11 Italian Comfort Foods That Deserve as Much Love as Pasta

Including braised meat dishes, deep-fried grilled cheese, and warming soups.

When you want Italian flavors—bright tomato sauce, creamy mozzarella, herbaceous basil—and simultaneously want something deeply comforting, pasta probably comes to mind. But Italian cuisine offers a wide range of comfort foods beyond pasta, and we’ve rounded up some favorites below. Think: French onion soup, upgraded with earthy cabbage and citrusy caraway seed; creamy risotto packed with umami-rich mushrooms and made in a pressure cooker; and long-braised meats like osso buco and chicken scarpariello.

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  Seupa Vapellenentse (Savoy Cabbage Soup)

  This dish from the Alpine town of Valle d’Aosta is Italy’s answer to French onion soup. Savoy cabbage is braised with lardo or pancetta, onion, and bay leaf, absorbing their saltiness and aroma while contributing its own sweetness as it melts into silky ribbons in a rich beef broth. Rye bread replaces the usual French loaf, adding complexity, especially when paired with the earthy, floral notes of caraway in the broth. The layers of cabbage and bread are soaked in broth and topped with a stretchy blanket of Fontina cheese—made from cows that graze in those very Alpine mountains—lending nutty, creamy richness to the soup.

  Seupa Vapellenentse (Savoy Cabbage Soup)

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  Malfatti (Northern Italian Spinach Dumplings)

  

  Malfatti is difficult to define as a dish, given how many variations exist. In this version, inspired by a Lombardi tradition, a combination of spinach, Parmigiano-Reggiano, breadcrumbs, and eggs forms pillowy soft dumplings. A simple brown butter and sage sauce adds rich nuttiness and wintry herbaceousness. That said, consider the recipe a starting point for variations: Use any sturdy greens you like, add ricotta as is sometimes traditional, or serve them with a tomato-based sauce.

  Malfatti (Northern Italian Spinach Dumplings)

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  Eggs in Purgatory

  This dish sits at the sweet spot between deeply comforting and pantry-friendly. Eggs are gently poached in a tomato sauce that’s spicy with red pepper flakes and brightened by a scatter of fresh basil. The best part is breaking into the yolk—its richness contrasts beautifully with the vibrant, spicy sauce. Crusty bread is essential for dipping.

  Eggs in Purgatory

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  Chicken Scarpariello (Braised Chicken With Sausage and Peppers)

  

  In this weeknight-friendly recipe, braised chicken turns sweet, spicy, and tangy thanks to sweet bell peppers, pickled cherry peppers, and their brine. Browning the chicken skin before braising enhances its savory depth. Don’t skimp on the braising time—it yields tender meat and a richly reduced, schmaltzy sauce.

  Chicken Scarpariello (Braised Chicken With Sausage and Peppers) Continue to 5 of 11 below

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  Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches)

  This deep-fried grilled cheese sandwich originated in Naples, where it was created as a way to revive stale bread. Today, dredging mozzarella-stuffed white bread in egg, breadcrumbs, and a bit of Pecorino, then deep-frying it, is simply the most decadent, showstopping way to make grilled cheese. A couple of frying tips: Refrigerate the sandwich briefly before frying to help it stay intact, and fry at a lower temperature so the cheese melts fully before the bread browns too much.

  Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches)

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  Baccalà alla Napoletana (Neapolitan-Style Braised Salt Cod With Tomatoes, Olives, and Capers)

  

  In Southern Italy, this dish of salt cod braised in a tomato sauce with olives and capers is a holiday staple. But there’s no rule saying it can’t be comforting year-round—its bright, briny flavors are perfect for cutting through winter’s gray days. Because store-bought salt cod can vary widely in saltiness, this recipe calls for making your own.

  Baccalà alla Napoletana (Neapolitan-Style Braised Salt Cod With Tomatoes, Olives, and Capers)

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  Melanzane alla Parmigiana (Italian-Style Eggplant Parmesan) Recipe

  We love Italian-American eggplant Parmesan, breaded and fried, but this lighter, more authentic Italian version is easier to prepare—and just as warm and satisfying. It delivers rich eggplant flavor and a jammy, tender texture.

  Melanzane alla Parmigiana (Italian-Style Eggplant Parmesan) Recipe

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  Pressure Cooker Mushroom Risotto Recipe

  

  The pressure cooker makes risotto weeknight-friendly—no constant stirring required. This version delivers deep, earthy flavor with a mix of fresh and dried mushrooms, along with soy sauce and miso to amplify umami and enhance the mushrooms’ savoriness. Infusing the stock with mushroom trimmings adds even more flavor while reducing waste.

  Pressure Cooker Mushroom Risotto Recipe Continue to 9 of 11 below

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  Osso Buco (Italian Braised Veal Shanks) Recipe

  This traditional Milanese dish is remarkably flavorful, considering how few ingredients it uses. Choose veal shanks about one inch thick—thinner cuts yield tender results without a long cook time. As the osso buco cooks, the marrow melts and bastes the meat with fat, making it rich and deeply savory.

  Osso Buco (Italian Braised Veal Shanks) Recipe

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  Chicken Marsala

  

  Whether chicken Marsala is authentically Italian is up for debate—it has roots in Sicily but owes some of its modern elements to British and American influence. Regardless of origin, the combination of crisp chicken cutlets, mushrooms, and a sauce made with sweet, complex fortified wine is undeniably delicious. In this recipe, chicken cutlets are lightly floured before pan-searing; the flour helps build fond, enriching the sauce with deep, layered flavor. A touch of gelatin adds the silky finish you’d expect from a restaurant dish—at home.

  Chicken Marsala

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  Zuppa Toscana

  This soup may not have true Tuscan roots—you’re more likely to find it at an Olive Garden—but when it comes to cozy, comforting dishes, it’s hard to beat rich potatoes and sausage in a creamy broth. Sautéing both fresh fennel and fennel seeds in the rendered sausage fat builds layered Italian sausage flavor that permeates every bite. If you can, simmer a Parmesan rind in the broth to thicken it and add a boost of umami.

  Zuppa Toscana