The Ruffoni secret recipe for... any kind of soup!

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After all the festive food and drinks – and with chilly temperatures outside – come January we only want a warming bowl of soup. But even if they are healthy and nourishing, soups suffer from an undeserved bad reputation – more often than not accused of being boring and unexciting. Nothing could be further from the truth, and we are ready to debunk this myth with the Ruffoni secret recipe… for any kind of soup!

Ruffoni vegetable soupTexture is important: add some crunchiness to your soup with pancetta or croutons!


1. SET THE SCENE

Pick a Stockpot if you are cooking for a crowd, or a Soup pot if you are planning a small family dinner.

2. CREATE A BASE
Chop white, yellow or red onions, shallots or leeks, add a carrot and some celery if you have them around and sweat gently until soft: you just made soffritto (mirepoix), the base of many Italian recipes.
PS: a bit of chopped pancetta is also a welcome addition!

3. PLAY WITH HERBS AND AROMATICS
Lightly toast garlic, ginger, chili and spices to release their aromatics – or choose some fennel seeds, cumin and smoked paprika for a richer flavor. Looking for a more Italian nuance? Use hardy herbs like bay leaves and rosemary – or try a tomato purée or a chopped anchovy to add umami and depth to your soup-in-the-making.
Ruffoni red cabbage soupIn the mood for some food magic? Discover our Rainbow red-cabbage soup!

4. CALL THE MAIN CHARACTER ON STAGE
Choose just one vegetable or mix up whatever you have in the fridge: even slightly mushy vegetables can make for delicious soups!
Add your vegetable(s) of choice – peeled and chopped – to the mix, brown lightly and…

5. ADD LIQUID
Cover your vegetable(s) with water, or choose a chicken or meat stock to add more proteins and body. If you want a more delicate flavor you can use a vegetable stock, or go for an Asian spin using coconut milk. Simmer until tender (usually 20-45 minutes) and blend.

6. HAVE FUN!
Season, taste, adjust… Now it’s time to get creative!
A swirl of pesto elevates a minestrone and a spoonful of cream rounds out a green, vibrant pea soup. A squeeze of lemon balances a spicy butternut squash soup, whilst toasted bread cubes, nuts and seeds offer crunch and contrast. In search of a fresh touch? Basil, parsley, cilantro and chives make any soup more lively, fresh and aromatic.

IT’S SHOWTIME – IN STYLE
Move your Stockpot from the kitchen to the table to keep the soup warm until serving, and let us help you elevate any simple supper to a special occasion.
Ruffoni carrot soupAdd an Indian twist to your carrot soup with Tadka, an oil infused with spices and aromatics poured onto a finished dish to add an unexpected layer of flavor. Learn more.

Meet the author

Famiglia Ruffoni

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we collect simple, delicious recipes of the Italian heritage, as they have been handed down through generations of Ruffoni, along with more recent additions by our youngest family members.

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we collect simple, delicious recipes of the Italian heritage, as they have been handed down through generations of Ruffoni, along with more recent additions by our youngest family members.

Shop this story