Italian Soups

FAQs

Best herbs and spices for Italian Soups?

• Herbs like basil, oregano, marjoram, thyme, parsley, sage, and bay leaves.
  • Dried herbs. Best for long simmers or hours in a crock pot. Add at the beginning to infuse flavors throughout the dish.
  • Fresh herbs. Add fresh herbs to the soup during the last part of the cooking time. Crinkle the leaves to help release oils or mince the herbs into small pieces. Sturdier herbs like whole bay leaves, rosemary sprigs, and marjoram are removed before serving.
• Spices like salt, black pepper, or red pepper flakes.

What Vegetables Can I Add?

• Add veggies like celery, spinach, cabbage, kale, onion, carrots, and garlic cloves for a hearty soup.

Make The Soup Thinner?

• Thin the soup using a liquid in the recipe – usually broth or water.

Make the Soup Thicker?

• Thicken soups. Simmer longer, add yogurt or heavy cream, or use a cornstarch slurry.
  • In a separate bowl, add 1 tablespoon cold water and 1 tablespoon cornstarch, mix and then pour into the soup. Stir and repeat if needed.

Pasta Alternatives?

• Use spiralized vegetables, cauliflower couscous, steamed rice or rice pasta, cooked chickpeas, quinoa, black bean pasta or beans, or gluten-free pasta.

Serving Tips?

• An Italian meal is quite the event. It is designed to give enough time for the food and conversation to be thoroughly enjoyed, which means serving and eating the 5 courses and can take a couple of hours or longer. 
  • Soup is traditionally served after the appetizer but before the main meal. Rice, pasta, and polenta are also normally served during the second course. Of course, you may not want to go the traditional route and decide to serve soup as the main dish.