Italian Lessons

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30 Minutes

Italian Lessons

5 warm-you-up soups for winter weeknights

BY Joyce Sangirardi

Long ago, Italian cooks perfected the art of throwing together a few simple ingredients to create dishes that burst with fresh, bold flavors. Just in time for chilly January weeknights, we asked recipe developer Joyce Sangirardi to draw on her Italian roots to create some modern meal-worthy Mediterranean soup recipes. Made with prepared broth, fresh herbs, and lots of veggies, her easy, flavorful zuppas offer maximum flavor with minimum fuss.

January/February 2012 p.26

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Fennel and Tomato Soup

Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.

Stracciatella Soup (Italian Egg Drop Soup)

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30 minutes or fewer Most people think of Chinese food when they hear egg drop soup, but this version comes from Italy. Stracciatella means little shreds and refers to the strands of cooked egg that form when the soup is swirled.

Mushroom and Pappardelle Soup with Gremolata

Mascarpone is stirred into this noodle soup just before serving to give it a luscious creaminess and cheesy tang.

Creamy Carrot and Parsnip Soup

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For a chunkier soup, purée only half of the soup mixture, then stir it back into the remaining broth and vegetables.

White Bean and Arborio Rice Soup

Northern Italian soups are often filled out with rice rather than pasta. Toasted breadcrumbs and pine nuts add an almost cheese-like flavor—without the cheese.