Name: Ultimate Cozy Italian Fish and Pasta Soup Recipe
Prep time: PT-491715H5M30S
Cook time: PT-491715H5M30S
Total time: PT-491715H5M30S
Cuisine: Italian
Ingredients: 1 lb firm white fish (such as cod, halibut, or sea bass), cut into chunks; 2 tbsp olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 carrot, diced; 1 celery stalk, diced; 1 (14 oz) can diced tomatoes; 4 cups fish stock or vegetable broth; ½ cup small pasta (like ditalini or orzo); 1 tsp dried oregano; ½ tsp chili flakes (optional); Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Lemon wedges, for serving

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Table of Contents

What Is Italian Fish and Pasta Soup?

Italian fish and pasta soup is a rustic, flavor-packed dish that sits between a traditional zuppa di pesce and a cozy seafood pasta. Think:

A tomato and stock-based broth
Pieces of firm white fish (and optionally shellfish)
Short pasta shapes that sip up all that flavor
Layers of garlic, olive oil, herbs, and a clean hint of white wine

Why You’ll Love This Italian Fish and Pasta Soup Recipe

This Italian fish and pasta soup will quickly become a regular because:

One pot, big flavor: Build layers in a single, heavy-bottomed pot.
Flexible: Use a mix of fish and seafood based on availability.
Deeply aromatic: Garlic, herbs, white wine, and tomato cook down into a rich, comforting broth.
Gorgeous presentation: Fish, pasta, and herbs in a vibrant red-orange broth look stunning in photos and on the table.

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Ingredients for Italian Fish and Pasta Soup Recipe

You don’t need anything complicated. The magic is in how you combine these:

Olive oil – the base of flavor
Onion & garlic – classic Italian aromatics
Chili flakes – optional, for a gentle kick
Crushed tomatoes or passata – for a rich, velvety broth
Fish or vegetable stock – to deepen the flavor
Dry white wine – brightness and complexity
Firm white fish – such as cod, haddock, halibut, monkfish, or snapper
Optional shellfish – shrimp, mussels, or clams for extra luxury
Short pasta – ditalini, small shells, tubetti, or broken spaghetti
Fresh parsley & basil – freshness and color
Bay leaf, thyme, or oregano – subtle herbal depth
Lemon zest & juice – to finish with a clean, lively note
Sea salt & black pepper – to bring everything together

Building a Deep, Flavorful Broth

The broth is the heart of this Italian Fish and Pasta Soup Recipe.

Start with a soffritto
- Gently cook finely chopped onion in olive oil until soft.
- Add garlic and a pinch of chili flakes.
Deglaze with white wine
- Pour in a splash of dry white wine.
- Let it reduce to leave behind pure flavor.
Add tomatoes & stock
- Stir in crushed tomatoes or passata.
- Add fish or vegetable stock.
- Drop in bay leaf, thyme, or oregano.
- Simmer to meld into a balanced, aromatic base.
Season thoughtfully
- Add sea salt and black pepper gradually.
- Adjust after adding fish (which can bring its own salinity).

A slow, gentle simmer (not a harsh boil) gives you a broth that tastes like it has been cared for.

Essential Equipment

You only need a few basics:

Heavy-bottomed pot or Dutch oven
Medium pot (if cooking pasta separately)
Sharp knife and cutting board
Ladle for serving
Tongs or a slotted spoon for handling fish and shellfish

Bowl of Italian Fish and Pasta Soup Recipe in tomato broth with herbs

Step-by-Step: How to Make Italian Fish and Pasta Soup Recipe

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1. Prepare the Seafood

Pat the fish fillets dry.
Remove any remaining bones.
Cut into generous chunks (about 3–4 cm).
If using shrimp, peel and devein.
Rinse and scrub mussels or clams; discard any broken shells.

2. Build the Aromatic Base

Warm olive oil in your pot over medium heat.
Add finely chopped onion; cook until translucent.
Stir in minced garlic and a pinch of chili flakes.
Optional: add a bit of anchovy paste and let it dissolve.

