Tuscan Soups (Zuppe)

Ribollita, pappa al pomodoro, minestrone & more—simple, soulful, and seasonal.

Tuscan soups turn humble ingredients into comfort: day-old bread, ripe tomatoes, cannellini, cavolo nero, and a gentle soffritto base. They’re better the next day—so make extra.

Ribollita in a rustic bowl
Ribollita — bread-thickened kale & bean soup
Chicken consommé with vegetables
Chicken consommé with vegetables
Minestrone with seasonal vegetables
Minestrone — seasonal vegetables
Pappa al pomodoro (tomato & bread soup)
Pappa al pomodoro — tomato & bread
Acquacotta Maremma soup
Acquacotta — Maremma countryside soup
Minestra di farro (spelt soup)
Minestra di farro — hearty spelt & beans

Typical Tuscan Soups

  • Ribollita (cannellini, cavolo nero, bread)
  • Pappa al Pomodoro (tomato & bread)
  • Minestrone (seasonal vegetables)
  • Acquacotta (Maremma countryside)
  • Pan Cotto (bread & broth)
  • Minestra di Farro (spelt & legumes)

How to Make a Tuscan Soffritto

  1. Warm: 2 tbsp EVOO over medium-low.
  2. Sweat: finely diced onion, carrot, celery + pinch salt, 8–10 min (no browning).
  3. Build: add tomato, greens, beans, stock—your soup begins here.

Recipe Cards

Ribollita soup

Ribollita (Tuscan Kale & Bean, Reboiled)

Prep: 20 min · Simmer: 60 min · Yield: 6 servings

Ingredients

  • Soffritto (onion, carrot, celery)
  • 2 cups cooked cannellini + their broth
  • 1 bunch cavolo nero (Tuscan kale), shredded
  • 200 g day-old Tuscan bread, torn
  • 2 tbsp EVOO · salt & pepper

Steps

  1. Sweat soffritto; add kale, beans, and broth; simmer 40–45 min.
  2. Stir in bread to thicken. Chill overnight if possible.
  3. Reheat (“ribollire”), adjust seasoning, finish with EVOO.
Est. per serving: 260 kcal · F 8 g · C 36 g · P 10 g · Na 480 mg
Pappa al pomodoro

Pappa al Pomodoro (Tomato & Bread)

Prep: 10 min · Simmer: 30 min · Yield: 4 servings

Ingredients

  • Soffritto + 1 clove garlic, sliced
  • 600 g crushed tomatoes
  • 500 ml vegetable stock or water
  • 180–220 g day-old Tuscan bread, torn
  • EVOO, basil, salt & pepper

Steps

  1. Sweat soffritto & garlic; add tomatoes and stock; simmer 15 min.
  2. Add bread; cook until creamy. Season.
  3. Rest 5–10 min; top with basil & EVOO.
Est. per serving: 230 kcal · F 8 g · C 33 g · P 6 g · Na 540 mg
Acquacotta Maremma bread and vegetable soup

Acquacotta (Maremma Countryside Soup)

Prep: 15 min · Simmer: 35–40 min · Yield: 4–6 servings

Ingredients

  • Soffritto (onion, carrot, celery)
  • 1 clove garlic, sliced · pinch chili flakes (opt.)
  • 300 g ripe tomatoes, chopped (or 250 g passata)
  • 1 L water or light vegetable stock
  • Wild/field greens (bieta, spinach) or seasonal veg
  • 4–6 slices day-old Tuscan bread
  • Extra virgin olive oil · salt & pepper
  • Optional: 4–6 eggs (poached in soup) · Pecorino

Steps

  1. Sweat soffritto with garlic (and chili if using) 8–10 min without browning.
  2. Add tomatoes; cook down 5–7 min. Pour in water/stock; simmer 15 min.
  3. Add greens/veg; simmer until tender. Season to taste.
  4. (Optional) Poach eggs in the soup 2–3 min for runny yolks.
  5. Place bread in bowls; ladle soup over. Finish with EVOO (and Pecorino).
Est. per serving: 220 kcal · F 7 g · C 30 g · P 7 g · Na 520 mg   (+ ~70 kcal & 6 g protein per egg)
Pan Cotto bread & broth soup

Pan Cotto (Bread & Broth Soup)

Prep: 10 min · Simmer: 25–30 min · Yield: 4 servings

Ingredients

  • 300–350 g day-old Tuscan bread, sliced or torn
  • 800–1000 ml light vegetable or chicken stock
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, smashed
  • 1 sprig rosemary or a few sage leaves
  • Sea salt & black pepper
  • Optional: 1–2 tbsp grated Pecorino; 2–4 eggs (poached)

Steps

  1. Warm oil with garlic and herb until fragrant; remove garlic if preferred.
  2. Add stock; bring to a gentle simmer. Stir in bread.
  3. Cook 10–15 min, stirring, until bread breaks down to a spoonable, creamy texture.
  4. Season to taste. (Optional) Poach eggs directly in the soup 2–3 min.
  5. Serve with a drizzle of EVOO and Pecorino if using.
Est. per serving: 260 kcal · F 9 g · C 38 g · P 8 g · Na 640 mg   (+ ~70 kcal & 6 g protein per egg)
Minestrone soup

Minestrone (Seasonal Vegetable Soup)

Prep: 20 min · Simmer: 45 min · Yield: 6 servings

Ingredients

  • Soffritto + 1 small zucchini & 1 potato, diced
  • 1 cup shredded cabbage or kale
  • 1 cup cooked beans (cannellini/borlotti)
  • 1 tomato, chopped (or 200 g passata)
  • 1.2 L vegetable stock · small pasta or rice (optional)

Steps

  1. Sweat soffritto; add hard veg & stock; simmer 20 min.
  2. Add greens, beans, tomato; simmer 15–20 min.
  3. Optional: add pasta/rice until al dente. Season, rest briefly.
Est. per serving: 210 kcal · F 6 g · C 31 g · P 7 g · Na 520 mg
Minestra di farro (spelt & cannellini soup)

Minestra di Farro (Spelt & Cannellini Soup)

Prep: 15 min · Simmer: 45–55 min · Yield: 6 servings

Ingredients

  • 250 g farro (pearled or semi-pearled), rinsed
  • Soffritto (onion, carrot, celery)
  • 1 small sprig rosemary + 1 bay leaf
  • 1 cup cooked cannellini beans (with a little bean broth)
  • 800–1000 ml vegetable stock (as needed)
  • 200 g chopped tomatoes or passata
  • 2 tbsp extra virgin olive oil
  • Sea salt & black pepper
  • Optional: 60 g diced pancetta; Pecorino Toscano to finish

Steps

  1. (Optional) Render pancetta; add soffritto, sweat 8–10 min (no browning).
  2. Add rinsed farro; toast 1–2 min. Add stock, rosemary & bay; simmer 30–35 min.
  3. Stir in beans (with some liquid) and tomatoes; cook 10–15 min more until creamy.
  4. Adjust seasoning; rest 5 min. Finish with EVOO (and Pecorino).
Est. per serving: 285 kcal · F 8 g · C 44 g · P 10 g · Na 520 mg

Nutrition values are estimates based on standard ingredients.

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