I have already mentioned this several times, but this recipe makes me have to repeat myself…Italians never throw anything away in the kitchen! A trick I learned while living there is to freeze all the vegetable parts not used. For example, when I peel carrots or potatoes, I add them to my veggie freezer bag. When I cut an onion, I place the ends and the peel in my veggie freezer bag. When I am ready to make broth, I pull out the bag, dump it into the water and wait for the magic to happen. I also freeze leftover broth in an ice mold, so I always have homemade broth on hand. This is a great sipping broth recipe and a delicious blank canvas for any soup you feel like making. I enjoy a glass of  Lumavite La Frenios Falerio with this savory Brodo.

Brodetto was initially created out of necessity, as every fishing boat had fish and seafood that could not be sold due to poor quality or size, so Marche’s fisherman invented a delicious silky-textured fish soup, as they did not ever throw anything away. This simple dish could be made directly on board the ship with a bit of seawater, vinegar, and olive oil. Almost every town in every region along the coastline of Italy has its version of Brodetto. Enjoy a crisp, chilled glass of Marchese white wine, like Centanni’s Falerio, a beautiful blend of Passerina, Pecorino, and Trebbiano grapes.

My husband Stephen does not enjoy vegetables, but he loves peas. I am always looking for new ways to cook peas beside the usual heap rolling around on the plate. This luscious green-hued sweet ripe pea soup is the perfect spring dish. I use fresh English peas whenever I can find them, but the frozen variety work just as well. In fact, in the winter months, when I use frozen peas, I serve this soup hot with a dollop of crispy pancetta and warm crusty bread. In the warmer months, I like to serve this soup chilled. It is so refreshing. I enjoy a glass of Centanni Falerio, which is a blend of three indigenous grapes of Le Marche, Passerina, Pecorino, and Trebbiano.

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.

To make this vegan friendly, substitute the turkey with ground Beyond Meat, Use a vegan egg alternative. Substitute Pecorino with Violife Plant-Based Parmesan Cheese.

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.

To make this vegan friendly, substitute the Italian Sausage with a plant-based option, I like Beyond Meat’s Spicy Italian Sausage.

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!

To make this vegan-friendly, omit the eggs and substitute the Parmesan cheese with vegan cheese. I use Violife Plant-Based Parmesan cheese.

One year my husband, Stephen, and I rented a villa in the hills of Tuscany. It was magical. A small garden 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 left by the lovely gentleman who looked after the property. One rainy morning I found the usual fresh eggs and vegetables from the garden, and a surprise package wrapped up in newspaper like a beautiful present. The newspaper package was full of wild porcini mushrooms, so I made this comforting mushroom soup.

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.

To make this vegan-friendly, substitute the cream with a non-dairy alternative. I use Oatly or unsweetened coconut cream.