Italian soffritto is one of the most important building blocks of traditional Italian cuisine. Made with just onions, celery, and carrots, this simple mix forms the aromatic base of countless recipes, from tomato sauces and ragù to soups, stews, and risottos.
Prepared slowly and with care, soffritto adds depth, sweetness, and balance to dishes, creating that unmistakable Italian home-cooking flavor. In this recipe, you’ll also learn how to freeze soffritto properly, so it’s always ready to use whenever you need it.
What Is Italian Soffritto?
Italian soffritto is a finely chopped mix of onion, celery, and carrot, traditionally cooked slowly in olive oil to release sweetness and aroma. It’s the foundation of many iconic Italian dishes, similar to the French mirepoix, but with its own proportions and purpose.
In this version, the soffritto is prepared and frozen raw, allowing you to sauté it fresh whenever needed, preserving its texture and flavor.
How to Use Soffritto
When needed, simply take the desired amount of frozen soffritto and sauté it directly in a pan with extra virgin olive oil over low heat. There’s no need to thaw it first. Use it for:
- Tomato sauces
- Ragù and meat sauces
- Soups and stews
- Risotto
- Braised vegetables or legumes
Cooking Tips
- Cut the vegetables uniformly so they cook evenly.
- Always cook soffritto slowly over low heat when using it.
- Do not brown it aggressively — soffritto should be soft and fragrant, not crispy.
- You can customize it with garlic, herbs, or chili, depending on the recipe.
Frequently Asked Questions
Can I add garlic to soffritto?
Traditionally, garlic is added later, but you can include it if the recipe calls for it.
Is soffritto the same as mirepoix?
They are similar, but Italian soffritto uses different proportions and is cooked more gently.
Can I freeze cooked soffritto instead?
Yes, but freezing it raw gives better texture and flavor when sautéed fresh.
How much soffritto should I use?
About 2–3 tablespoons per recipe is usually enough.
How to Store
Frozen soffritto keeps well in the freezer for up to 4 months when stored in an airtight container.
How to Freeze
Freeze in small portions so you can take only what you need. Always return unused soffritto to the freezer immediately to prevent thawing.
How to Make and Freeze Italian Soffritto
Wash and peel the vegetables as needed.
Using a sharp knife, cut the onions, celery, and carrots into small, even cubes.
Wash and peel the vegetables as needed.
Using a sharp knife, cut the onions, celery, and carrots into small, even cubes.
👉 Avoid using a blender: chopping by hand prevents the vegetables from releasing excess liquid and keeps the soffritto aromatic and balanced.
👉 Avoid using a blender: chopping by hand prevents the vegetables from releasing excess liquid and keeps the soffritto aromatic and balanced.
Place small portions of the chopped soffritto onto a baking tray lined with parchment paper.
Spread the vegetables out evenly so they don’t stick together while freezing.
Transfer the tray to the freezer and freeze for at least 30 minutes, until the vegetables are firm.
Place small portions of the chopped soffritto onto a baking tray lined with parchment paper.
Spread the vegetables out evenly so they don’t stick together while freezing.
Remove the tray from the freezer and quickly break up the frozen soffritto.
Transfer it to an airtight container or freezer bag and place it back in the freezer immediately.
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