but still firm.
• Remove from heat and gently crack eggs into soup; be careful not to break eggs. Place on low heat until whites of eggs are cooked. Cool slightly before serving.

HAM AND BEAN SOUP (ITALIAN STYLE)

Steps:

• Place ham hock in 6 cups of water and bring to boil, lower to simmer for 1 hour.
• Meanwhile, sauté butter, onion, celery, carrot, and garlic until onion turns translucent, about 5 minutes.
• Once ham hock has started to fall off the bone (about 1 hour), remove from heat, reserve liquid (at least 4 cups or whatever is left over). Dice up ham and add back to pot with reserved liquid. Add chicken stock, sautéed onion mixture, thyme, and all of the beans.
• Cook on medium heat until it comes to a boil then simmer for 1 hour.
• Add 1/2 can of tomatoes after beans and ham have been cooking for 45 minutes (during the last 15 minutes of cooking).

HOMEMADE CHICKEN NOODLE SOUP ITALIAN STYLE!!!

Steps:

• Chop onion into fine tiny pieces or use an electric chopper or food processor. Chop celery and carrots and tomatoes into bite size pieces. chop celery leaves also to use. Add a handful of Parsley leaves, grinded black peepercorns and 1 clove of garlic. Add all the above to a pot with 2 quarts of water and bring to a boil.
• Add your chicken breast to the stock and cook 30 min on medium heat. Remove your chicken breast as soon as they turn white and are no longer pink in the center, place on the side till cool. Add the swansons chicken broth, the tomatoe sauce,Fresh spinach and a dash of Poultry seasoning to the stock. Cook on low for about 1 hour with lid stirring occassinally.
• Once stock is done turn off and let sit 10 mins with lid on top. Chop Chicken breast into bite size pieces and add to stock. Boil noodles inseperate pot according to package Aldonte! Rinse and add too Soup! Reheat and serve!!!!

ITALIAN-STYLE VEGETABLE SOUP

Steps:

• Heat oil in a large saucepan.
• Add parsley and garlic.
• Saute over medium heat.
• Before garlic changes colour, add pancetta.
• Saute until lightly browned.
• Stir in cabbage.
• Cover and cook 1 to 2 minutes.
• Add remaining vegetables to saucepan.
• Cover and cook about 5 minutes.
• Add broth and water, if using, and prosciutto rind or ham shank.
• Cover and reduce heat.
• Simmer 40 to 50 minutes.
• Remove half the vegetables with a slotted spoon.
• Place in a blender or food processor and process until smooth.
• Return to saucepan.
• Season with salt and pepper.
• Serve hot with Parmesan cheese sprinkled over top.
• VARIATION:
• Toast about 20 thick slices of Italian bread.
• Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese.
• Ladle soup into bowls.
• Serve with additional Parmesan cheese.

ITALIAN WEDDING SOUP FIREHOUSE STYLE

Steps:

• Put chicken broth in large pot on med. high.
• Add chicken, carrots, celery, onion, tomatoes, parsley and meatballs.
• Reduce heat to simmer.
• Add salt to taste.
• Remove chicken after 1-1/2 hours, dice, then return to pot.
• Cook tortellini and egg noodles according to directions, drain and add to pot.
• Simmer for another 1/2 hour.
• Add escarole last 5 mins., stir to mix.
• Turn off heat, serve with your favorite bread or loaf, cheese, and enjoy.

ITALIAN STYLE VEGETABLE SOUP

Steps:

• In a cereal or similar cooking bowl, add an egg to half a cup of potato flakes, mix it with a fork, then add more potato flakes until the mix seems about the right consistency to roll in your hands. Mix in a tablespoon (or so) of flour to make it not stick. Roll out two 1/2 inch to 3/4 inch diameter rolls between your hands, and cut into half inch nuggets with a knife. This is your gnocchi. In a stew pot. Add oil, then diced onion and carrot, and cook until tender over medium heat. Don't walk away. (Don't let it burn.) Add everything else, beginning with peas and tomatoes. Let it cook together until pasta is done and flavors come together. (Assuming your meat has already been cooked, add it when the other ingredients have made a nice tasting soup and let it heat and meld.)

ITALIAN STYLE WEDDING SOUP BY SUSAN

Steps:

• 1. In a large, heavy-bottom sauce pan, break up the sausage and cook. Also add in the carrot, onion, and celery. Cook them in the sausage fat until vegetables are wilted. If your sausage is very low fat, add 1 tablespoon olive oil to cook the vegetables in. Cook until the sausage is broken up in chunks similar to tiny meatballs.
• 2. Add the chicken broth, pepper, garlic salt, turmeric, and parsley flakes. Bring to a boil. Stir in the couscous and simmer the soup until the couscous is cooked, about 10 minutes. Stir in the romano cheese and spinach leaves. Heat through about 5 minutes.
• 3. Taste and adjust seasonings if necessary. For a more pronounced flavor, stir in up to 1/2 teaspoon Beau Monde seasoning.

ITALIAN-STYLE CREAMY TOMATO SOUP

Steps:

• Pour olive oil in Dutch oven and on medium-high heat cook onions for 3-5 minutes. Add garlic and cook for 40 more seconds until fragrant. Add crushed tomatoes, chicken stock, heavy cream, and stir together. Let simmer for 30 minutes - 2 hours. Add basil, salt, and pepper, and stir until wilted. Pour into soup bowls with parmesan cheese to top (optional).

ITALIAN STYLE, TURKEY MEAT-BALL SOUP

Steps:

• FOR THE TURKEY MEAT BALLS
• Mix together ground turkey, 2 eggs, bread crumbs, chopped green onions, 3 Tablespoons fresh chopped parsley, salt, and pepper and mix thoroughly until well blended. Shape into bite-size meat balls.
• Heat 2 Tbsp. olive oil in large nonstick skillet. Add meat balls and brown over medium high heat; set aside.
• FOR THE SOUP
• Use left-over olive oil from turkey meat balls, and saute chopped red onion.
• Add to a pot, 2 cups chicken broth, tomato juice, carrots, onions, celery, pepper. Bring just to a boiling point. Reduce heat, cover and simmer for 30 minutes.
• Add Meat Balls, pasta and cabbage. Simmer for another 20 minutes or until meat balls are cooked through and pasta is tender. Add more chicken broth as needed. Remove from heat.
• Add 1/2 cup fresh chopped parsley. Let stand for 10 minutes and serve. Garnish with a bit of freshly grated parmesan cheese, if desired.

MARIE'S TOMATO SOUP ITALIAN STYLE

Steps:

• In a heavy pan heat olive oil
• Saute' onion and pepper until soft and garlic
• Add oregano,basil,crushed red pepper, parsley,rice, tomatoes and juice, broth,wine if using it..
• Bring to a boil, lower heat and simmer covered for 20 min. or until rice is cooked.
• Stir in pepperoni and heat though
• Place in a bowl sprinkle with fresh Parmesan Cheese and place a slice of provolone on the top.. Let it melt in..
• U can use reg pepperoni, and shredded cheese. You can put it in the pot to heat and melt I do the slices for less mess. The small pepperoni is nice for bit size.. Experiment.. Enjoy you will love this soup.