Sardinian Herb Soup

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Preparation Time 15

Course: Soup

Cuisine: Italian, Sardinian

Ingredients Equipment Method Notes

Ingredients

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 Adds a heartier element to the soup.
Salt and freshly ground black pepper to taste.
freshly ground black pepper to taste.

Optional garnishes

drizzle of olive oil
grated Pecorino Sardo cheese
squeeze of fresh lemon juice

Equipment

Large pot or Dutch oven

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

Notes

Storing: Refrigerate for up to 3-4 days. Freezing: Can be frozen for up to 2-3 months. Reheating: Gently reheat on the stovetop or in the microwave.