Italianpizzasoup Recipes

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20 AUTHENTIC ITALIAN SOUPS



20 Authentic Italian Soups image

These easy Italian soup recipes are the perfect way to warm up! From gnocchi to minestrone to pasta fagioli, get a taste of Italy with these authentic soups.

Provided by insanelygood

Categories     Recipe Roundup     Soup

Number Of Ingredients 20

Italian Wedding Soup
Chicken Gnocchi Soup
Minestrone Soup
Pasta e Fagioli
Italian Vegetable Soup
Italian Lentil Soup
Italian Bean Soup
Pasta e Ceci (Italian Chickpea Soup)
Italian Potato Soup
Italian Fish Soup
Italian Meatball Soup
Italian White Bean, Sausage, and Cabbage Soup
Minestrina (Italian Feel Better Soup)
Tortellini Soup
Italian Lemon Barley Soup
Tuscan Ravioli Soup
Pappa al Pomodoro
Lasagna Soup
Ribollita
Italian Turkey Macaroni Soup

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious soup in 30 minutes or less!

Nutrition Facts :

REAL ITALIAN PIZZA DOUGH



Real Italian Pizza Dough image

Pizza dough as it is made in Italy. When I first moved to Italy, I was surprised to see that deciding to eat a pizza for dinner meant whipping up pizza dough with a few common ingredients a couple of hours before. Using fresh, compressed yeast, it rises in an hour. Stretchy, chewy, and so full of flavor, there's no need to order out. This dough works for calzone as well as focaccia, and the recipe doubles perfectly!

Provided by Buckwheat Queen

Categories     Bread     Pizza Dough and Crust Recipes

Time 1h35m

Yield 4

Number Of Ingredients 5

4 cups all-purpose flour, or more as needed
2 teaspoons salt
3 ¾ teaspoons fresh, compressed yeast
1 ¼ cups water, at room temperature
2 ½ tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to the lowest setting possible.
  • Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
  • Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
  • Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
  • Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
  • Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
  • Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
  • Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.

Nutrition Facts : Calories 532.7 calories, Carbohydrate 95.5 g, Fat 9.7 g, Fiber 3.5 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 1167.7 mg, Sugar 0.4 g

BEST PIZZA SAUCE RECIPE (NO COOK, AUTHENTIC ITALIAN STYLE)



Best Pizza Sauce Recipe (No Cook, Authentic Italian Style) image

The best and easiest Italian pizza sauce recipe.

Provided by Christina Conte

Categories     Dressings, Sauces, Syrups & Toppings

Time 5m

Number Of Ingredients 6

14 oz (400g) can of European tomatoes (preferably pomodoro pelato S.Marzano dell'Agro Sarnese-Nocerino D.O.P) THIS IS THE MOST IMPORTANT INGREDIENT-do not use inferior quality tomatoes
3 Tbsp good quality extra virgin olive oil
1/2 tsp sea salt
a few pinches of dried oregano
2 or 3 leaves of fresh Italian basil, torn into small pieces
(optional: a clove of fresh garlic, minced) my Italian family uses garlic, but it's only used on one type of pizza in Naples

Steps:

  • Pour the can of tomatoes into a bowl. If it is pomodorini or whole tomatoes, crush them with your hands, or you can roughly cut them with kitchen shears.
  • Add the rest of the ingredients and mix well. Taste for salt and add if needed. (Don't add a lot of sauce to the pizza dough; you don't want to drown it.)

Nutrition Facts : Calories 167 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 453 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)



Our BEST 30+ Classic Italian Soup Recipes (+Pastina Soup) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Soup

Time 34m

Number Of Ingredients 6

4 ounces any small pasta (pastina)
2 wedges Parmareggio cheese
3 cups broth (chicken or veggie)
Grated parmesan cheese
Sprig of rosemary
Butter or olive oil

Steps:

  • Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
  • Pour the soup into a bowl.
  • Top with olive oil and cheese.
  • Serve with rosemary sprig.

Nutrition Facts : Calories 334 kcal, ServingSize 1 serving

THE BEST ITALIAN WEDDING SOUP



The Best Italian Wedding Soup image

We tried all-sausage meatballs but found them heavy and dense - adding ground pork keeps them light but still extremely flavorful. Wilting the escarole at the end adds a texture and freshness that you won't get from spinach or a less-sturdy green. If you really want to up the umami factor you can always toss a Parmesan rind into the broth as it simmers, but we didn't miss it when made without.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 22

3 sprigs thyme
2 bay leaves
2 sprigs oregano
1 teaspoon black peppercorns
1/2 cup panko breadcrumbs
1/3 cup finely grated Parmesan, plus more for serving
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1 large egg, beaten
4 cloves garlic, finely grated
3/4 pound ground pork
3/4 pound sweet Italian sausage, casings removed and meat broken up
2 tablespoons olive oil
1 yellow onion, diced
3 stalks celery, cut into 1/2-inch pieces
2 large carrots, peeled and cut into 1/2-inch pieces
2 large bone-in, skin-on chicken breasts
1/2 cup white wine
1 cup uncooked ditalini pasta
1/2 head escarole, torn into 2-inch pieces (about 7 cups)
1/4 cup flat-leaf parsley leaves, chopped

