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Neapolitan Soffritto Soup (Zuppa di Soffritto Napoletana)

A bold and deeply flavorful Neapolitan specialty made with pork offal simmered in a spicy tomato sauce. Traditionally served over toasted bread, this historic dish was born from the resourceful cuisine of Naples, where every part of the animal was valued and transformed into a hearty meal.
Portata One-Pot Meal
Cucina napoletana
Keyword Neapolitan soffritto soup, zuppa di soffritto, Naples street food, pork offal stew, traditional Neapolitan recipe, Campania cuisine, Italian comfort food, authentic Naples cooking
Preparazione 20 minuti
Cottura 2 ore 15 minuti
Tempo totale 2 ore 31 minuti
Servings 1
Calories 480kcal

Ingredienti

  • 2 lb 900 g mixed pork offal (lung, spleen, heart, and trimmings), cleaned and cut into bite-sized pieces
  • 3 tbsp extra virgin olive oil
  • 1 large onion finely chopped
  • 2 tbsp hot paprika
  • 1 tsp crushed red pepper flakes optional
  • 2 tbsp tomato paste
  • 28 oz 800 g canned peeled tomatoes, crushed
  • 4 cups 1 liter water
  • 2 bay leaves
  • Salt to taste
  • Fresh parsley chopped, for garnish
  • 8 slices rustic country bread toasted

Istruzioni

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent.
  • Stir in the paprika and red pepper flakes, mixing quickly to prevent burning.
  • Add the tomato paste and cook for 1 minute, stirring constantly.
  • Add the pork offal and sauté for about 10 minutes until lightly browned.
  • Pour in the crushed tomatoes and water. Add the bay leaves and bring to a gentle simmer.
  • Reduce the heat to low, cover partially, and cook for about 2 hours, stirring occasionally.
  • Season with salt to taste and continue cooking until the meat is very tender and the sauce has thickened.
  • Remove the bay leaves before serving.
  • Place toasted bread in serving bowls and ladle the hot soffritto over the top.
  • Garnish with chopped parsley and serve immediately.

Note

This is one of the oldest and most authentic dishes of Naples, traditionally sold by street vendors and small neighborhood eateries.
The characteristic red color comes from paprika and tomato, while the heat level can be adjusted to taste.
Traditionally served with toasted bread rather than pasta.
The flavor improves significantly after resting overnight and reheating the next day.
If pork lung or spleen are unavailable, heart and liver may be used, though the flavor will differ from the traditional version.
Serve with a robust red wine or simply with crusty bread, as many Neapolitan families still do today.