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List of Italian soups

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Title: List of Italian soups  
Author: World Heritage Encyclopedia
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Subject: List of Italian desserts and pastries, List of soups, Pappa al pomodoro, Ribollita, Cuisine of Italy
Collection: Italian Cuisine-Related Lists, Italian Soups, Soup-Related Lists
Publisher: World Heritage Encyclopedia

List of Italian soups

Buridda of cuttlefish and peas, a typical Ligurian dish

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.[1]


  • Italian soups 1
  • See also 2
  • References 3
  • External links 4

Italian soups

  • Acquacotta – originally a peasant food, its preparation and consumption dates back to ancient history[2]
  • Bagnun – based mainly on anchovies
  • Bean soup – the Veneto region of Italy is well known for its bean soups[3]
  • Buridda – a seafood soup or stew from Liguria in Northern Italy[4]
  • Garmugia – originated in Lucca, Tuscany, central Italy[5][6]
  • Ginestrata – originated in Tuscany, Northern Italy, and can be described as a thin, lightly spiced egg-based soup[7][8][9]
  • Macaroni soup – a traditional dish in Italy that is sometimes served with beans, which is known as pasta e fagioli[10]
  • 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.[11][12] It dates back to ancient history.[11][13][14]
  • 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.[15]
  • Ribollita – a famous Tuscan soup, a hearty potage made with bread and vegetables.[16] 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".
  • Soup all'Imperatrice – made from breast of fowl, eggs, ground rice, clear stock, salt, pepper and nutmeg[17]
  • Soup alla Canavese – made from white stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt and pepper[18]
  • 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[19]
  • Zuppa toscana – made with Italian sausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, and potatoes

See also


  1. ^ Caggiano, B. (2002). Biba's Northern Italian Cooking. Penguin Publishing Group. pp. 20–21.  
  2. ^ Romer, Elizabeth (1989). The Tuscan Year: Life and Food in an Italian Valley. Macmillan. pp. 103–106.  
  3. ^ Caggiano, B. (2002). Biba's Northern Italian Cooking. Penguin Publishing Group. p. 33.  
  4. ^ Perfect Order. p. 74. 
  5. ^ Cucina Povera: Tuscan Peasant Cooking. p. 63. 
  6. ^ A Culinary Traveller in Tuscany. pp. 77–78. 
  7. ^ Solley, Patricia (2010). An Exaltation of Soups. Crown Publishing Group. pp. 65–66.  
  8. ^ Capatti, Alberto; Montanari, Massimo (2013). Italian Cuisine: A Cultural History. Columbia University Press. p. 15.  
  9. ^ Sinclair, Charles (2009). Dictionary of Food:. A & C Black.  
  10. ^ "Cara Mia Due". Newsday. Retrieved 2008-08-06. 
  11. ^ a b Helstosky, Carol (2009). Food Culture in the Mediterranean. Greenwood Publishing Group. p. 7.  
  12. ^ Facaros, Dana; Pauls, Michael (2008). Sicily. New Holland Publishers. p. 53.  
  13. ^ La Place, Viana; Kleiman, Evan (2011). Cucina Rustica. Harper Collins. pp. 44–45.  
  14. ^ Simeti, Mary Taylor (1989). Pomp and sustenance: twenty-five centuries of Sicilian food. Knopf. pp. 9–10. 
  15. ^ Caggiano, B. (2002). Biba's Northern Italian Cooking. Penguin Publishing Group. p. 27.  
  16. ^ Zeldes, Leah A. (2010-12-08). ribsticking winter 'soup' from Tuscany"Ribollita,"Eat this! . Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2011-05-18. 
  17. ^ The Cooks 200 Genuine Italian Recipes - Paul Cresswell. p. 19.
  18. ^ Mrs. W. G. Waters (1901). The Cook's Decameron: A Study in Taste, Containing Over Two Hundred Recipes for Italian Dishes. London: W. Heinemann. p. 106. Retrieved 31 May 2013. 
  19. ^ Almanacco italiano (in Italiano). H. Bemporad & figlio. 1902. p. 362. 

External links

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