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Autumn Soup

Recipe by Chef Max Mariola on InstagramAdded 3 November 2026.

15 minutes to prep, 45 to cook. A warm, hearty autumn soup brimming with colorful vegetables, beans, and comforting pasta. The blend of rosemary, sage, and melted provola gives it a fragrant, savory depth, perfect for cozy evenings in a historic Roman neighborhood.

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Method

  1. Heat olive oil in a pot and sauté the diced onion and carrots until softened.

  2. Add rosemary and sage to perfume the base.

  3. Stir in pumpkin and potatoes, cooking until they begin to soften.

  4. Add the borlotti beans, kale, and curly cabbage, allowing the greens to wilt.

  5. Cook the maltagliati pasta directly in the soup until al dente.

  6. Finish by stirring in shredded provola cheese until it melts into a creamy, stringy texture.

Tips while you cook

Sauté aromatics first
Heat olive oil and sauté the diced onion and carrots until softened before adding herbs.
Add herbs early
Add rosemary and sage right after the aromatics to perfume the base.
Cook pasta in the soup
Cook the maltagliati pasta directly in the soup until al dente, eliminating a separate pot.
Finish with provola
Stir in shredded provola cheese at the end until it melts into a creamy texture.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Chef Max Mariola made this.

The recipe comes from Chef Max Mariola’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Chef Max Mariola and want this changed? Email [email protected].

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