There’s something deeply comforting about a steaming bowl of soup on a cold winter day. In my Italian kitchen here in Amsterdam, winter soup-making has become more than just cooking—it’s a ritual that connects me to both my Italian roots and the beautiful Dutch seasons that surround me.
My nonna used to say that a good soup tells the story of its maker—what they value, what they have, and how they transform simple ingredients into something nourishing and soul-warming. Now, living in the Netherlands, I’ve discovered that Dutch winter vegetables are the perfect canvas for Italian soup traditions.
Today, I want to share not just recipes, but the philosophy behind my winter soups. You’ll find an entire category dedicated to soups on my blog, but here I’m sharing the secrets to building your own creations and embracing the art of seasonal soup-making.
Winter Soups from My Kitchen
Jerusalem Artichoke Soup – These knobby tubers (topinambur in Italian) transform into pure velvet when blended. Despite their name, they’re actually sunflower roots! Their earthy, slightly nutty flavor pairs beautifully with rosemary and a drizzle of good olive oil. [Recipe]
Pumpkin Soup – Dutch pumpkins meet Italian warmth. My secret? A small piece of fresh ginger that adds subtle warmth without overpowering the natural sweetness. Simple, comforting, perfect. [Recipe]
Tuscan Farinata – Not the chickpea cake, but the hearty polenta and cavolo nero soup that’s sustained Italian families for generations. This is cucina povera at its finest—humble ingredients, extraordinary flavor. [Recipe]
Winter Minestrone – I make this at least once a week during these months, and no two batches are ever the same. The secret? A Parmigiano Reggiano rind simmered in the pot—an explosion of umami flavor that transforms everything. It’s the ultimate “use what you have” soup, and it embodies the Italian principle of non sprecare (don’t waste).
Want to Build Your Own? Follow These Easy Steps
Once you understand the basic structure, you can create endless variations using whatever the season offers. Here’s my formula:
1. Choose Your Base (The Foundation) Start with aromatics—onions, garlic, celery, carrots (the classic Italian soffritto). Cook slowly in good olive oil until soft and sweet.
2. Add a Starchy Element (The Body) Potatoes, polenta, rice, small pasta, or beans. This gives your soup substance and makes it satisfying.
3. Layer in Seasonal Vegetables (The Character) Root vegetables, winter greens, squash, brassicas. Choose 2-4 vegetables for complexity without chaos.
4. Add Protein (The Sustenance) Beans (cannellini, borlotti, chickpeas), lentils, or leftover cooked chicken. Make your soup a complete meal.
5. Include Your Secret Ingredient (The Magic)
- Parmigiano Reggiano rind (savory depth)
- Fresh ginger (warmth and zing)
- Miso paste (umami bomb)
- Splash of white wine (Italian classic)
- Fresh herbs at the end
- Squeeze of lemon (brightens everything)
6. Finish with Love (The Italian Touch) Best quality extra virgin olive oil drizzled on top, freshly grated Parmigiano, fresh herbs, and crusty bread on the side.
The Nutritional Power of Winter Soups
Winter soups are nutritional powerhouses that support your health during the coldest months:
- Immune Support: Vitamins A, C, and zinc from winter vegetables strengthen immunity
- Gut Health: Fiber and prebiotics (especially from Jerusalem artichokes) feed beneficial gut bacteria
- Hydration: Keeps you hydrated while warming you from the inside
- Anti-Inflammatory: Antioxidants help combat winter ailments
- Sustained Energy: Complex carbs, protein, and fiber provide steady energy
- Mood Boosting: The ritual and nutrients help combat seasonal blues
Final Thoughts: Soup as Storytelling
Every time I make soup, I’m telling a story—about where I come from, where I live now, what the season offers, and what my body needs. It’s a conversation between Italian traditions and Dutch seasons, between my nonna’s wisdom and my own creative experiments.
Don’t just follow recipes blindly—understand the principles, trust your instincts, and let the season guide you. Visit your local market, see what looks beautiful, and build your soup around those ingredients.
That’s the true Italian way: rispettare gli ingredienti—respect the ingredients, and they’ll reward you with flavor, nourishment, and comfort.
You’ll find my complete soup collection in the [soup category on my blog →here], each recipe telling its own story about ingredients, seasons, and traditions.
Stay warm, stay nourished, and buon appetito! 🍲
