A simple and comforting Italian Rice Soup (Minestra di Riso) made with sautéed vegetables, arborio rice, fresh parsley and plenty of Parmigiano Reggiano. This soothing soup is perfect for chilly days and can be easily adapted to suit what you have on hand.
Minestra di riso literally means “rice soup” in Italian and there are many regional variations. This is a straightforward base version that focuses on clean, familiar flavours. It’s easy to customize—add shredded chicken, extra vegetables, or substitute pasta for rice if you prefer.
Because the ingredients are basic pantry staples, you can usually make this without a trip to the shops. It’s warming, light, and satisfying—ideal for a weeknight dinner or a simple lunch.
Top tip – chop double the vegetables and freeze half so the soup is ready any time.
Ingredients
Ingredient notes and substitutions
- Soffritto (carrot, celery and onion) – use roughly equal amounts of each and chop to a similar size so they cook evenly.
- Garlic –keep the clove whole and peeled to gently infuse the broth, then remove before serving if you prefer.
- Stock –chicken stock gives a richer flavour, but vegetable stock works well for a vegetarian version. Use low-sodium stock when possible and season to taste.
- Arborio rice – any risotto rice is suitable, such as Arborio, Carnaroli or Vialone Nano.
Step by step photos and instructions
- Prep and sauté vegetables – finely chop the soffritto (carrot, celery and onion). Peel one clove of garlic but leave it whole. Warm 1–2 tablespoons of olive oil in a large pot over medium heat. Add the vegetables and the garlic and sauté gently for about 10–15 minutes until soft but not browned.
- Add stock – when the vegetables are softened, pour in the stock and bring to a simmer.
- Add rice –once the stock is simmering, add the rice and cook uncovered until tender but still slightly firm to the bite, about 20 minutes.
- Finish and serve –when the rice is cooked, taste and adjust seasoning with salt and pepper. Stir in finely chopped fresh parsley and serve in bowls with a generous grating of Parmigiano Reggiano.
What to do with leftovers
Rice and pasta absorb liquid over time, so leftovers can become soft. If you plan to keep some soup for later, cook the rice separately and add it to individual bowls when serving. This prevents the rice from becoming mushy and also allows safer reheating—reheat only once and ensure it’s piping hot.
If rice is already in the soup, reheat gently and be aware that the texture will be softer.
Recipe Tips
- Use good quality stock –the stock is the backbone of this soup. Low-sodium store-bought stock lets you control the final seasoning.
- Cook the soffritto slowly –sauté the carrot, celery and onion over medium-low heat until very soft but not browned. This releases more flavour—about 10 minutes is ideal.
- Alternative herbs –if you don’t have parsley, add a sprig of rosemary or thyme with the vegetables and remove it before serving. Fresh basil also works well.
- Add chicken –shredded roast chicken can be stirred in a few minutes before serving to warm through.
- Leftovers –see the note above: cook rice separately if you want to store the soup for later.
More delicious soup recipes to try
Soups
Ribollita – Tuscan Vegetable Soup
Soups
Pastina Soup (Italian Chicken Noodle Soup)
Soups
Tuscan Farro Soup with Beans
Soups
Lemon Chicken Orzo Soup
If you try this Italian Rice Soup, please rate the recipe and share how it turned out in the comments—I love hearing from readers!
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to make them successfully every time.
Minestra di Riso
By Emily
Ingredients
- 1 large carrot, or 2 small, finely chopped
- 1 stick celery, finely chopped
- 1 brown onion, finely chopped
- 1 whole clove garlic, peeled
- 1 cup (200g) arborio rice
- 8.5 cups (2 litres) low-sodium chicken stock or vegetable stock
- 1 small handful fresh parsley, finely chopped
- Parmigiano Reggiano, for serving
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Add 1 tablespoon of olive oil to a large pot and warm over medium heat. Add the chopped vegetables and one whole peeled clove of garlic. Sauté for 10–15 minutes until the vegetables are soft but not browned.
- Tip: if using low-sodium stock, you can lightly season the vegetables with salt while sautéing.
- When the vegetables have softened, add the stock and bring to a boil. Once boiling, add the rice and cook uncovered until tender, about 20 minutes.
- When the rice is cooked, remove from heat and taste for seasoning; add salt and pepper as needed.
- Stir in chopped fresh parsley and serve in bowls with a generous grating of Parmigiano Reggiano.
Notes
- Chop double the veg –prep twice the amount and freeze half to save time on future meals.
- Good quality stock –use a flavourful stock and choose low-sodium versions when possible.
- Other herbs –try rosemary, thyme or basil if you don’t have parsley; remove woody sprigs before serving.
- Add chicken –stir in shredded roast chicken a few minutes before serving if desired.
- Leftovers –cook the rice separately if you plan to store leftovers to avoid a mushy texture. Reheat only once and make sure it’s piping hot.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless stated otherwise.
- All vegetables are medium unless specified.
- Recipes are developed using a fan (convection) oven where applicable.
- Nutrition information is estimated and should be used as a guide.
Nutrition
Carbohydrates: 33 g |
Protein: 9 g |
Fat: 5 g |
Sodium: 113 mg
Nutrition information is automatically calculated and should be used as an approximation.
Did you try this recipe?
Leave a comment below!