Sardinian Herb Soup Recipe
Sardinian Herb Soup is a truly soulful comfort dish brimming with fresh greens, fragrant herbs, hearty beans, and little pearls of pasta, all gently simmered in a savory broth. It’s more than just a meal—it’s a celebration of Sardinia’s rustic culinary traditions and the bounty of springtime greens. Each spoonful bursts with vibrant flavors thanks to the liberal use of fresh mint, basil, dill, parsley, and leafy vegetables, making it both nourishing and utterly delicious. Whether you’re looking for a light yet satisfying dinner or an inspiring new way to showcase your farmers market finds, this Sardinian Herb Soup deserves a spot in your weekly repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
With simple but carefully chosen ingredients, Sardinian Herb Soup turns humble vegetables and herbs into a bowl of comfort. Each ingredient has its own role, infusing character and richness into the final dish—don’t skip them if you want the full Sardinian experience!
- Olive oil: The foundation of Mediterranean flavor; use good-quality extra-virgin for the best aroma.
- Yellow onion (finely chopped): Sweet and mellow, onions lay a gentle aromatic base for the soup.
- Garlic (minced): Provides a subtle kick and earthy depth with every bite.
- Celery (diced): Adds a fresh, crisp undertone that’s a classic in many Italian broths.
- Carrot (diced): Brings color and gentle sweetness to balance the other savory elements.
- Potato (peeled and diced): Gives body and creaminess, thickening the soup just enough.
- Vegetable broth: The silky, savory canvas where all the herbs and veggies come together.
- Cannellini beans (drained and rinsed): Creamy, satisfying protein that soaks up all the herbal flavors.
- Swiss chard (chopped): Slightly bitter and sturdy, chard brings in texture and deep green flavor.
- Spinach (chopped): Wilts into silky ribbons, boosting the vitamin content and bright color.
- Fresh parsley (chopped): Lively and grassy, parsley is the soul of Italian soups.
- Fresh mint (chopped): Invigorating and slightly sweet, mint elevates the soup with a unique Sardinian twist.
- Fresh basil (chopped): Peppery-sweet basil weaves all the green notes together beautifully.
- Fresh dill (chopped): A little goes a long way—its aromatic lift makes the whole pot feel light and fresh.
- Salt: Essential for waking up all the flavors—taste and adjust as you go.
- Black pepper: Brings warmth and gentle spice.
- Dried oregano: Traditional and earthy, oregano deepens the herbal profile.
- Fregola or small pasta: Sardinia’s own chewy pasta “pearls,” but orzo or other mini shapes work well too.
- Pecorino Romano cheese (optional): Salty, tangy, and the perfect finish—especially if you want to serve the soup the authentic way.
How to Make Sardinian Herb Soup
Step 1: Sauté the Base Vegetables
Heat the olive oil in a large pot over medium heat. Toss in the finely chopped onion, garlic, celery, and carrot. Let them mingle and soften for about 5 to 6 minutes, stirring occasionally. You’ll know they’re ready when your kitchen smells sweet and irresistible—the perfect start to Sardinian Herb Soup.
Step 2: Add the Potato
Stir in the diced potato and give it a couple of minutes in the pan—about 3 minutes does the trick. This extra step gives the potato a chance to soak up flavors and start breaking down, which creates body in the final soup.
Step 3: Pour in the Broth and Simmer
Pour the vegetable broth over the sizzling veggies and bring everything up to a lively boil. This is when all those flavors begin to unify in the pot. The anticipation builds—you’re well on your way to a batch of Sardinian Herb Soup that’s brimming with good things.
Step 4: Add Beans, Greens, and Herbs
Once your broth is gently boiling, add the cannellini beans, Swiss chard, spinach, parsley, mint, basil, dill, salt, black pepper, and oregano. Reduce the heat to a low simmer and cook for 20 minutes. The soup will take on a gorgeous emerald green shade, filled with the aromas of fresh herbs.
Step 5: Stir in the Pasta
Now, stir in the fregola or your chosen small pasta. Simmer for another 10 to 12 minutes or until the pasta is perfectly tender. As it cooks, it absorbs the luscious herby broth, becoming chubby and full of flavor—right at home in Sardinian Herb Soup.
Step 6: Taste and Finish
Give the soup a taste and adjust seasoning as desired—maybe a little extra salt or pepper. Ladle it into bowls and, if you like, shower each serving with grated Pecorino Romano cheese. Serve hot and enjoy every vibrant, herbaceous bite!
