Slow Simmered Soup - Choose Your Own 3 Pack
Ships Nationwide in U.S.
Not eligible for shipping to CanadaTake your pick from a variety of Rao’s Homemade’s signature homestyle soups!
Rao’s began as a humble saloon in northern Manhattan in 1896, and since then it’s transformed under family stewardship into a legendary Italian restaurant renowned for its Southern‑Italian cooking and storied traditions like generational “table rights” that have turned a meal there into one of the most coveted dining experiences in America. In 1992, owner Frank Pellegrino, Sr., frustrated with having to turn away eager diners, packaged Rao’s signature tomato sauce for home enjoyment. Made with no sugar, fillers, or artificial ingredients, Rao’s Homemade sauces quickly established a reputation for authenticity and quality, expanding into soups, pasta, and more. Today, Rao’s Homemade® remains committed to its slow-crafted, small-batch heritage.
This package includes your choice of 3 jars of Soup
- Each jar weighs 16 oz.
- Choose to add on pasta!
Options Include
- Chicken Noodle Soup – Savory and delicious bowl of warmth. Every batch of Rao’s Chicken Noodle Soup is made from fresh ingredients and simmered to perfection. Rao’s Chicken Noodle Soup is a new spin on a classic favorite, the perfect soup for a cold winter day, or any time of the year really.
- Italian Wedding Soup – Italian wedding soup is a chicken broth with beef and pork meatballs, carrots, acini di pepe pasta, spinach and onions.
- Pasta Fagioli Soup – Pasta & fagioli soup is Italian tomato broth with navy beans, dark red kidney beans, ditalini pasta, carrots, celery and parmesan cheese.
- Tomato Basil Soup – Tomato basil soup uses Italian whole peeled tomatoes simmered with carrots, celery, onion, basil and garlic.
- Vegetable Minestrone Soup – Vegetable minestrone is an Italian tomato broth filled with carrots, celery, onions, ditalini pasta, potatoes, zucchini, peas, green beans, red kidney beans and chickpeas.
Add On Options Include
- Bucatini Pasta (16 oz.)
- Casarecce Pasta (16 oz.)
- Farfalle Pasta (16 oz.)
- Fettuccine Pasta (16 oz.)
- Fusilli Pasta (16 oz.)
- Spaghetti Pasta (16 oz.)
- Thin Spaghetti Pasta (16 oz.)
- Soup arrives ready to enjoy!
- Soup may be stored at room temperature until the “best by” date on the jar.
- Once opened, store in the refrigerator for 5-7 days.
To Serve
- Pour soup into a saucepan or pot.
- Use low to medium heat, stirring occasionally, until it gently simmers.
- Continue heating & stirring for about 5-7 minutes until fully heated.
- Once hot, pour into a bowl and serve!
Add On – Pasta
- Use 6 quarts of water for every 1 pound of pasta.
- Heat the water over high heat until it reaches a rolling boil.
- Add a generous pinch of salt to enhance flavor.
- Carefully add the pasta to the boiling water.
- Stir occasionally to prevent the pasta from sticking.
- For al dente pasta, cook for 11 minutes.
- For a more tender texture, cook for 12 minutes.
- Once cooked, drain the pasta thoroughly.
- Toss immediately with your favorite Rao’s Homemade® Sauce and enjoy!
- Italian Wedding Soup – Chicken Broth, Meatballs (Pork, Beef, Liquid Whole Eggs, Bread Crumbs [unbleached Wheat Flour], Water, Romano Cheese [sheep’s And Cow’s Milk, Rennet, Salt, Cheese Cultures, Enzymes], Dehydrated Onion, Salt, Dried Cane Sugar, Flavor, Parsley), Carrots, Enriched Acini Di Pepe (Semolina [wheat], Egg White, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Spinach, Onions, Corn Starch, Chicken Fat, Sea Salt, Parmesan Cheese (Milk, Cheese Culture, Salt, Enzymes), Extra Virgin Olive Oil, Parsley, Black Pepper
- Chicken Noodle Soup – Chicken Broth, Chicken, Carrots, Enriched Curly Noodle (Semolina [wheat], Egg White, Whole Egg, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Celery, Onions, Corn Starch, Extra Virgin Olive Oil, Sea Salt, Chicken Fat, Garlic, Potassium Chloride, Black Pepper, Parsley, Oregano, Parmesan Cheese (Milk, Cheese Culture, Salt, Enzymes)
- Vegetable Minestrone Soup – Water, Carrots, Italian Whole Peeled Tomatoes (Tomatoes, Tomato Juice), Celery, Crushed Tomatoes, Onions, Enriched Ditalini Pasta (Durum Semolina [wheat], Egg White, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Potatoes, Zucchini, Peas, Green Beans, Corn Starch, Dark Red Kidney Beans, Sea Salt, Chickpeas, Garlic, Basil, Parmesan Cheese (Milk, Cheese Culture, Salt, Enzymes), Fennel, Parsley, Black Pepper, Oregano, Bay Leaf
- Tomato Basil – Italian Whole Peeled Tomatoes (Tomatoes, Tomato Juice), Water, Carrots, Celery, Onions, Crushed Tomatoes. Contains 2% Or Less Of: Sugar, Olive Oil, Sea Salt, Garlic, Spices, Basil
- Pasta Fagioli – Water, Italian Whole Peeled Tomatoes (Tomatoes, Tomato Juice), Navy Beans, Dark Red Kidney Beans, Enriched Ditalini Pasta (Durum Semolina [wheat], Egg White, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Corn Starch, Carrots, Celery, Extra Virgin Olive Oil, Onions, Sea Salt, Parmesan Cheese (Milk, Cheese Culture, Salt, Enzymes), Garlic, Basil, Black Pepper
- Pasta – Durum Semolina Flour, Water
The New York Italian Tradition Since 1896
The New York Italian Tradition Since 1896
Rao’s began as a humble saloon on 114th Street in northern Manhattan in 1896, and since then it’s transformed under family stewardship into a legendary Italian restaurant renowned for its Southern‑Italian cooking and storied traditions like generational “table rights” that have turned a meal there into one of the most coveted dining experiences in America. The restaurant’s transcendent atmosphere and simple, authentic food earned it intense acclaim — not to mention incredibly hard-to-get reservations.
In 1992, owner Frank Pellegrino, Sr., frustrated with having to turn away eager diners, packaged Rao’s signature tomato sauce for home enjoyment. Made with no sugar, fillers, or artificial ingredients, Rao’s Homemade sauces quickly established a reputation for authenticity and quality, expanding into soups, pasta, and more.
Today, though it’s owned by a major food company, Rao’s Homemade® remains committed to its slow-crafted, small-batch heritage. The brand’s continued presence honors its roots — bringing restaurant-style, soul-nourishing Italian flavors into kitchens across North America.