Steps:

  • Combine the thyme, bay, oregano and peppercorns in a 10-inch square of cheesecloth and bring the corners together to create a parcel. Tie it closed with kitchen twine.
  • Stir the panko, Parmesan, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl until combined. Stir in the cream, egg and half the grated garlic until completely combined.
  • Combine the ground pork and sausage in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain.
  • Add the breadcrumb mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
  • Scoop out portions of the meat mixture with a 1-ounce ice cream scoop (or use two heaping tablespoons). Roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet. You should have about 24 meatballs.
  • Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are lightly browned on all sides, about 5 minutes total. Remove to a plate; the meatballs will not be cooked through, just browned on the outside. Repeat with the remaining meatballs.
  • Reduce the heat to medium and add the chicken skin-side down. Cook until golden brown, about 5 minutes. Turn the chicken and add the onions, carrots, celery, remaining grated garlic. Season the chicken and vegetables with 1 tablespoon kosher salt and cook, stirring occasionally and scraping up the browned bits, until the vegetables have softened slightly, about 5 minutes.
  • Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until it's almost completely evaporated, about 3 minutes. Add 8 cups water and the cheesecloth parcel and bring to a boil. Reduce the heat to low and simmer until the chicken is just cooked through, about 30 minutes.
  • Remove the chicken to a plate and let cool slightly. Shred the chicken with two forks, discarding the skin and bones.
  • Meanwhile, add the meatballs and pasta to the broth and simmer until cooked through, about 10 minutes. Remove the sachet. Stir in the escarole and shredded chicken and continue cooking until the escarole is wilted and tender, about 5 minutes. Serve topped with parsley and grated Parmesan.

AN ITALIAN'S CLASSIC PIZZA DOUGH



An Italian's Classic Pizza Dough image

Cooking for a couple of decades you are always tweaking. I have several dough recipes, but this is the one that consistently gets the high marks from my guest. A hot pizza stone works best, but a good hot oven is the key.

Provided by Country Chef

Categories     Breads

Time 1h

Yield 2 pies, 4-6 serving(s)

Number Of Ingredients 8

1 teaspoon salt
1 tablespoon honey
2 tablespoons olive oil
3/4 cup cool water
1 (1/4 ounce) envelope active dry yeast
1/4 cup warm water
3 cups flour
2 tablespoons butter

Steps:

  • In a small bowl combine salt, honey, olive oil, and cool water.
  • Mix well and set aside.
  • In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
  • After proofing combine honey mixture and yeast in one large mixing bowl.
  • Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
  • Place dough ball on lightly floured surface and knead until smooth.
  • Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
  • Divide into two equal sized dough balls.
  • If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
  • Roll out into two pies and add your favorite sauce and topping combinations.

Nutrition Facts : Calories 473.6, Fat 13.6, SaturatedFat 4.7, Cholesterol 15.3, Sodium 637, Carbohydrate 76.6, Fiber 3, Sugar 4.6, Protein 10.5

ITALIAN SAUSAGE PIZZA SOUP



Italian Sausage Pizza Soup image

My mom's friend shared this recipe with her more than 50 years ago. I've tweaked it over the years, and it's still a family favorite. Warm garlic bread is heavenly on the side. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 12 servings (3 quarts)

Number Of Ingredients 12

1 package (1 pound) Italian turkey sausage links
1 medium onion, chopped
1 medium green pepper, cut into strips
1 medium sweet red or yellow pepper, cut into strips
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (14 ounces) pizza sauce
2 teaspoons Italian seasoning
2 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
1 package (5 ounces) Caesar salad croutons
Shredded part-skim mozzarella cheese

Steps:

  • Remove casings from sausage. In a large skillet over medium-high heat, cook and crumble sausage until no longer pink. Add onion and peppers; cook until crisp-tender. Drain and transfer to a 6-qt. slow cooker., Add the next 5 ingredients; pour in broth. Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with croutons and cheese.

Nutrition Facts : Calories 158 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 828mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.

ITALIAN PIZZA SOUP



Italian Pizza Soup image

Make and share this Italian Pizza Soup recipe from Food.com.

Provided by truebrit

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 cup uncooked rice
1 cup diced or crushed tomatoes
4 cups chicken broth
1 -2 ounce thinly sliced pepperoni
1/2 cup shredded provolone cheese or 1/2 cup mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Heat olive oil in a large saucepan.
  • Saute the onion and green pepper until softened.
  • Stir in the garlic and cook for a minute.
  • Add the oregano, basil, rice, tomatoes and broth, and bring to a boil.
  • Turn down heat and place cover on saucepan.
  • Simmer for 20 minutes or until rice is tender.
  • Stir in the pepperoni, and sprinkle with the cheese.
  • Continue cooking for another minute or two.
  • Serve, and add an extra sprinkling of Parmesan cheese, if desired.

Nutrition Facts : Calories 367.5, Fat 19.3, SaturatedFat 7.5, Cholesterol 30.6, Sodium 1368, Carbohydrate 30.3, Fiber 2.5, Sugar 5.3, Protein 18.1

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