Ribollita is an Italian soup made with broken spaghetti, turkey bacon, spinach, and a Parmesan chicken broth. A delicious, hearty soup!
This soup recipe comes from Everyday Pasta by Giada De Laurentiis. The picture in the book looked great, and we love soup, but as I was making it I really didn’t think I’d like it. It looked like there was way too much spinach and I didn’t see how the flavors were going to blend together.
As it turns out, I LOVED this soup!!! I really should have trusted in Giada because I have loved every one of her recipes that I’ve made. I used turkey bacon instead of pancetta and omitted the cannellini beans. Since I left out the beans, I added a bit more broken spaghetti to bulk it up. I really can’t tell you how great this soup is. I will definitely be making it again!!!
Gluten Free Broken Spaghetti Soup
Use gluten free spaghetti in place of traditional spaghetti for an entirely gluten free soup.
Looking for More Soup Recipes?
Check out some of my favorite soup recipes:
Simplified Chicken Tortilla Soup
Wisconsin Beer Cheese Soup
Leek and Potato Soup
Roasted Tomato Soup – Panera Copycat
Black Bean Soup
Panera Copycat Chicken Sonoma Stew
Homemade Turkey Soup
Butternut Squash and Apple Soup
Chicken Sausage Florentine Soup
Chilli Coconut Chicken Soup
Creamy Tomato Basil and Italian Turkey Sausage Soup
Chicken, Leek and Tomato Soup
- 1/4 cup extra virgin olive oil
- 1 onion (chopped)
- 1 carrot (peeled and chopped)
- 4 ounces pancetta or turkey bacon (chopped)
- 2 garlic cloves (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 14.5 ounces canned petite cut diced tomatoes (with juice )
- 10 ounces frozen spinach (thawed and squeezed dry)
- 2 teaspoons herbes de Provence
- 6 cups low sodium chicken broth
- 1 bay leaf
- 3- inch piece of Parmesan rind
- 1 1/2 cups spaghetti broken into 1-inch pieces
- grated Parmesan (for serving)
- Heat the oil in a large, heavy pot over medium-heat. Add the onion, carrot, pancetta or turkey bacon, garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta/bacon is crisp or cooked through, stirring occasionally, about 7 minutes.
- Add the tomato paste and stir until dissolved. Add the tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all of the brown bits.
- Add the spinach, herbes de Provence, broth, bay leaf, and the Parmesan rind. Bring the soup to a boil, then add the spaghetti, reduce the heat, and simmer for 10 minutes, or until the pasta is al dente.
- Discard the Parmesan rind and bay leaf, and ladle the soup into bowls. Sprinkle with Parmesan cheese and serve.