List of Italian soups

List of Italian Soups

Italian cuisine is renowned for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. One of the key elements of Italian cuisine is its soups. This article provides a list of Italian soups, which are a staple in the Italian cuisine.

Minestrone

Minestrone is 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.

Pasta e Fagioli

Pasta e Fagioli, meaning "pasta and beans", is a traditional Italian soup. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule.

Ribollita

Ribollita is 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.

Stracciatella

Stracciatella (soup) is an Italian egg drop soup which is popular around Rome in the Lazio region of central Italy. It is prepared by beating eggs and adding grated parmesan cheese, and then adding this mixture to boiling broth.

Zuppa Toscana

Zuppa Toscana is a broad based term literally meaning "Tuscan soup". Classic zuppa toscana normally is a soup made from kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread, and rigatino (an Italian bacon).

Pappa al Pomodoro

Pappa al Pomodoro is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled.

Acquacotta

Acquacotta is a soup that was originally a peasant food. Its ingredients are typical of the Italian region where it originated, the Maremma in southern Tuscany and northern Lazio. The dish is a hearty soup that was originally made to use up stale, hardened bread.

Bagnun

Bagnun is an Italian soup that originated in Riva Trigoso, a fishing village near the town of Sestri Levante, in the province of Genoa. It is a tomato-based soup that primarily includes anchovies and onions.

Minestra di ceci

Minestra di ceci is a traditional Italian soup made from chickpeas, as the name suggests. It is a common dish in the regions of Tuscany and Liguria.

See Also

• List of soups
• List of Italian dishes
• Italian cuisine

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