3. Deglaze & Create the Broth

Pour in white wine.
Let it bubble for a minute or two to reduce.
Stir in crushed tomatoes or passata.
Add stock, bay leaf, and herbs.
Simmer gently for 10–15 minutes to develop flavor.

4. Cook the Pasta

Two approaches, both valid:

In the soup:
Add short pasta directly to the simmering broth.
- Pros: More starchy, slightly thicker, very cozy.
- Cons: Pasta can soften if left too long.
Separately:
Cook pasta in salted water until just shy of al dente.
- Rinse very briefly or toss with a bit of olive oil.
- Add to bowls, then ladle soup over.
- Pros: Perfect texture control, great for leftovers.

5. Add the Fish & Seafood

Once the broth tastes rich and balanced, reduce heat to a gentle simmer.
Add firm white fish chunks in a single layer.
If using shellfish:
- Add mussels/clams first so they have time to open.
- Add shrimp or squid last (they cook quickly).
Cook just until:
- Fish is opaque and flakes easily.
- Shellfish have opened (discard any that stay closed).

Avoid stirring aggressively; use a gentle scoop to preserve the beautiful pieces.

6. Finish & Serve

Right before serving:

Remove bay leaf.
Taste and adjust salt and pepper.
Add lemon juice and lemon zest to brighten.
Stir in chopped fresh parsley.
Drizzle with extra virgin olive oil.

Serve hot:

Over or with short pasta
With crusty bread for dipping
In wide bowls, so every element is visible

Serving & Pairing Ideas

To present your Italian fish and pasta soup like a pro:

Serve in warm, wide bowls so fish and pasta are visible.
Add:
- A sprinkle of fresh parsley
- A twist of lemon on the side
- A final thread of olive oil
Pair with:
- Crusty bread, garlic crostini, or focaccia
- A simple salad with lemon and olive oil
- A glass of dry white wine like Vermentino or Pinot Grigio

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Make-Ahead, Storage & Reheating

For best texture:

Make ahead:
- Prepare the broth base fully (tomatoes, stock, wine, herbs).
- Add seafood and pasta fresh right before serving.
Storing leftovers:
- Store soup in an airtight container in the fridge.
- If possible, store extra pasta separately so it doesn’t soak up all the liquid.
Reheating:
- Warm gently on the stove over low-medium heat.
- Avoid boiling vigorously once fish is in the pot.
- Add a splash of stock or water if it has thickened too much.

Troubleshooting Guide

If something feels off, use this quick-fix list.

Fish breaking apart
- Cut into bigger chunks.
- Add later.
- Stir less; use a ladle to scoop from the bottom.
Bland flavor
- Reduce the broth slightly to concentrate.
- Add a touch more salt (gradually).
- Brighten with extra lemon and fresh herbs.
- Finish with good olive oil.
Pasta too soft
- Next time, cook it separately.
- For now, add a little fresh cooked pasta to refresh texture if needed.
Too thick
- Add hot stock or water to loosen.
Too thin
- Simmer uncovered for a few minutes.
- Or add a small handful of pasta and cook through to thicken.

FAQ: Italian Fish and Pasta Soup Recipe

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1. What is the best fish for Italian fish and pasta soup?
Firm, mild white fish like cod, haddock, halibut, monkfish, or snapper work best because they hold their shape and absorb flavor beautifully.

2. Can I use frozen fish?
Yes. Thaw completely, pat dry, and ensure it smells clean and fresh before using.

3. Should I cook the pasta in the soup or separately?
Both methods work. Cook it in the soup for a thicker, cozier broth, or separately if you want perfect texture and better leftovers.

4. How do I stop the fish from overcooking?
Add it near the end of cooking, keep the broth at a gentle simmer, and remove from heat as soon as it turns opaque and flakes easily.

5. Can I make this recipe without wine?
Yes. Substitute with a splash of stock plus a little lemon juice for brightness.