Traditional Italian Potato & Onion Soup

A thick, savory soup from the southwest Calabria region of Italy, Licurida soup is a combination of potatoes and red onion simmered in broth. This traditional Italian potato and onion soup is easy to make and filling! 

Servings 4
Author Emily Weeks, RDN, LD


  • 2 Tbsp olive oil
  • 2 red onions, sliced thin
  • 4 yukon gold potatoes, diced
  • 32 oz vegetable broth
  • 1 tsp salt (to taste)
  • 4 slices crusty bread
  • 4 thick slices provolone cheese
  • chopped Italian parsley for garnish
  • red pepper flakes for garnish


  1. Heat a large pot over medium heat. Add the olive oil and onion. Saute for 4-5 minutes, until the onion begin to soften. 

  2. Add the potatoes, vegetable broth and salt. Bring to a boil, then reduce to a simmer and cook for 30-40 minutes, until the potatoes are fork tender and falling apart. 

  3. Use a potato masher or a whisk to break apart the potatoes into very small pieces. Taste and adjust salt if necessary. 

  4. Preheat your oven to broil. Add the cheese slices to the bread and broil for 2-3 minutes, until the cheese begins to melt. 

  5. Top each bowl of soup with a piece of cheese bread, parsley and red pepper flakes.