Zuppa Del Giorno Soup Recipe

I first tried zuppa del giorno soup at a small Italian restaurant years ago.

The waiter said “it changes every day.” I had no idea what to expect.

What came to my table was a simple bowl of vegetables, beans, and broth. Nothing fancy. But I still think about that bowl to this day.

That’s the thing about this soup. It doesn’t impress you with its looks. It earns your respect with its flavor.

Since that day, I’ve made zuppa del giorno soup dozens of times at home. Every time slightly different. Every time just as good.

What Is Zuppa Del Giorno Soup, Really?

A lot of people think it’s a specific recipe. It’s not.

Zuppa del giorno is Italian for “soup of the day.” Zuppa means soup. Del giorno means of the day.

So when you see it on a restaurant menu, the chef is basically saying — this is what I made today with whatever was fresh. It changes daily.

That’s why you’ll never find one “official” version of this soup. And honestly, that’s what makes it special.

Where Did This Soup Come From?

This soup has its roots in something called cucina povera — which means “poor kitchen” in Italian.

Rural Italian families, especially in the south, couldn’t afford to waste anything. Whatever vegetables were left, whatever beans were sitting in the pantry — everything went into one pot.

Small restaurants started putting “zuppa del giorno” on their menus to say: we made today’s soup from what was available this morning.

In the north of Italy, the soup tends to be richer — more root vegetables, heavier broth, sometimes meat.

In the south, it’s usually lighter. More tomatoes, more herbs, often fully vegetarian.

But the idea is always the same. Fresh ingredients. One pot. A warm, honest meal.

What Does It Actually Taste Like?

It’s savory. Gently herby. Comforting without being heavy.

The vegetables slowly release their natural sweetness into the broth. The garlic and onion give it depth. The tomatoes add a slight sharpness that balances everything out.

It’s not spicy. It’s not bold. It’s the kind of soup that just feels right.

Ingredients You’ll Need

The beauty of this recipe is that almost everything in it can be swapped based on what you have at home.

This is my go-to version — the one I make most often.

Ingredient	Amount	Notes
Extra virgin olive oil	2 tbsp	Don’t skip — it builds the flavor base
Yellow onion	1 large	Finely chopped
Garlic cloves	4 cloves	Minced
Carrots	2 medium	Diced
Celery stalks	2 stalks	Chopped
Potato	1 large	Peeled and cubed
Zucchini	1 medium	Optional but I always add it
Canned diced tomatoes	1 can (400g)	San Marzano if you can find them
Tomato paste	1 tbsp	Gives the broth real depth
Vegetable or chicken broth	6 cups	Low sodium works best
Cannellini beans	1 can (400g)	Drained and rinsed
Small pasta (ditalini)	½ cup	Optional — leave out to keep it lighter
Fresh spinach or kale	2 big handfuls	Stirred in right at the end
Dried oregano	1 tsp
Dried basil	1 tsp
Salt and black pepper	To taste	Season as you go
Fresh parsley	2 tbsp	For garnish
Parmesan cheese	To taste	Optional but highly recommended

What You’ll Need in the Kitchen

You don’t need anything special for this. Just the basics.

Equipment	What It’s For
Large pot (at least 5 qt)	Everything cooks in here
Sharp knife	Chopping all the vegetables
Cutting board	Prep surface
Wooden spoon	Stirring
Ladle	Serving

How I Make It — Step by Step

Prep time: 15 minutes | Cook time: 40 minutes | Serves: 5 to 6

Step 1. Heat the olive oil in your pot over medium heat. Add the onion, carrots, and celery. Cook for about 7 minutes, stirring every couple of minutes. You want them soft and the onion turning translucent — not browned.

Step 2. Add the garlic. Stir constantly for one minute. It should smell incredible at this point. Don’t let it burn.

Step 3. Add the tomato paste. Stir it around and let it cook for 2 minutes. This removes the raw tinny taste and adds a richer color to the broth.

Step 4. Add the diced tomatoes and potato. Stir and cook together for 3 minutes.

Step 5. Pour in the broth. Add oregano, basil, salt, and pepper. Bring to a boil, then lower the heat, put the lid on, and simmer for 20 to 25 minutes until the potato is completely soft.

Step 6. Stir in the beans and pasta if you’re using it. Cook uncovered for 8 to 10 minutes. Add the spinach or kale in the last 2 minutes and stir until wilted.

Step 7. Taste. Adjust salt. Ladle into bowls. Add parsley and Parmesan on top. A small drizzle of olive oil over the finished bowl makes a real difference.

How to Change It Up by Season

This is the part I love most about zuppa del giorno soup. It’s never the same twice.

I rotate what I put in it based on what’s fresh at the market that week.

Season	Vegetables I Use	What I Add for Protein	How It Tastes
Spring	Asparagus, peas, leeks	White beans or poached chicken	Light and bright
Summer	Zucchini, fresh tomatoes, eggplant	Chickpeas or Italian sausage	Rich, herby, tomato-forward
Autumn	Butternut squash, mushrooms, sweet potato	Lentils or smoked sausage	Earthy and warming
Winter	Cavolo nero, parsnip, root vegetables	Cannellini beans or beef broth base	Deep, hearty, satisfying

Once you start cooking it this way — building the soup around what’s actually in season — you’ll never go back.

Nutrition Per Serving

I know a lot of people want to know this. Here’s a rough breakdown for the base recipe without pasta.

Nutrient	Per Serving (approx.)
Calories	210 to 240 kcal
Protein	9 to 11g
Carbohydrates	28 to 32g
Dietary Fiber	7 to 9g
Total Fat	6 to 7g
Sodium	480 to 520mg
Vitamin A	High — from carrots and greens
Vitamin C	High — from tomatoes and zucchini
Iron	Moderate — from beans and dark greens

Numbers will shift depending on your exact ingredients and broth brand.

What to Serve With It

My go-to is warm focaccia or crusty Italian bread on the side.

You want something that can soak up the broth. That last bit of broth at the bottom of the bowl is honestly the best part.

A small green salad with olive oil and red wine vinegar works really nicely alongside it too. Keeps the meal feeling balanced without being heavy.

Storing and Reheating

This soup keeps really well. Honestly it tastes better the next day — the flavors settle and deepen overnight.

In the fridge it lasts up to 4 days in a sealed container. If you added pasta, it will absorb the broth and thicken overnight. Just add a splash of water or broth when reheating and it comes back perfectly.

For freezing, I always make a batch without pasta and freeze it in portions. It keeps for up to 3 months. Thaw it in the fridge overnight and reheat slowly on the stovetop.

Two Mistakes I Made Early On

The first time I made this at home, I rushed the aromatics. I added the onion and moved on after two minutes.

The soup came out flat. No depth. I couldn’t figure out why.

The answer was those 7 minutes of slow sautéing. That’s where most of the broth’s flavor comes from. Don’t rush it.

The second mistake was adding the pasta too early. By the time I served the soup, the pasta was soft and mushy. Now I always add it in the last 10 minutes — slightly undercooked — because it keeps cooking from the heat of the broth.

Questions I Get Asked A Lot