Zuppa Quattro Stagioni

Four Seasons Soup

Low No 4 serves
45 minutes

40' in the pot


Four Seasons Soup


  • 400 g of Monte Castello Soup;
  • 1 carrot;
  • 1 stalk of celery;
  • 1 onion;
  • 2 potatoes;
  • Extra virgin olive oil to taste;
  • Broth to taste;
  • Grated Parmesan to taste;
  • Salt to taste;
  • Pepper as needed;
  • Marjoram to taste;
  • Thyme to taste


    Rinse the soup in water, fry in oil the finely chopped herbs in a saucepan. Peel the potatoes and cut them into cubes. Add the broth to the sauce, add the potatoes and cook for 5 minutes. When it comes to the boil again, pour the soup, season with salt, pepper, add the thyme and marjoram and cook for 40 minutes, 20 minutes if you use a pressure cooker or until desired. Serve the soup as soon as it is ready, adding a drizzle of raw oil, croutons and grated Parmesan cheese.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

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