How to Serve Sardinian Herb Soup
Garnishes
To make each bowl of Sardinian Herb Soup special, try a simple flourish of freshly grated Pecorino Romano or a drizzle of extra-virgin olive oil just before serving. A sprinkle of extra chopped herbs, such as parsley or basil, adds an inviting pop of color and keeps the vibe fresh.
Side Dishes
A crusty artisan bread, like a rustic country loaf or toasted sourdough, is the perfect companion for soaking up every drop. For a heartier meal, add a poached egg on top or serve alongside a crisp, lemony salad to echo the soup’s bright herbal notes.
Creative Ways to Present
For a modern twist, serve Sardinian Herb Soup in oversized mugs for a cozy lunch or nestle it in shallow bowls with a swirl of pesto on top. Hosting friends? Set out a toppings bar with toasted pine nuts, chili flakes, and lemon zest so everyone can personalize their bowl.
Make Ahead and Storage
Storing Leftovers
Let leftover Sardinian Herb Soup cool to room temperature, then ladle it into airtight containers. It keeps well in the fridge for up to 3 days, and often tastes even better the next day as the herbs have time to meld.
Freezing
If planning to freeze, do so before adding the pasta (which can get mushy after thawing). Freeze the soup base in portions for up to 2 months. When you’re ready to eat, defrost, bring to a simmer, and cook the pasta fresh.
Reheating
Gently reheat Sardinian Herb Soup on the stovetop over low heat, stirring occasionally, until hot. If the soup thickens in the fridge, just loosen with a splash of broth or water. Always taste after warming, as a pinch of salt or squeeze of lemon can revive flavors beautifully.
FAQs
Can I use different herbs or greens?
Absolutely! Sardinian Herb Soup is wonderfully flexible. Use whatever leafy greens or fresh herbs you have—arugula, kale, beet greens, or even dill and cilantro can play starring roles. The soup was born from the Sardinian tradition of using wild, foraged herbs.
What is fregola, and what can I use if I can’t find it?
Fregola is a tiny, chewy Sardinian pasta similar to toasted pearl couscous. If you can’t find it, orzo, Israeli couscous, or any small pasta shape will be delicious and give the soup that satisfying bite.
Is Sardinian Herb Soup vegan?
As written, it’s vegetarian. To keep it vegan, simply skip the Pecorino Romano or use a plant-based cheese for garnish. The soup base itself is entirely plant-powered.
Can I add protein for a heartier version?
Yes! While cannellini beans already provide ample protein, you can stir in extra white beans, cooked shredded chicken (if you’re not vegetarian), or even top each bowl with a poached or soft-boiled egg for richness.
Can children enjoy Sardinian Herb Soup?
Most kids are happy with the gentle flavors and fun pasta shapes in this soup. If you’re concerned about the boldness of certain herbs, start with a bit less mint or dill and offer cheese on the side for extra familiarity.
Final Thoughts
If you’re craving something nourishing, vibrant, and full of Old World comfort, give Sardinian Herb Soup a place at your table. You might just find it becomes a cherished staple—one you’ll return to for its uplifting flavors and the way it makes vegetables truly shine. Happy cooking!
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Sardinian Herb Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Enjoy the flavors of Sardinia with this hearty and aromatic herb soup that features a medley of fresh vegetables, herbs, and pasta in a savory broth. This vegetarian dish is perfect for a cozy meal any time of the year.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 medium potato, peeled and diced
- 6 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups chopped Swiss chard
- 1 cup chopped spinach
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh basil
- 2 tablespoons chopped fresh dill
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ cup fregola or small pasta
- Grated Pecorino Romano cheese for serving (optional)
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat. Add the onion, garlic, celery, and carrot, and cook until softened, about 5–6 minutes.
- Add Vegetables: Stir in the potato and cook for another 3 minutes. Pour in the vegetable broth and bring to a boil.
- Simmer Soup: Add the beans, Swiss chard, spinach, parsley, mint, basil, dill, salt, pepper, and oregano. Reduce the heat and simmer for 20 minutes.
- Add Pasta: Stir in the fregola or pasta and continue cooking until tender, about 10–12 minutes.
- Adjust Seasoning: Taste and adjust seasoning as needed. Serve hot, topped with grated Pecorino Romano if desired.
Notes
- This soup is traditionally made with foraged herbs and greens, so feel free to substitute with what you have on hand, such as arugula or beet greens.
- For a heartier meal, add a poached egg or crusty bread on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian (Sardinian)
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
