Pasquale Vari’s Rapini and Spinach Soup


Pasquale Vari’s Rapini and Spinach Soup

In the mood for a hearty soup chock full of vitamins to stay warm this fall? Our Italian cuisine professor Pasquale Vari has shared his recipe for homemade rapini and spinach soup.

Pasquale’s Rapini and Spinach Soup

12 servings


  • 250 g chopped onions
  • 90 mL (1/3 cup) olive oil
  • 1.5 L water
  • 1 package rapini
  • 300 g potatoes, peeled and chopped
  • 1 package spinach
  • 250 g Parmigiano-Reggiano cheese, very finely grated
  • 15 mL minced chives



  • Wash the rapini and remove the stems
  • Sauté onion in olive oil for 10 minutes over very low heat
  • Add the potatoes and water
  • Cover and simmer for 25 minutes over medium heat
  • Remove the cover, add the rapini, and cook for 10 minutes
  • Add the spinach and cook for another 3 minutes
  • Purée with either an immersion blender or a regular blender
  • Season and set aside

Parmigiano tuiles

  • Preheat oven to 150°C (300°F)
  • Line a cookie sheet with baking paper
  • Sprinkle a thin layer of grated Parmigiano inside a 10-cm round cookie-cutter
  • Bake for 10 minutes
  • Remove from oven and let cool

Plating and garnish

  • Add a portion of soup to a bowl
  • Lay a cheese tuile on top of the soup
  • Garnish with some minced chives and some grated Parmigiano Reggiano cheese

Buon appetito!

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