 | This article relies largely or entirely on a single source .(February 2024) |
| Type | Soup |
|---|---|
| Place of origin | Italy |
| Region or state | Modena |
| Main ingredients | Stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg, croutons |
Zuppa alla modenese is an Italian soup made with stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg and croutons. [1]
Minestrone is a thick soup of Italian origin made with meats, vegetables, and pasta. Ingredients include beans, onions, celery, carrots, leaf vegetables, stock, parmesan cheese and tomatoes.
Zuppa del canavese is an Italian soup made from white stock, tomato purée, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt and pepper.
Wedding soup or Italian wedding soup is an Italian soup consisting mainly of green vegetables and meat in chicken broth. It is popular in the United States, where it is a staple in many Italian restaurants and diners.
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.
Flädle is a southern German garnish and soup ingredient from the region of Baden-Württemberg consisting of savory pancakes, cut into ribbons.
Capellini is a thin variety of Italian pasta, with a diameter ranging from 0.85 to 0.92 mm. It is made in the form of long, thin strands, similar to spaghetti. Capelli d'angelo is even thinner, with a diameter ranging from 0.78 to 0.88 mm. It is often sold in a nest-like shape.
Ribollita is a Tuscan bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion. Its name means 'reboiled'. It is often baked in a clay pot.
Macaroni soup is soup that includes macaroni. The food is a traditional dish in Italy, and is sometimes served with beans, which is known as pasta e fagioli, and was also included in Mrs. Beeton's Book of Household Management where the connection with Italy is mentioned and the dish includes Parmesan cheese. In the early 19th century, macaroni soup was one of the most common dishes in Italian inns.
Bagnun is a soup, with anchovies as the primary ingredient, which originated in the 19th century near Sestri Levante, in the province of Genoa, Italy.
Konro is an Indonesian rib soup originating with the Makassarese people of South Sulawesi. Usually this soup was made with ribs, such as spareribs or beef as main ingredient. The soup is brown-black in color and eaten either with burasa or ketupat cut into bite-size pieces or rice. The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, keluwak ; a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and salam.
Zuppa toscana is a broad term, literally meaning 'Tuscan soup', though in Italy it is called "minestra di pane", meaning 'bread soup'. Though there can be many variations on the same Italian food, and though there are certainly many variations under the umbrella of the term 'zuppa toscana', classic zuppa toscana's main ingredients are cannellini beans, potatoes, and kale. A North American version, popularized by Olive Garden and made with Italian sausage, crushed red pepper, diced white onion, bacon, garlic purée, chicken bouillon, heavy cream, potatoes, and kale is richer than the original.
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.
Zuppa pavese or zuppa alla pavese is an Italian soup consisting of broth into which slices of stale bread and poached eggs are placed. It is generally served with grated Parmesan. Usually in Lombardy either Grana Padano or Granone Lodigiano are used.
Garmugia, also referred to as gramugia, is an Italian soup originally from Lucca, Tuscany. The soup's use in the cuisine of Lucca dates back to the 17th century. Garmugia has been described as "a hearty soup" that is "unknown outside of the province" in Italy.
Minestra di ceci is a soup in Italian cuisine prepared with chickpeas as a primary ingredient. Dried chickpeas that have been soaked or canned chickpeas may be used. Additional ingredients can vary, and may include foods such as salt cod, chestnuts, artichoke, potato, tomato, pasta, and cabbage, among others. Soup base ingredients may include olive oil, garlic, onion, carrot, and celery, among others.
Agnolini are a type of egg-based stuffed pasta originating from the province of Mantua and are oftentimes eaten in soup or broth.
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