 | This article relies largely or entirely on a single source .(February 2024) |
| Type | Soup |
|---|---|
| Course | Primo (Italian course) |
| Place of origin | Italy |
| Main ingredients | White stock, tomato purée, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, pepper |
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 alla modenese is an Italian soup.
Wedding soup or Italian wedding soup, known in Italian as minestra maritata, is a 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.
Soup with Risotto is a dish in Italian-American cuisine made with risotto, eggs, bread crumbs, and clear or brown soup. It is commonly made when one has risotto leftover after a meal. The risotto is made into little balls the size of small nuts. These are then covered in egg and bread crumbs and fried in butter. After being dried they are added to either clear or brown soup.
Acini di pepe are a type of pasta. Acini is the plural of acino whose root is the Latin word acinus. In both Latin and Italian, the word means 'grape' or 'grape-stones', with the "stones of a grape" being the seeds of the grape. Acini di pepe then translates into 'seeds of a pepper'. They were and are known as a symbol of fertility, which is why they are used in Italian wedding soup. They are also sometimes referred to as pastina ; however, some pasta makers distinguish pastina as smaller than acini di pepe. The individual pieces usually resemble tiny cylinders about 1mm, or less, in each dimension.
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.
The jota or Istrian stew is a soup made with beans and sauerkraut or sour turnip, potatoes, bacon and spare ribs, known in the northern Adriatic regions. Under the name jota it is typical and especially popular in Trieste and its province, in the Istrian peninsula, in the province of Gorizia, in the whole Slovenian Littoral, in the Rijeka area, and in Friuli, especially in some of its peripheral areas. The stew, based on etymology, most likely originated in Friuli before spreading east and south.
Ribollita is a Tuscan bread soup, panade, porridge or potage made with bread and vegetables, often from leftovers. There are many variations, but the usual ingredients include leftover bread, cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion. 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.
Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings; it is known as ciambotta or ciambrotta in Calabria and elsewhere, ciammotta in Basilicata and Calabria, cianfotta or ciambotta in Campania and Lazio, and ciabotta in Abruzzo.
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.
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.
Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include acquacotta con funghi and acquacotta con peperoni.
Minestra di ceci is an Italian soup made 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 in the province of Mantua, Italy. it is often eaten in soup or broth.
 | This soup-related article is a stub. You can help Wikipedia by expanding it. |
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
