My Italian Soup
My Italian Soup is the perfect solution when you’re craving something warm and comforting but don’t have a lot of time to spend in the kitchen.
With simple ingredients like chicken stock, pasta, greens, and beans, you can have a flavorful, hearty soup on your table in about 30 minutes.
It’s light yet satisfying, with a rich, savory broth and a touch of Romano cheese to bring it all together. Ideal for busy weeknights or when you just want a delicious, fuss-free meal!
Why You’ll Love This Recipe:
People will love this Quick and Easy Italian Soup because it’s packed with vibrant flavors and comforting ingredients, all in one pot!
It’s a perfect balance of savory chicken stock, tender pasta, and healthy greens like escarole or spinach.
The cannellini beans add creaminess and protein, while the touch of grated Romano cheese gives it a rich, satisfying finish.
Plus, it’s ready in just 30 minutes, making it a go-to recipe for busy nights when you want something hearty and nutritious without a long wait!
Key Ingredients:
Chicken stock: The base of the soup, providing a rich and savory flavor.
Ditalini pasta: A small, tube-shaped pasta that soaks up the delicious broth.
Escarole or spinach: These greens add freshness and color to the soup.
Cannellini beans: Creamy white beans that add texture and protein.
Roma tomato: A fresh, juicy tomato for a bit of sweetness.
Garlic and onion: For a base of aromatic, savory flavor.
Grated Romano cheese: A sharp, tangy cheese to finish off the soup.
Extra virgin olive oil: Drizzled on top for a smooth, fruity finish.
My Italian Soup
Ingredients:
1 quart good-quality chicken stock
1 cup dry ditalini pasta
1 cup green vegetables (escarole or spinach)
1/4 cup chopped onion
1 can cannellini beans, rinsed
1 Roma tomato, chopped
2 garlic cloves, sliced
1/2 cup grated Romano cheese
Extra virgin olive oil, for drizzling
Instructions:
Prepare the Soup Base:
In a large pot, combine the chicken stock, escarole (or spinach), chopped onion, cannellini beans, chopped tomato, and sliced garlic. Bring the mixture to a boil. Once it’s boiling, lower the heat to a simmer and cover. Let it simmer for 15 minutes.
Cook the Pasta:
After the soup has simmered, add the dry ditalini pasta to the pot. Stir it in, making sure the pasta is submerged in the liquid. Continue simmering until the pasta is cooked through (about 8-10 minutes).
Finish the Soup:
Once the pasta is tender, stir in the grated Romano cheese. Allow it to melt into the soup, creating a creamy texture.
Serve:
Ladle the soup into bowls, drizzle a little extra virgin olive oil on top, and garnish with additional Romano cheese if desired.
Notes:
Customization: Feel free to swap the greens. If you can’t find escarole, spinach or kale work just as well.
Beans: Cannellini beans are great for their creamy texture, but you can substitute with other white beans like great northern or navy beans.
Pasta Choices: While ditalini is traditional for this soup, other small pasta shapes like elbow macaroni or orzo can also be used.
Flavor Boost: If you like your soup a little spicier, add a pinch of red pepper flakes to the broth.
Simmering: The longer you let the soup simmer, the more the flavors will deepen, but it’s still delicious in just 15 minutes.
Topping: Adding an extra drizzle of olive oil and some more grated Romano on top just before serving elevates the soup’s flavor and richness.
Storage: This soup stores well in the fridge for 2-3 days, and the pasta will continue to soak up the broth, making it even heartier. Just add a little extra broth when reheating.
Nutrition Information:
Calories: ~250 | Protein: ~11g | Fat: ~8g | Saturated Fat: ~2g | Monounsaturated Fat: ~5g | Polyunsaturated Fat: ~1g | Carbohydrates: ~32g | Fiber: ~5g | Sugars: ~3g | Sodium: ~700mg | Cholesterol: ~10mg | Potassium: ~500mg
Frequently Asked Questions:
Can I use a different type of pasta?
Yes! While ditalini is commonly used in Italian soups, you can substitute it with any small pasta like elbow macaroni, orzo, or even broken spaghetti.
Just be sure to adjust the cooking time based on the pasta you choose.
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth to make it vegetarian-friendly.
You can also skip the cheese or use a plant-based alternative to make it fully vegan.
Can I use frozen greens instead of fresh?
Yes, frozen spinach or escarole will work well. Just make sure to thaw and drain any excess water before adding it to the soup.
Can I add meat to this soup?
Definitely! If you’d like to add more protein, cooked chicken, turkey, or Italian sausage would all be great options.
Just add the meat to the soup after the beans and before adding the pasta.
Can I store leftovers?
Yes, this soup stores well in the fridge for up to 3 days.
If you plan to store it, it’s best to keep the pasta separate, as it can absorb too much liquid and become mushy.
Reheat the soup and cook fresh pasta when you’re ready to serve.
Can I use canned spinach or other greens instead of fresh?
Yes, you can use canned spinach or other canned greens, but make sure to drain and rinse them well to remove excess salt.
You can also use frozen spinach or escarole; just thaw and drain it first.
How do I prevent the pasta from getting too soft in the soup?
To prevent the pasta from becoming too mushy, add the pasta only during the last few minutes of cooking.
If you have leftovers, store the pasta separately and combine it with the soup when reheating.
Can I use a different type of bean instead of cannellini?
Yes, you can substitute cannellini beans with other types like navy beans, great northern beans, or chickpeas.
Just keep in mind that different beans may change the flavor or texture slightly.
What can I do if I don’t have romano cheese?
If you don’t have romano cheese, you can use other hard cheeses like parmesan, asiago, or pecorino.
They all add a similar salty, umami flavor to the soup.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the fridge for up to 3 days.
When reheating, you may need to add a bit more broth since the pasta will absorb some of the liquid.