This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
Packed with veggies and pasta, there's something for everyone in our favorite Italian minestrone soup recipe. You'll be done with this one-pot wonder in about 30 minutes, then it's ready to serve with a crisp salad or warm bread. Freeze the leftovers for up to six months!
Ribollita, also known as bread soup, is a hearty and flavorful Italian dish that uses up stale bread. If you'd like the bread to have more texture, toast it before stirring it into the soup. —Taste of Home
This soup is a great way to use up stale bread. (Just toast it first for more texture.) Garlic-infused vegetables, warm broth and a kick of red pepper flakes make up the rest of the comforting flavors.
The soup is so scrumptious that it is worth the time it takes to cut up the fresh basil. I believe it is even better the next day, after the flavors have had a chance to blend in the refrigerator overnight.—Tonia Billbe, Elmira, New York
Nothing beats the classic flavor combination of tomatoes and basil. But what makes this tomato soup recipe extra special is the addition of pasta. The delicate orzo adds a satisfying bite to each creamy spoonful.
I love my Italian American traditions, but I never had time to make a classic Italian wedding soup. So I created this shortcut version with ravioli. —Cynthia Bent, Newark, Delaware
Serve a warm and hearty soup in minutes with this easy recipe. Ready-made refrigerated ravioli is the secret shortcut; use a store-bought rotisserie chicken to save even more time.
This meatball soup recipe is a hearty meal. It's great for chilly days. —Sue Miller, Walworth, Wisconsin
This recipe has an extra step because you'll need to form and brown the meatballs first. The effort pays off once you take your first bite! Pasta, beans, tomatoes and seasonings finish off this delicious and filling soup.
We adore pasta, so I used it as the inspiration for this soup. The meaty tomato base pairs perfectly with the cheesy ravioli pillows. —Shelley Way, Cheyenne, Wyoming
This soup recipe combines two classic Italian favorites: tomato soup and ravioli. The tomato and meat base pairs perfectly with the soft, cheese-filled ravioli. The best part? It's ready in 30 minutes.
Even in our hot Florida weather, this soup always satisfies! I add cooked pasta at the end of the simmering time to keep it from getting mushy. —Nancy Ducharme, Deltona, Florida
Homemade meatballs, pasta shells and fresh spinach come together in a light and delicious broth. Browning the meatballs in the Dutch oven first helps flavor this soup to savory perfection.
Here's a convenient spin on a classic Italian favorite. Spaghetti sauce and canned broth form the flavorful base. —Cindy Garland, Limestone, Tennessee
Jarred spaghetti sauce helps turn this classic dish into an easy weeknight dinner. Meat, pasta and plenty of veggies make it filling as well as nutritious.
My mom dehydrates the last pick of tomatoes from her garden each fall—perfect for quick soups like this one. When I have time to prepare dried beans, I do—but don't worry if you don't. Canned beans are just as good. —Lori Terry, Chicago, Illinois
This soup is perfect if you're looking for something a little lighter. It's healthy, thanks to the turkey sausage and 8 whole cups of kale; but you won't have to sacrifice flavor.
This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. —Clara Mae Chambers, Superior, Nebraska
Use up extra zucchini and other vegetables with this yummy zucchini soup. You can omit the Italian sausage for a vegetarian-friendly option. You'll have to plan for over an hour simmering time, but the result is worth the wait.
After tasting a similar soup at a restaurant, I created this quick and tasty version. The pesto adds an extra-nice Italian flavor that is often missing from other gnocchi soups. —Deanna Smith, Des Moines, Iowa t
Most Italian soups are full of red sauce and sausage or red meat, so this chicken gnocchi is a pleasant change of pace. It's easy to make with jarred Alfredo sauce and packaged gnocchi, but looks and tastes impressive.
Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! —Sharon Gerst, North Liberty, Iowa
It has a few extra steps than a standard set-it-and-forget-it recipe, but this convenient slow cooker soup gives you the taste of homemade lasagna with about half the hassle.
My idea of a winning weeknight meal is this beefy soup simmering in one big pot. Grate some Parmesan and pass the saltines. —Julie Davis, Jacksonville, Florida
You can feed eight people with this delicious one-pot soup—and it's ready in 30 minutes! All you need is some warm crusty bread and you're ready for dinner.
I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love.
—Michelle Babbie, Malone, New York
Looking for something decadent and creamy? Look no further. This rich soup made with heavy whipping cream and potatoes, so it's a hearty, filling meal at the end of a cold day.
Turkey meatballs instead of ground beef keeps this soup on the lighter side. Plus it's packed with healthy vegetables, including cabbage and green beans (both high in vitamin C).
Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. —Charlene Chambers, Ormond Beach, Florida
This soup seems complicated, but it comes together in less than 30 minutes thanks to refrigerator tortellini and a store-bought rotisserie chicken. Don't leave out the Parmesan cheese!
also tastes delicious in a chicken and spinach Italian soup.
I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia
This lentil soup is like an Italian spin on chili. It's made with lentils instead of beans, as well as carrots, celery and onions. Top with grated Parmesan cheese and serve with a piece of toasted bread.
This family favorite is done in no time at all. I like to serve it with a crusty bread or garlic bread, and I'll sometimes use bacon or salami instead of pepperoni (just like a pizza!).—Janet Beldman, London, Ontario
Here's how to satisfy your pizza craving without the carbs and the guilt. This brothy soup is packed with veggies and sliced pepperoni. It's pizza in a bowl!
I always look for recipes high in taste and nutrition but low on prep time and fat. This thick, chunky soup fills the bill and is such a family favorite that I serve it at least once a month! —Deborah Redfield, Buena Park, California
Here's another great soup recipe for when you have a lot of vegetables in the crisper drawer that need to be used. It calls for zucchini, onion and mushrooms, but feel free to sub in whatever you have in the fridge.
Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. —Valerie Bradley, Beaverton, Oregon
This Italian seafood soup is light yet filling; made with salmon, shrimp and tons of vegetables. Garlic and white wine enrich the broth for a truly mouthwatering meal.