Best 10 Italian Tomato Soup Recipes

ITALIAN SAUSAGE AND TOMATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
• Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.

PAPPA AL POMODORO (ITALIAN BREAD AND TOMATO SOUP)

Steps:

• Sauté the garlic and onion in olive oil with the chili pepper until the garlic has lightly browned and the onion is just getting golden; add the tomato; season with salt; add half the basil leaves torn into tiny pieces; crush the tomatoes with the back of a wooden spoon and stir; cook until the tomatoes fall apart (about 20 minutes).
• Put the bread into the sauce; the bread will soak up the sauce and it will get quite thick; add enough stock to soften the bread and to make it liquidy; add the remaining basil and cook until the bread becomes a kind of mush (this is called'pappa').
• Serve, sprinkling with parmesan cheese and a drizzle of extra virgin olive oil over each serving.

ITALIAN TURKEY, BEAN, AND TOMATO SOUP

Steps:

• Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.
• Italian bacon cured in salt; available at some supermarkets and specialty foods stores and at Italian markets.

PAPPA AL POMODORO / CLASSIC ITALIAN TOMATO SOUP

Steps:

• Heat the oil in a large stock pot over medium heat. Add the onions, carrots, fennel, and garlic. Cook over medium-low heat for 10 minutes, until tender.
• Add the ciabatta cubes and cook for 5 more minutes.
• Place the tomatoes in the bowl of a food processor fitted with a steel blade and process until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper.
• Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes.
• MEANWHILE: Preheat oven to 375°F.
• TOPPING:.
• In a large bowl, put the reserved ciabatta bread cubes, pancetta and whole basil leaves in the bowl and drizzle with olive oil. Toss to coat.
• On a lined sheet pan large enough for all ingredients, place the ingredients in a single layer, Be sure the basil leaves are flat. Sprinkle with salt and pepper.
• Bake until the cubes are toasted, pancetta crispy and basil leaves turn dark & crisp. This may take 15-20 minutes.
• Check on your soup. If the soup is too lumpy for you you can smash with a wooden spoon, potato masher or use a submersion blender to break up the bread cubes. Alternately you can puree in batches in a food processor or blender. Blend to desired consistency. I prefer a more rustic presentation.
• *Take care to only fill the blender or food processor 1/3 when you puree HOT soup.
• Turn up the heat to rewarm if necessary. At this point check for seasoning. Add more salt and pepper as needed.
• Stir in parmesan cheese, top with basil leaf, pancetta and bread cubes.
• Freezes well.

CREAMY TOMATO SOUP AND ITALIAN PATTY MELTS

Steps:

• Heat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. While soup cooks, make pesto and sammies.
• Fill the food processor with watercress, loosely packed. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. Transfer watercress paste to a bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
• Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. Season the peppers and onions and cook until just tender, 5 minutes. Remove them from the griddle. Wipe the griddle clean and reduce heat to medium low. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down.
• Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. Cut the patty melts corner to corner and dip in the soup as you eat.

TOMATO, RICE AND ITALIAN SAUSAGE SOUP

Steps:

• Saute bacon and onion together until lightly browned. Drain off fat.
• In soup pot, add peeled and diced fresh tomatoes or break up canned tomatoes. Add sugar, then bacon/onion mixture. Simmer for 10 minutes.
• Meanwhile, in separate pan cook sausage covered in water for 15 minutes. Drain, then cut into slices.
• Place sausage in soup pot with bacon/tomato mixture. Add beef stock or broth and oregano, then bring to a rolling boil.
• Stir in rice. Cook over medium heat uncovered until approximately 10 minutes until rice is tender, adding additional broth if needed.
• Remove from heat then stir in parmesan cheese and butter. Salt and pepper to taste.
• Put in serving bowls and sprinkle on minced fresh parsley. Additional parmesan cheese may also be sprinkled on.

JOE'S ITALIAN TOMATO BASIL SOUP

Steps:

• Melt the butter with the oil over low heat in a heavy bottom pot.
• Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring.
• Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper.
• Add basil. Stir in the cream or half & half, simmer for another 30 minutes.
• Garnish with fresh basil before serving.
• Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor.

ITALIAN SAUSAGE, SMOKED TOMATO AND ARTICHOKE SOUP RECIPE

Steps:

• Remove the sausage from it's casing, crumble and brown with the chopped onion in large soup pot over medium heat. Cut the artichoke hearts and the tomatoes into bite-sized pieces and add them to the pot. Pour the chicken stock over the sausage and vegetables, then add the oregano, basil and fennel. Bring to a boil, then turn down the heat and simmer, uncovered for 30 minutes. Add the pasta and cook for 15 minutes more, or until the pasta is al dente. Taste for seasoning, add more water, if desired, and serve. To smoke tomatoes: Place 1 heaping tablespoon of fine wood chips in the bottom of a stovetop smoker. Make an aluminum foil tray with raised edges to fit on top of the wire rack. Arrange fresh or canned tomatoes on the tray. Close the stovetop smoker almost tight. Place over one burner on medium-high. When a wisp of smoke escapes, close the stovetop smoker lid all the way, then start your timer. Your tomatoes are done when they have a good, smokey aroma and are slightly burnished, about 20 minutes.

ITALIAN TOMATO SOUP

Steps:

• 1. In a saucepan, combine first 6 ingredients; heat through. Garnish with crackers if desired.

ITALIAN SAUSAGE & TOMATO SOUP BY EMERIL RECIPE - (4.5/5)

Steps:

• Cook the bacon in a medium pot over medium heat for about 2 mins. Add the sausage and cook with the bacon until browned. About 5 mins. more. Add the onions and Essence and cook, stirring often, until onions are soft. About 5 mins. Add the crushed red pepper and garlic and cook until fragrant, about 30 secs. Add bay leaves, tomatoes and chicken stock. Stir to combine. Bring to a boil. Reduce heat to a simmer for 30 mins. Season to taste. Stir in cilantro before serving.