Italian Riboletta Soup
"Riboletta, roughly translated in Italian, means re-boiled minestrone soup with bread slices in it. This is an excellent version, brimming with vegetables, and baked for …" - by Holly
Soups and Stews
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Authentic Italian Soups and Stew Recipes
Italian Sausage Soup
"This soup is easy to put together, and the flavor of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a deliciou…" - by SALLYJUN
Italian Sausage Soup with Tortellini
"Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite ingredients from an Italian kitchen. You can use sweet or hot sausage, dependin…" - by Mary P
Dad's Escarole and Bean Soup
"Tomatoes and cannellini beans simmer with escarole in this Italian-inspired soup." - by Islandgirl17
Tuscan Soup
"Potatoes and browned Italian sausage are simmered in chicken broth in this creamy soup with spinach and evaporated milk." - by Dianne Brown
Italian Wedding Soup I
"Make a little extra to send on the honeymoon! This lovely soup combines extra lean ground beef made into meatballs with thinly sliced escarole or spinach, orzo macaroni,…" - by Star Pooley
Pasta Fagioli
"A traditional Italian soup. Serve with a crisp salad and a hot loaf of garlic bread and you have a meal! Serve with grated Parmesan cheese on top." - by Star Pooley
Italian Vegetable Soup
"Carrots, celery, onions, cabbage, corn, and green beans -- this soup is full of vegetables! With ground beef, beans, and macaroni, a loaf of warm, crusty bread is all yo…" - by Jackie
Zuppa Toscana
"Smoked sausage, potatoes, onion, and bacon are combined in a creamy chicken broth in this hearty soup with kale and garlic." - by MARBALET
Classic Minestrone
"This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese." - by Michelle Chen
Italian Sausage Soup II
"A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta…" - by DOLAN1031