‘There’s nothing better at the end of a long day than a bowlful of goodness.’
Soups can lift you on a cold day, they can be the magic medicine you need when you’re ill and they make the perfect lunch to take to work.
Soup has been with us for thousands of years. In fact, the word ‘soup’ supposedly comes from the Latin word ‘suppare’ meaning ‘to soak’ – and we’re still doing it to vegetables to this very day, but Gino’s traditional Italian soup recipes take the humble broth to a whole new level!
Gino’s authentic Italian soup recipes are easy to prepare, most of them can be done in one pot which cuts down on the washing up and you can use up all your leftovers. You can transform cheap cuts of meat into amazingly tasty bowls of happiness and you can batch-cook for the freezer. Your family will love you for it on a cold winter night. All you need is some crusty, warm bread and you’re all set!
Italian soup recipes are incredibly versatile. They can be crystal-clear like a consommé, smooth and creamy like Gino’s leek potato and rocket soup – zuppa di porri e rucola – or packed full of amazing, fresh, seasonal and completely delicious ingredients like the classic Amalfi-style fish soup – zuppa di pesce all-Amalfitana – and the heartiest of hearty winter warmers, Gino’s chunky winter vegetable and cannellini bean soup – zuppa di verdure all’Ortolana.
If you’re looking for some of the best Italian soup recipes online, you’re in the right place! You’ll find lots of tasty Italian soup recipes in Gino’s best-selling recipe books or you can find a selection of great ideas below. It’s time to start cooking!
Soup RecipesGet Inspired
ZUPPA DI PESCE ALL'AMALFITANAAmalfi-Style Fish Soup
You can find wonderful fish soups and stews along the Amalfi coast. They all tend to be hearty, substantial and big on flavour, but there are many variations on the theme, depending on the cook’s preference and what’s available in the market on the day. Here I’ve used a mixture of haddock, red mullet and prawns, but plenty of other types of fish, as well as mussels, squid and clams, are also...
Zuppa di castagne e finocchi con salviaChestnut & Fennel Soup With Sage
Italy is the world’s third largest producer of chestnuts and Sicilians love them. Ever since I moved to the UK, I’ve slowly started to associate chestnuts with Christmas, but I must revert to my former thinking – chestnuts can be, and should be, enjoyed all year round. This recipe uses frozen chestnuts so availability will not be an issue.
Zuppa di Verdure all’OrtolanaChunky Winter Vegetable and Cannellini Bean Soup
I created this soup when I was cooking for friends who are vegetarian and they all watched me and wrote down the recipe so I figured if they were impressed, hopefully you will be too. I have used six different kinds of vegetables to make the wholesome soup you’d expect but the bread, cheese and beans give it an even more rustic feel. It’s the perfect evening family meal or a great starter for friends...
Zuppa di Cipolle e PancettaOnion, Tomato and Pancetta Soup
By far – and I really mean by far – this has to be my favourite soup recipe in any of my books. If you like onion soup, this is so much more – in fact, I don’t know anyone who has tried it and not loved it. I think you will be amazed at the flavour combinations. Make sure it is always served hot. It will keep refrigerated for 48 hours, but remember, like most soups, it can be reheated only...
Zuppa Di Porri E RucolaLeek, Potato And Rocket Soup
One of my favourite British recipes has to be leek and potato soup. Such a simple recipe but with a unique balance of flavours. I decided to add rocket leaves to this fantastic soup, which adds a peppery flavour to the dish. Do serve this soup with my home-made garlic croutons, you are going to love it! Make sure that the consistency of the soup is not too runny and use fresh leeks for the best results.