Fennel seed-infused meatballs, baby spinach, and broken lasagna noodles come together in a creamy and cozy soup.

Celebrate spring with asparagus, sweet peas, sugar snaps, leafy spinach, and fresh dill — all joined by handmade pasta in a satisfyingly savory broth.

"In our house, stracciatella was a catch-all," Tom Valenti says about this simple, rustic soup. "We started with good homemade stock and added whatever was around: beans, leftover sausage, shredded chicken." With a few truffle shavings, this soup can be dressed up for a holiday dinner party.

Chef Mike Lata’s spring version of pasta e fagioli, the Italian soup, uses fresh fava beans in place of borlotti or cannellini beans, along with meaty bits of bacon and a sprinkling of grated Parmigiano-Reggiano.

Canned tomatoes—not the seasonally sensitive fresh ones—provide the flavor here, so you can whip up this heartwarming soup any time of year. If you'd like to use an herb other than sage, either rosemary or marjoram would be a good choice.

Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into a tempting meal. If the soup waits, the pasta may absorb much of the liquid; just add water or more stock.

This minestrone is exceptional because it’s packed with so many great vegetables and delicious toasted angel hair pasta.

Clam juice and scallion-garlic oil are the secret flavor boosters for making delicious homemade ramen bowls in less than 30 minutes.

“I am forever championing root vegetables,” says chef Alex Guarnaschelli of Butter in New York City. “My father made so many wonderful salads from celery root and other underloved vegetables when I was growing up.” Here, she simmers celery root and rutabaga in a spicy, basil-scented broth for a winter version of the Italian classic.