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4 from 5 votes

Ribollita Italian Soup

Warm-up your week with this healthy Italian vegetable soup that's easy to freeze ahead and make ahead.
Course Pasta Dish
Cuisine Italian
Keyword comfort food, italian, soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 servings
Calories 556kcal
Author Erren @ Erren's Kitchen


  • 1 onion chopped
  • 2 small carrots chopped
  • 3 stalks of celery chopped
  • 4 garlic cloves minced or finely sliced
  • 1 15-ounce can diced tomatoes pureed
  • 10 ounces package of fresh spinach or frozen spinach
  • 1 15-ounce can cannellini beans drained
  • 6 cups chicken or vegetable stock
  • 1 3-inch piece Parmesan rind optional
  • 1 good handful flat leaf parsley chopped, including the stems
  • 3 tablespoons of olive oil
  • Grated Parmesan cheese for serving
  • 1 cup of broken spaghetti
  • Salt & Pepper To taste


  • Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook until the onion is soft (about 5 minutes).
  • Add the garlic and fry 1 more minute.
  • Add the tomatoes and stir, scraping the bottom of the pan. Add beans, herbs, stock, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
  • If Using frozen spinach, it should be added at this point and mixed in before the pasta. Add broken up spaghetti lower the heat and cook until tender (about minutes) stirring frequently to keep the pasta from sticking to the bottom of the pan.
  • If using fresh spinach, add the spinach before serving and cook until tender.  Discard the cheese rind.
  • Serve with grated Parmesan cheese.


Calories: 556kcal | Carbohydrates: 85g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 517mg | Potassium: 1001mg | Fiber: 5g | Sugar: 9g | Vitamin A: 9520IU | Vitamin C: 21.4mg | Calcium: 122mg | Iron: 3.6mg