Name: Garlic & Herb Italian Soup – The Ultimate Cold-Fighting Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 8 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 can (14 oz) diced tomatoes, drained; 4 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1 bay leaf; 1/2 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; 1 cup baby spinach leaves; 1/4 cup chopped fresh parsley

Let Me Tell You, This Soup Is Basically a Hug in a Bowl

So, let’s just get right to it: If you’re feeling a bit under the weather or honestly just want to eat something that feels as comforting as your granni’s wool blanket (without the fuzz), this Garlic & Herb Italian Soup should be at the tippy-top of your list. I remember the first time I made it—I was sniffling like mad and only had half the right ingredients in the fridge…let me tell you, necessity really is the mother of invention (and questionable substitutions). Anyway, the point is, even if your kitchen is in chaos, you can probably pull this one off. Also, don’t blame me if the kitchen smells like an Italian trattoria for days after—though, actually, that’s a point in its favor, right?

Why You’ll Adore This (Or at Least, Why I Do)

I make this soup basically any time a cold’s coming on, or if I’m just yearning for something soul-warming (and can’t afford a plane ticket to Florence). My family goes bonkers for it; even my picky nephew tried it once, declared it ‘almost as good as pizza’, and then went back for seconds. Honestly, the garlic punch does wonders—though a word of warning: do not make this right before a date. Or do. You’ll find out quickly if it’s meant to be.

Oh, and cleaning up is a breeze (meaning, it’s mostly a one-pot wonder unless you count the inevitable bread crumbs everywhere). Sometimes I’ll cheat and toss in whatever looks fresh—or not so fresh—in the crisper drawer. Still works like magic.

Your Shopping List (With Real-Life Substitutions)

2 tbsp olive oil (or honestly, any neutral oil works—though not coconut, that was a weird idea)
6-8 garlic cloves, minced (I sometimes use the pre-chopped jar out of pure laziness; still good!)
1 onion, diced (yellow or white, but I’ve used red in a pinch)
2-3 carrots, sliced (I once swapped in parsnip… didn’t love it, but hey, live and learn)
2 sticks celery, chopped
1 can diced tomatoes (about 400g; fresh tomatoes are extra tasty, but I rarely have the patience)
4 cups veggie broth (I’ve used chicken broth too—either’s fine, those bouillon cubes work in a pinch)
1 big handful chopped fresh parsley (or a tbsp dried, but fresh for that zippy kick)
1-2 tsp dried Italian herbs (basil, oregano, thyme; mix n match)
200g small pasta (ditalini, orzo—honestly, pasta shapes are basically interchangeable here)
Salt & pepper to taste (my gran says, ‘taste three times before you salt’)
Optional: a sprinkle of chili flakes or a squeeze of lemon juice at the end

Garlic & Herb Italian Soup – The Ultimate Cold-Fighting Recipe

How I Pull This Together (No Perfection Required)

Heat your olive oil in a biggish pot over medium.

Once it’s shimmering (or, honestly, when you get impatient), toss in the onion. Stir and let it cook till it goes soft—six minutes-ish.
Add your mountain of garlic. (Hey, don’t be shy!) Stir it for about a minute or until your kitchen smells amazing—this is where I usually start sneaking tastes, so watch your hands.
Throw in the carrots and celery. Let them cook for 3–4 minutes—if things stick, just add a splash more broth.
Tip in the diced tomatoes—with all the juices. Don’t worry if it looks like orange mush at this point; it’ll come together, promise.
Pour in the broth. Bring it all to a sweet little simmer. Now, sprinkle over the dried herbs (and fresh parsley, if you’re already feeling fancy). Give it a good stir, then just let the whole thing bubble gently for about 15 minutes. Crack a window—the smell is fierce but good.
Time for the pasta! Drop it in and cook for however long your box says (or until it’s just tender.) Stir lots or it’ll weld to the bottom. Learned that the hard way…
Season with salt and pepper. Squeeze in some lemon if you’re feeling peppy, or chili flakes if you need a kick.
Then, on second thought, taste before you add more stuff—you can always add but never take away.
Ladle it up hot with a hunk of crusty bread. Or just eat it straight from the pot. Not that I’d ever do that…

