Tuscan Onion Soup (Carabaccia)

This hearty soup is a true Italian 🇮🇹 comfort food, rich with onions and herbs. It is a cousin to French Onion Soup.

Serves 6


  • Olive oil
  • 2 cups diced pancetta
  • 2 cups chopped celery ribs
  • 1 cup chopped carrots
  • 1 teaspoon of red pepper flakes
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh thyme
  • 1 cup white wine
  • 6 large red onions, peeled and sliced into 1/4 inch pieces
  • 2 quarts of chicken stock
  • 1 cup ruby red port
  • 2 cups frozen peas
  • 5 oz baby spinach leaves, sautéed in olive oil and a teaspoon of minced garlic
  • 1 1/2 cup freshly grated Parmigiano-Reggiano Cheese and extra for serving
  • Kosher salt and freshly ground peppercorns

Time to Cook

  • Saute the pancetta over a medium-high burner for 5 minutes then add the celery, carrots, red pepper flakes, rosemary and thyme for another 5 minutes
  • Add wine and cook until nearly evaperated
  • Add the onions, stir with a wooden spoon and cook on medium heat, covered, for 45 minutes. Stir every 15 minutes
  • Pour in the chicken stock, bring to a boil, simmer for 30 minutes
  • Add the port, peas and spinach and cook for another 5 minutes
  • Top the soup with a generous amount of Parmigiano-Reggiano cheese, salt and pepper and a drizzle of olive oil
  • Serve with Parmigiano-Reggiano cheese for the table to shareimg_1325

3 comments on “Tuscan Onion Soup (Carabaccia)

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