Italian Four-Cheese Vegetable Soup with Crispy Prosciutto (Edit recipe)

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This comforting Italian-inspired soup begins with prosciutto crisped in Arglios Early Harvest Olive Oil directly in the soup pot, creating a rich, savory base. Onion, carrot, and zucchini are sautéed in the flavorful oil, then simmered in bone broth and finished with a creamy blend of fontina, asiago, provolone, and parmesan. Unflavored collagen is stirred in for an added protein boost without altering taste or texture. The soup is served chunky — not puréed — and topped with the reserved crispy prosciutto for contrast and depth of flavor. A cozy, nourishing soup that’s perfect for using up leftover Italian cheeses and pairs beautifully with sourdough croutons or a drizzle of olive oil.

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PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

14

Serves: 8

Ingredients

1 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
1 Onion, medium, diced
2 Carrots, medium, diced
1 Zucchini, medium, diced
2 cloves Garlic, minced
4 cups Chicken Bone Broth
1 tsp Italian Seasoning - Balanced Bites
0.5 tsp Black Peppercorn - Texas Salt Co.
1 Unflavored Collagen Peptides Powder - Further Food, scoop
0.75 cup Fontina Cheese, shredded
0.33 cup Provolone Cheese, shredded
0.33 cup Asiago Cheese, shredded
0.25 cup Parmesan Cheese, shredded
1 cup Heavy Whipping Cream, start with 1/2 cup and add up to 1 cup

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large soup pot, heat the olive oil over medium heat. Add prosciutto and cook until crispy, about 3–5 minutes, stirring occasionally. Using a slotted spoon, remove the prosciutto and set aside on a paper towel. Leave the rendered fat and oil in the pot — this is your flavor base.
Add the zucchini, onion and carrots directly to the same pot. Cook 6–8 minutes until softened and lightly golden. Stir in garlic and cook 1 minute until fragrant.
Whisk in the collagen so it dissolves.
Pour in the bone broth. Add Italian seasoning, and black pepper. Bring to a gentle simmer and cook 10–12 minutes, until vegetables are tender but still hold their shape.
Lower heat to very low (important step). Add cheeses one handful at a time, stirring constantly until fully melted before adding more. Do not allow the soup to boil once the cheese is added. Stir in heavy cream.
Adjust seasoning with additional salt and pepper if needed. Thin with more broth or enrich with more cream to your liking.
Serve: ladle into bowls and top with crispy prosciutto.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	298
Fat:	23 g
Carbohydrates:	0 g
Protein:	17 g
Cholesterol:	80 g
Sodium:	567 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.