Category: ZUPPE-SOUP

Pappa al Pomodoro is the quintessential classic Tuscan soup made from stale bread and crushed tomatoes. Peasant food at its finest. This comforting soup can be found on tables across Italy year-round. I highly recommend a sexy Sangiovese, like Poggio Grande’s Piano, with this savory bowl of goodness.

After a long day of wine tasting in Italy, I love to make this light yet comforting soup that takes no time at all. Toss in whatever greens are in season. For a heartier version, add some rice, pasta, chicken, or even poaching a filet of fish in the broth is delicious. However you decide to make it, I recommend a chilled glass of Centanni Pecorino with this healthy and savory soup.

Whether you make a homemade broth or use a good-quality broth purchased at the market, this cozy and nutritious soup is a breeze to make. I cheat and use organic Italian bouillon cubes available online. Once the broth is roaring hot the rest is super easy. Any time I make these mini-meatballs, I always double the recipe so I can bake or pan fry half the batch and freeze them for a fast and yummy Spaghetti and meatballs lunch or dinner. Serve this light and flavorful soup with crusty Italian bread, a sprinkle of Pecorino cheese, and a glass of Tuscan Sangiovese from Poggio Grande Piano.

Tuscany is home to many cozy and delicious Zuppe, soups, like this hearty vegetable and sausage comfort food. I love to add a handful of kale or spinach for extra nutrients and color, except my husband does not eat healthy greens, so this batch has none. Don’t forget to add a large dose of grated Parm or Pecorino and pair this soup with a robust Sangiovese from Val d’Orcia. I recommend Poggio Grande Piano.

Roman Egg Drop Soup reminds me of Sunday evenings at our vacation rental on Via Veneto. My husband, Stephen, and I loved to have a big Roman lunch every Sunday afternoon at one of our many beloved trattoria’s, just a stone’s throw from our flat in the center of Rome. After such a large pranzo, lunch, we just needed a little something and a nice glass of wine. I would alternate between Pastina, tiny star-shaped pasta cooked in broth and this comforting soup, both are so quick and easy to prepare, and so satisfying. I like to make this traditional soup with chicken brodo, broth, but any brodo is delicious. Add spinach for added nutrients and a splash of color. Serve with a robust glass of Madrevite C’OSA Gamay from Umbria. Perfection!

One year my husband, Stephen, and I rented a villa in the hills of Tuscany, it was magical. There was a small garden that yielded tomatoes, eggplant, garlic, onions, and lots of herbs, along with a chicken coop. Every morning I would find a package of goodies from the land that was left by the nice gentleman that looked after the property. One rainy morning I found the usual fresh eggs and vegetables from the garden along with a surprise package wrapped up in newspaper like a beautiful present. The newspaper package was full of wild porcini mushrooms, so I decided to make this comforting mushroom soup.

Here, at home in California, I buy dried porcini and reconstitute them in hot water. The soaking water adds so much flavor to the soup, so be sure not to throw it away. Pair with a crisp white wine from Marche, Centanni Falerio.

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