Lettuce Soup (Zuppa Lattuga)

Lettuce Soup (Zuppa Lattuga)
Prep time
Cook time
Total time
With two kinds of lettuce and a variety of herbs, this simple soup is packed with flavour. Perfect as a lunch or supper dish, it makes great use of leftover cooked chicken.
Serves: 10
  • 1½ cup (375 ml) chicken, cooked, chopped
  • 4 cups (1 litre) low-sodium chicken broth, ready to serve
  • 2 cups (500 ml) water
  • 1 tbsp (15 ml) olive oil
  • 1 cup (250 ml) yellow onion, diced
  • 2 cups (500 ml) mushrooms, sliced
  • 2 heads butter lettuce, 5-inch head, sliced
  • 2 cups (500 ml) swiss chard, sliced
  • ¼ tsp (1.25 ml) black pepper, freshly ground
  • ¼ cup (60 ml) marjoram, fresh, minced
  • ¼ cup (60 ml) parsley, fresh, minced
  • ½ cup (125 ml) Parmesan cheese, grated
  • 10 sprigs parsley, (optional garnish)
  • 10 sprigs marjoram, (optional garnish)
  • salt, to taste
  1. In large pot, heat olive oil over medium high heat. Sauté diced onion and sliced mushrooms for about 5 minutes.
  2. Add green lettuce and Swiss chard cut into strips (about 10 cups) and sauté until wilted, about 4 to 5 minutes.
  3. Add the broth, water and chopped chicken and simmer uncovered for 20 minutes. Season the soup with pepper, minced marjoram and minced parsley. Check seasoning and add a bit of salt if needed.
  4. To serve place a tablespoon of parmesan cheese in the bottom of each bowl. Ladle soup over cheese and garnish with a sprig each of fresh parsley and marjoram.
This is a skinny soup! It’s low in calories and high in nutrients. Make when lettuce is plentiful in the garden and the stores. You can substitute spinach for Swiss chard.
Nutrition Information
Serving size: 240 g Calories: 100 Fat: 4 g Saturated fat: 1 g Carbohydrates: 5 g Sugar: 2 g Sodium: 140 mg Fiber: 1 g Protein: 12 g Cholesterol: 20 mg