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Updated: Jun 14, 2020

Deliciously warm and filling.

This is the day we learn how to make Ribollita - <reboiled> soup in Italian - because we all know how much better a soup can taste when you reheat it, once all the wonderful flavors have mixed together into a palate pleaser.

Before coming up with the weekly menu I already knew I wanted to make lasagna this week, so I made a commitment to it and decided to build up from there. I looked up traditional Italian recipes that were not chicken based (since my lasagna already had chicken) and stumbled upon this magnificent soup recipe from NY Times Cooking. I looked over the ingredients, read the reviews, read the suggestions, visited other adjacent links and adapted the recipe accordingly. This is how this yumminess was born.

I've never had Ribolitta before, however I adored the final result. If I had to describe it I'd say it's a mix of freshness, country style cooking and heartiness that makes you want to have seconds. You must absolutely try this recipe and you will certainly be charmed.

This recipe is part of the 2020 - Week 20 menu of Italian dishes. Look under Menus for the other 3 recipes or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.

Download the standardized recipe here:

Download PDF • 479KB


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