Recipes › Soup › Zuppa di Castagne e Funghi Recipe

Zuppa di Castagne e Funghi Recipe

Recipe by Pedro M. A. Neves

This Tuscan autumn soup brings together roasted chestnuts and mixed mushrooms in a silky, earthy broth, creating a deeply satisfying dish that captures the essence of Italian woodland foraging. Zuppa di castagne e funghi is traditionally served as a first course during fall and winter, when both ingredients are at their peak. Simple, rustic, and elegant, this soup requires minimal intervention but delivers complex flavors.

Ingredients

• 400 g fresh roasted chestnuts (about 14 oz), halved
• 500 g mixed mushrooms—cremini, porcini, and oyster (about 1 lb 2 oz), cleaned and sliced
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, cut into small dice
• 2 stalks celery, cut into small dice
• 1 L vegetable or light chicken broth (about 4 cups)
• 60 ml extra-virgin olive oil (¼ cup)
• 100 ml dry white wine (⅜ cup)
• 2 bay leaves
• 1 sprig fresh thyme
• Salt and black pepper to taste
• 60 g Parmesan cheese, grated (about ½ cup)
• Fresh parsley, chopped, for garnish

Instructions

1. Heat 45 ml (3 tablespoons) of olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery (soffritto). Sauté for 6–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.

2. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

3. Increase heat to medium-high. Add the sliced mushrooms and remaining 15 ml (1 tablespoon) of olive oil. Cook for 8–10 minutes, stirring frequently, until the mushrooms release their liquid and begin to brown.

4. Deglaze the pot with the white wine, scraping the bottom with a wooden spoon to lift any browned bits. Allow the wine to reduce by half, approximately 2–3 minutes.

5. Add the roasted chestnuts, vegetable broth, bay leaves, and thyme sprig. Bring to a simmer, then reduce heat to medium-low. Simmer gently for 20 minutes, allowing the flavors to meld.

6. Remove the bay leaves and thyme sprig. Season with salt and black pepper to taste. Stir well.

7. Ladle the soup into warm bowls. Drizzle each serving with a small amount of extra-virgin olive oil, garnish with freshly grated Parmesan and chopped parsley.

Substitutions

• For a vegetarian version, replace chicken broth with vegetable broth (already specified as an option).
• Substitute roasted chestnuts with roasted and peeled hazelnuts for a different nutty profile.
• Use only cremini or portobello mushrooms if mixed mushrooms are unavailable; porcini powder (1 teaspoon) can add depth.
• Replace Parmesan with grated aged Pecorino Romano for a sharper, more traditional Tuscan finish.

Tips

• Roast fresh chestnuts yourself by scoring and baking at 200°C (400°F) for 20 minutes if store-bought roasted ones are unavailable.
• Do not overcook the mushrooms in step three; they should retain some texture rather than become mushy.
• For a richer soup, reserve a few mushroom slices and chestnuts to add at the end as garnish for visual appeal and textural contrast.
• Make this soup up to two days ahead and refrigerate; reheat gently over medium-low heat, adding a splash of broth if needed.

Zuppa di castagne e funghi originates in Tuscany and other northern Italian regions where forests provide abundant wild mushrooms and chestnuts in autumn. This dish reflects the cucina povera tradition—peasant cooking that transforms foraged ingredients into nourishing, flavorful meals using simple technique and patience.

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