A Few Notes (Stuff I’ve Realized the Hard Way)

Leftovers: The pasta soaks up more broth overnight, so if you like it soupier, add an extra splash when reheating. Or call it a stew and call it good.
Fresh herbs on top are fabulous—and if you cheap out on that, at least use a bit of lemon zest.
Don’t skip the garlic. Really. I tried once and regretted it. It’s the backbone (probably the spine and a few ribs, too) of the whole thing.

Variations I’ve Tried (Some With Regrets!)

I once tossed in shredded rotisserie chicken—really hearty if you need more oomph.
For a vegan version, use veggie broth and skip the parmesan (or sprinkle with nutritional yeast, which, surprisingly, doesn’t taste as weird as I thought).
Chickpeas, white beans, or even lentils, for bulk. Though, honestly, canned beans go a bit mushy on day two, but it’s still tasty.
One time I tried adding kale and it just…didn’t vibe (stringy, sort of swampy looking—maybe you’ll do better than me?)

What You’ll Need (Or, MacGyver It Like I Did)

Large soup pot—though I once used a deep frying pan and it worked out. Slightly messy, but fine.
Wooden spoon (if not, any big spoon will do—it’s not a soufflé)
Ladle (or just a mug, if your ladle’s gone walkabout like mine once did)
Sharp knife and cutting board

How to Store (If You Have Any Left… I Rarely Do)

Technically, you can keep leftovers in the fridge (airtight container, you know the drill) for up to 3 days. But honestly? In my house it never lasts more than a single day. If the pasta soaks up too much broth, just stir in a bit of water or extra stock before reheating. Freezer? Sure, but the noodles get a tad mushy. Doesn’t bother me, but fair warning.

How We Serve It (And How You Might)

We’re a rip-up-the-bread-and-dunk family—rustic and messy. My sister likes a swirl of extra virgin olive oil and a heavy shower of parmesan. Sometimes I’ll serve it with a simple salad on the side, but really, the soup is the main event. Oh, and if you want a real treat, try making a quick no-knead bread too (here’s my go-to recipe for when I’m feeling ambitious). For wine, I’d say a cheap Italian red, but that’s another digression.

Pro Tips (Learned the Messy Way)

Resist the urge to rush the veggie sauté step. I tried once (because I was running late for work); my carrots were basically rocks.
If you use whole wheat pasta, keep an eye on it—it turns mushy about twice as fast as regular. Don’t ask me how I know.
And really, go big on the garlic. It’s not called a cold-fighting soup for nothing.

Real Questions I’ve Gotten (And My Sometimes Honest Answers!)

Can I use garlic powder instead of fresh?
Sure, in a pinch, but it just isn’t the same. If you do, maybe use a little less and taste as you go. (But try this how to chop garlic thing if the fresh stuff scares you!)
Can I leave out the onion?
Yup! The flavor changes a little, but I’ve done it when my pantry looked like Old Mother Hubbard’s.
Why does my soup get so thick in the fridge?
That’s just the pasta soaking up the broth for fun. Add more liquid when you reheat—don’t sweat it.
Any shortcut gadgets I should know about?
Well, if you have a food processor, it makes mincing a mountain of veggies so much faster. Or just get a helper (my niece loves to stir—and make a total mess).
Is this good for freezing?
Yes—but as I said, the pasta gets a little squishy. I’d probably (maybe, possibly) cook the pasta separate if you’re freezing, and mix it in after thawing. That said, sometimes I just freeze the whole thing and deal with it. #RealLife

If you need more inspiration, the Cookie and Kate soup recipe collection is full of ideas—just don’t forget this one when sniffle season hits!

Garlic & Herb Italian Soup – The Ultimate Cold-Fighting Recipe