List of Italian soups

Acquacotta

Buridda of cuttlefish and peas, a typical Ligurian dish

Minestrone

Pappa al pomodoro

This is a list of Italian soups. Soups are sometimes served as the primo, or first course in Italian cuisine. In some regions of Italy, such as Veneto, soup is eaten more than pasta.

Italian soups

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by expanding it with reliably sourced entries.

• Acquacotta – originally a peasant food, its preparation and consumption dates back to ancient history
• Bagnun – based mainly on anchovies
• Bean soup – the Veneto region of Italy is well known for its bean soups
• Buridda – a seafood soup or stew from Liguria in Northern Italy
• Garmugia – originated in Lucca, Tuscany, central Italy
• Ginestrata – originated in Tuscany, Northern Italy, and can be described as a thin, lightly spiced egg-based soup
• Macaroni soup – a traditional dish in Italy that is sometimes served with beans, which is known as pasta e fagioli
• Maccu – a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. It dates back to ancient history.
• Minestra di ceci – prepared with chickpeas as a main ingredient, it is a common soup in the Abruzzo region of Italy.
• Minestrone – a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
• Panada – In northeastern Italy, it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched with eggs, beef broth, and grated cheese. It was frequently prepared as a meal for elderly or ill people.
• Pappa al pomodoro – a thick Tuscan soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients
• Passatelli in Brodo – originating from the Emilia-Romagna region of Italy, this soup is prepared using Parmesan cheese, bread crumbs and nutmeg.
• Ribollita – a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion. Its name literally means "reboiled".
• Sciusceddu – prepared using meatballs and eggs as primary ingredients
• Soup all'Imperatrice – made from breast of fowl, eggs, ground rice, clear stock, salt, pepper and nutmeg
• Soup alla Canavese – made from white stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt and pepper
• Stracciatella – consists of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring
• Soup alla modenese – made with stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg and croutons
• Zuppa toscana – made with Italian sausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, and potatoes

See also

• List of Italian dishes
• List of soups
• List of stews

External links

• Italian Soups. Food & Wine.
• Italian Soup Recipes. Country Living.