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Chestnut Soup Italian Recipe | Cozy Autumn Soup

Traditional Italian Chestnut Soup (Zuppa di Castagne)

A warm, rustic Italian chestnut soup made with roasted chestnuts, earthy mushrooms, and a classic soffritto base. This creamy, comforting soup brings the flavors of Tuscany and Umbria to your kitchen with simple, heartfelt ingredients.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main or Starter, Soup
Cuisine: Traditional Italian (Tuscan & Umbrian)
Calories: 310
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh chestnuts or 1 lb vacuum-packed cooked chestnuts
  • 1 lb porcini mushrooms or mixed mushrooms + a handful of dried porcini
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 2 –3 garlic cloves minced
  • 4 tbsp extra virgin olive oil
  • 4 –5 cups chicken or vegetable broth
  • Salt and black pepper to taste
Optional Add-Ons
  • 2 –3 oz pancetta for smoky flavor
  • Fresh rosemary or sage
  • 1 –2 tbsp tomato purée
  • Pinch of chili flakes
  • Crème fraîche or chives for garnish

Method
 

Prepare the Chestnuts (if using fresh):
  1. Score an “X” on each chestnut. Boil for about 30 minutes until the shells open. Peel while warm and set aside.
Start the Soffritto:
  1. Heat olive oil in a large pot. Add onion, carrot, and celery. Cook on medium heat until soft and fragrant.
Add Pancetta (optional):
  1. If using pancetta, add it now and cook until lightly crisp.
Cook the Mushrooms:
  1. Add mushrooms to the pot. Sauté until they release moisture and turn golden. Add garlic and cook for 1–2 minutes.
Build the Soup Base:
  1. Add peeled chestnuts to the pot. Pour in the broth. Add herbs, tomato purée, or chili flakes if using.
Simmer:
  1. Bring to a gentle simmer. Cook for 20–25 minutes until chestnuts are fully soft and flavors blend.
Blend the Soup:
  1. Turn off heat. Let cool slightly. Blend with an immersion blender until creamy (or transfer to a blender in batches).
Adjust and Serve:
  1. Season with salt and pepper. Reheat gently if needed. Serve warm with a drizzle of olive oil, herbs, or a spoon of crème fraîche.

Notes

  • Pre-cooked chestnuts save a lot of time without losing flavor.
  • Porcini mushrooms make a big difference in taste. Even a small handful of dried porcini boosts flavor.
  • The soup tastes even better the next day as the flavors deepen.
  • Serve warm—not boiling hot—to appreciate the earthy, nutty notes.