11 Italian Comfort Foods That Deserve as Much Love as Pasta

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

By
Emily Johnson
Emily Johnson
Emily Johnson
Emily has worked as a food writer and editor for ten years, across publications such as Lucky Peach, Epicurious, Bon Appétit, and The New York Times Cooking.
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Published January 15, 2026
Overhead view of Mozz in carrozza

Serious Eats / Qi Ai

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)

    Serious Eats / Niedle Creative

    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.

  • Malfatti (Northern Italian Spinach Dumplings)

    A fork holding a piece of cooked spinach dumpling with more dumplings on a plate in the background

    Serious Eats / Amanda Suarez

    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.

  • Eggs in Purgatory

    Overhead view of eggs in purgatory

    Serious Eats / Amanda Suarez

    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.

  • Chicken Scarpariello (Braised Chicken With Sausage and Peppers)

    Chicken scarpariello in a round ceramic platter. The platter is on a maroon colored piece of cloth, and there is a broken loaf of bread on the left hand side of the image.

    Serious Eats / Julia Estrada

    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.

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  • Mozzarella in Carrozza (Italian Fried Mozzarella Sandwiches)

    Overhead view of Mozz in carrozza

    Serious Eats / Qi Ai

    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.

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

    Closeup overhead of a skillet of baccalà alla napoletana.

    Vicky Wasik

    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.

  • Melanzane alla Parmigiana (Italian-Style Eggplant Parmesan) Recipe

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    Photographs: Vicky Wasik. Video: Natalie Holt

    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.

  • Pressure Cooker Mushroom Risotto Recipe

    Finished and garnished mushroom risotto in a bowl with cheese and herbs on the periphery.

    Serious Eats / Mariel De La Cruz

    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.

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  • Osso Buco (Italian Braised Veal Shanks) Recipe

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    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.

  • Chicken Marsala

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    Vicky Wasik

    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.

  • Zuppa Toscana

    Overhead view of Zuppa Toscana

    Serious Eats / Amanda Suarez

    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.

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