Rustic Lamb Soup from Florence (Minestra Dagnello)

The first time I tasted Minestra Dagnello wasn’t in a bustling trattoria in Florence, but rather huddled around a worn wooden table in my grandmother’s kitchen on a blustery November evening. The scent of slow-simmered lamb and earthy vegetables filled the air, a comforting balm against the wind rattling the windowpanes. This isn’t just a soup; it’s an embrace, a whispered story from generations of Tuscan cooks who knew how to coax profound flavor from humble ingredients. The sweetness of the white wine, the freshness of the celery, the tender morsels of lamb – it all coalesced into something deeply satisfying, a dish that felt both ancient and eternally new.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6
• Yield: Approximately 1.5 liters
• Dietary Type: Contains Gluten (from noodles)

Ingredients

• 300 grams lean ground lamb
• 200 grams home-made narrow noodles (such as tagliolini or fettuccine, cut into small pieces)
• 200 grams ripe tomatoes, finely chopped (or 200 grams canned chopped tomatoes)
• 1/2 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 garlic clove, minced
• 1/2 glass (approximately 120ml) dry white wine (a crisp, unoaked variety like a Pinot Grigio or Vermentino works beautifully)
• 1 liter broth (lamb, beef, or vegetable broth will all work well)
• 3 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

Equipment Needed

• A large, heavy-bottomed pot or Dutch oven
• A sharp knife
• A cutting board
• A wooden spoon or spatula

Instructions

This rustic Tuscan soup is all about building layers of flavor through patient cooking. It’s the kind of dish that doesn’t require a lot of fuss, but benefits greatly from a little time and attention.

1. Prepare the Soffritto: Begin by finely chopping the celery, carrot, and onion. These aromatic vegetables form the flavorful base, the “soffritto,” of our soup.
2. Sauté the Vegetables: Heat the 3 tablespoons of olive oil in your large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables have softened and the onion begins to turn translucent, about 8-10 minutes. You’re looking for them to become fragrant and tender, not browned.
3. Add the Garlic and Lamb: Add the minced garlic clove to the pot and cook for another minute until fragrant, being careful not to burn it. Now, add the 300 grams of lean ground lamb. Break up the lamb with your spoon and continue to cook, stirring frequently, until it is browned and no longer pink.
4. Deglaze with Wine: Pour in the 1/2 glass of white wine. Increase the heat slightly and allow the wine to bubble and evaporate completely, scraping up any browned bits from the bottom of the pot. This step is crucial for adding depth and a subtle sweetness to the soup.
5. Incorporate the Tomatoes: Stir in the 200 grams of chopped tomatoes (whether fresh and ripe or canned). Cook for a few minutes, allowing the tomatoes to break down and meld with the lamb and vegetables.
6. Slow Simmering: Reduce the heat to low, cover the pot, and let the mixture simmer gently for about one hour. This slow cooking period allows the flavors to meld beautifully and the lamb to become incredibly tender.
7. Add the Broth: Pour in the 1 liter of broth. Bring the soup to a gentle simmer, then reduce the heat again to low, cover, and continue to cook for another 15-20 minutes. This allows the broth to infuse with the flavors developed in the previous steps.
8. Cook the Noodles: Add the 200 grams of home-made narrow noodles to the simmering soup. Cook according to the noodle package directions, or until they are al dente. For home-made noodles, this usually takes just a few minutes. Be careful not to overcook them, as they will continue to soften slightly in the hot soup.
9. Season and Serve: Taste the soup and season generously with salt and freshly ground black pepper.
10. Final Presentation: Ladle the hot soup into warm bowls. Finish with an extra grinding of freshly ground black pepper over each serving.

Expert Tips & Tricks

For a truly authentic flavor, consider using home-made lamb broth if you have it. The richness it imparts is unparalleled. If you can’t find narrow noodles, any small, thin pasta shape like ditalini or orzo will work, though you might need to adjust the cooking time slightly. Don’t be afraid to let the initial soffritto cook down until it’s very soft and fragrant – this builds the foundation for a truly delicious soup.

Serving & Storage Suggestions

Minestra Dagnello is best served piping hot, straight from the pot. A drizzle of good quality extra virgin olive oil just before serving can add a lovely finishing touch. This soup is a meal in itself, but a simple crusty bread for dipping is always a welcome accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and meld even further overnight. To reheat, gently warm the soup on the stovetop over low heat, adding a splash more broth or water if it has become too thick. Avoid boiling, as this can overcook the noodles. This soup does not freeze particularly well due to the noodles, which can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	367.8 kcal	–
Calories from Fat	184 kcal	–
Total Fat	20.5 g	31%
Saturated Fat	6.7 g	33%
Cholesterol	65.1 mg	21%
Sodium	995.1 mg	41%
Total Carbohydrate	29 g	9%
Dietary Fiber	2 g	8%
Sugars	3.5 g	14%
Protein	14.4 g	28%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is rooted in tradition, there’s always room for gentle adaptation. If lean ground lamb is unavailable, lean ground beef can be used, though the flavor profile will be slightly different. For a vegetarian version, you could omit the lamb and bulk up the soup with extra vegetables like potatoes, fava beans, or peas, and ensure you use a robust vegetable broth. The home-made narrow noodles can be substituted with dried tagliolini, fettuccine, or any small pasta.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of wine?
A: A dry white wine is traditional and recommended for its subtle sweetness. However, a dry sherry could also add an interesting complexity.

Q: What kind of broth is best for this soup?
A: Lamb broth will provide the most authentic flavor, but beef or a hearty vegetable broth are excellent alternatives.

Q: My noodles seem to be sticking together, what did I do wrong?
A: Ensure you add the noodles to a sufficiently simmering soup and stir them frequently as they cook. Cooking them in a separate pot of boiling salted water until al dente, then adding them to the soup at the end, can also prevent sticking.

Q: Can I make this soup ahead of time?
A: Yes, the base of the soup can be made a day in advance. Add the noodles just before serving to prevent them from becoming overcooked.

Q: How can I make the soup richer?
A: A small knob of butter added at the end of cooking, or a swirl of good quality extra virgin olive oil just before serving, can enhance richness.

Final Thoughts

Minestra Dagnello is more than just a recipe; it’s an invitation to slow down, to savor the simple pleasures of a home-cooked meal. It’s the perfect antidote to a chilly evening, a comforting embrace in a bowl. I encourage you to gather your ingredients, embrace the process, and let the aromas transport you to the heart of Tuscany. Share it with loved ones, or keep it all to yourself for a moment of quiet indulgence. I guarantee it will become a cherished addition to your culinary repertoire. Buon appetito!