Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup is commonly considered a comfort food.
Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
Spätzle ( ), or nokedli in Hungarian, are a type of Central European egg noodles typically served as a side for meat dishes with sauce. Commonly associated with Swabia and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Vojvodina, Slovenia, Lorraine, Moselle and South Tyrol.
Tortellini are stuffed pasta originally from the Italian region of Emilia. Traditionally they are stuffed with a mix of meat, Parmesan cheese, egg and nutmeg and served in capon broth.
Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).
Cioppino is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine.
In Italian cuisine, ragù is a meat sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ragù alla bolognese. Other types are ragù alla napoletana, ragù alla barese, ragù alla veneta.
Agnolotti is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat or vegetables. Agnolotti is the plural form of the Italian word agnolotto. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.
Orzo, also known as risoni, is a form of short-cut pasta shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with semolina, a type of flour made from durum wheat.
Pasta e fagioli is a traditional Italian pasta soup of which there are several regional variants.
Knoephla, also spelled knephla, is a type of dumpling, commonly used in soups. The word is related to the modern German dialect word Knöpfle, meaning little knob/button. Traditional knoephla soup is a thick chicken and potato soup, almost to the point of being a stew. It is particularly common in the U.S. states of Minnesota, South Dakota, and North Dakota, where there was significant settlement of German emigrants from the Russian Empire. There are different iterations known throughout, though the North Dakotan iteration typically contains just potatoes and dumplings.
Casoncelli are a kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the northcentral part of Italy.
Formaggio di fossa is an Italian cheese originating from Sogliano al Rubicone, in the province of Forlì-Cesena, Emilia-Romagna.
Tortelli is a type of filled pasta traditionally made in the Lombardy, Emilia-Romagna, and Tuscany regions of Italy. It can be found in several shapes, including square, semi-circular, or twisted into a rounded, hat-like form. It can be served with melted butter, bolognese sauce, broth, or other sauces. The same word is also used to describe small, fried pastries filled with jam or cream.
Agnolini are a type of egg-based stuffed pasta originating from the province of Mantua. it is often eaten in soup or broth.
Cappelletti are ring-shaped Italian stuffed pasta so called for the characteristic shape that resembles a hat. Compared to tortellini, they have a different shape, larger size, thicker dough and different filling.
