Embark on a culinary adventure with our Sardinian Herb Soup, a comforting and wholesome dish perfect for any occasion. This recipe offers a delightful taste of Sardinia, bringing its vibrant herbs and simple goodness straight to your kitchen.
Key Ingredients for Sardinian Herb Soup
- 2 tablespoons olive oil: Extra virgin olive oil is preferred for its robust flavor.
- 1 large onion, finely chopped: Yellow or sweet onions work best.
- 2 cloves garlic, minced: Fresh garlic is essential for that aromatic punch.
- 1 pound mixed fresh herbs: A traditional Sardinian blend might include parsley, mint, wild fennel (if available), thyme, rosemary, and marjoram. Feel free to adapt based on what’s fresh and available.
- 6 cups vegetable broth or chicken broth: Low-sodium broth is recommended to control saltiness.
- 1 cup cooked small pasta, such as ditalini or orzo (optional): Adds a heartier element to the soup.
- Salt and freshly ground black pepper to taste: Season generously.
- Optional garnishes: A drizzle of olive oil, grated Pecorino Sardo cheese, or a squeeze of fresh lemon juice.
How to Make Sardinian Herb Soup
This Sardinian Herb Soup is a testament to how simple, fresh ingredients can create something incredibly delicious and satisfying. Its beauty lies in its straightforward preparation, allowing the vibrant flavors of the herbs to truly shine. With a quick preparation time of just 15 minutes and a cooking time of 30 minutes, you can whip up this nourishing soup in under an hour. The resulting texture is wonderfully light yet satisfying, making it a perfect vegetarian starter or a light meal.
Step-by-Step Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. This gentle sautéing will build a subtle sweet base for the soup.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor to the soup.
- Incorporate Herbs: Add the mixed fresh herbs to the pot. If your herbs are very fresh and tender, you can roughly chop them. If some stalks are a bit tougher, consider finely chopping them. Stir the herbs with the onions and garlic for 1-2 minutes, allowing their aroma to release. This brief cooking step helps to soften the herbs and meld their flavors.
- Add Broth: Pour in the vegetable or chicken broth. Bring the mixture to a gentle simmer.
- Simmer and Infuse: Reduce the heat to low, cover the pot, and let the soup simmer for at least 15-20 minutes. This crucial step allows the herb flavors to infuse beautifully into the broth. The longer it simmers, the more intense the herbal notes will become.
- Cook Pasta (if using): If you’re adding pasta, now is the time. Bring the soup back to a simmer if needed, add the small pasta, and cook according to package directions until al dente.
- Season: Taste the soup and season generously with salt and freshly ground black pepper. Remember that herbs can absorb a lot of salt, so it’s important to adjust accordingly.
- Serve: Ladle the hot Sardinian Herb Soup into bowls. Garnish with a drizzle of good quality olive oil, a sprinkle of grated Pecorino Sardo cheese (if you have it on hand, or another hard sheep’s cheese), or a bright squeeze of fresh lemon juice to enhance the herbal notes.
Why You’ll Love This Sardinian Herb Soup
You’ll adore this Sardinian Herb Soup for its incredibly vibrant and refreshing taste, a true celebration of fresh herbs that sets it apart from more robust, creamy soups. It’s a fantastic way to use up an abundance of fresh greens, proving that healthy eating can also be deliciously budget-friendly, costing significantly less than a store-bought or restaurant equivalent. The star of the show is undoubtedly the symphony of aromatics, with optional but highly recommended additions like nutty Pecorino Sardo cheese or a zesty lemon squeezer that elevate every spoonful to pure delight.
This dish is a breath of fresh air, a lighter, more herbaceous counterpart to heartier vegetable or lentil soups, and it’s remarkably simple to prepare, making it perfect for busy weeknights or a healthy starter. Don’t just dream of the Mediterranean; bring a taste of Sardinia into your home with this delightful and easy-to-make Sardinian Herb Soup.
Storing and Reheating Tips
Storing:
- Refrigeration: Allow the Sardinian Herb Soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes beautifully. Once cooled, pour it into freezer-safe containers or freezer bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 2-3 months.
Reheating:
- Stovetop: For the best results, reheat the soup gently in a saucepan over medium-low heat. Stir frequently to ensure even heating and prevent sticking. If the soup has thickened considerably, you can add a splash of broth or water to reach your desired consistency.
- Microwave: Alternatively, reheat individual portions in a microwave-safe bowl on medium power, stirring halfway through, until heated through.
- From Frozen: Thaw the soup overnight in the refrigerator before reheating on the stovetop or in the microwave.
Final Thoughts
This Sardinian Herb Soup is a true ode to simplicity and the power of fresh ingredients. We encourage you to gather your favorite herbs and give this delightful recipe a try – your taste buds will thank you for the flavorful journey to the island of Sardinia.
Sardinian Herb Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. This gentle sautéing will build a subtle sweet base for the soup.2 tablespoons olive oil, 1 large onion
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor to the soup.2 cloves garlic
- Add the mixed fresh herbs to the pot. If your herbs are very fresh and tender, you can roughly chop them. If some stalks are a bit tougher, consider finely chopping them. Stir the herbs with the onions and garlic for 1-2 minutes, allowing their aroma to release. This brief cooking step helps to soften the herbs and meld their flavors.1 pound mixed fresh herbs, 1 large onion, 2 cloves garlic
- Pour in the vegetable or chicken broth. Bring the mixture to a gentle simmer.6 cups vegetable broth or chicken broth
- Reduce the heat to low, cover the pot, and let the soup simmer for at least 15-20 minutes. This crucial step allows the herb flavors to infuse beautifully into the broth. The longer it simmers, the more intense the herbal notes will become.
- If you’re adding pasta, now is the time. Bring the soup back to a simmer if needed, add the small pasta, and cook according to package directions until al dente.1 cup cooked small pasta, such as ditalini or orzo
- Taste the soup and season generously with salt and freshly ground black pepper. Remember that herbs can absorb a lot of salt, so it’s important to adjust accordingly.Salt, freshly ground black pepper
- Ladle the hot Sardinian Herb Soup into bowls. Garnish with a drizzle of good quality olive oil, a sprinkle of grated Pecorino Sardo cheese (if you have it on hand, or another hard sheep’s cheese), or a bright squeeze of fresh lemon juice to enhance the herbal notes.drizzle of olive oil, grated Pecorino Sardo cheese, squeeze of fresh lemon juice