Tuscany, Italy
Acquacotta
A rustic Tuscan-Maremma vegetable broth poured over stale bread and topped with a poached egg and Pecorino. The name means 'cooked water'.
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Parma, Italy
Anolini
Anolini in brodo
Parma's small filled pasta traditionally served in rich broth for holidays and important family meals.
Liguria, Italy
Bagnun
In Liguria, Bagnun is anchovy soup with tomato, onion, herbs, and toasted bread.
Italy
Bazzoffia
In Italy, Bazzoffia is spring soup of artichokes, peas, broad beans, egg, and bread.
Calabria, Italy
Bieta in brodo
In Italy, Bieta in brodo is chard leaves simmered in light broth with garlic and oil.
Tuscany, Italy
Bordatino
In Tuscany, Bordatino is Tuscan soup of cornmeal, beans, kale, tomato, and oil.
Italy
Brodetto alla vastese
In Abruzzo, Brodetto alla vastese is mixed Adriatic fish cooked with garlic, tomato, vinegar, and olive oil.
Italy
Bro’ brusà
In Italy, Bro’ brusà is toasted bread simmered in broth and finished with cheese.
Liguria, Italy
Burrida (Liguria)
Burrida is a Ligurian fish dish in a sweet-sour walnut-and-vinegar sauce.
Italy
Caldaro
In Italy, Caldaro is Abruzzo fish soup with assorted fish, tomato, garlic, and parsley.
Tuscany, Italy
Carabaccia
In Tuscany, Carabaccia is Tuscan onion soup with red onions, almonds, cinnamon, vinegar, and bread.
Italy
Carcerato
In Italy, Carcerato is stale bread in thick beef-broth soup with grated cheese.
Campania, Italy
Cardone
In Campania, Cardone is cardoon soup with meatballs, egg, cheese, and clear broth.
Italy
Crapiata
In Italy, Crapiata is Basilicata soup of legumes, grains, and vegetables.
Italy
Minestra di ceci
In Italy, Minestra di ceci is a rustic chickpea soup simmered with onion, rosemary, and olive oil until creamy.
Italy
Minestra di farro
In Italy, Minestra di farro is a hearty farro soup with beans, tomato, onion, and herbs.
Tuscany, Italy
Minestra di pane
In Tuscany, Minestra di pane is a bread soup with stale bread, kale, beans, tomato, and olive oil.
Abruzzo, Italy
Minestra di sedani
In Abruzzo, Minestra di sedani is a soup of sedani pasta, vegetables, and light broth served hot.
Basilicata, Italy
Minestra spersa
In Basilicata, Minestra spersa is a rustic soup of irregular egg-dough pieces simmered in savoury broth.
Rome, Italy
Minestra spezzata
In Rome, Minestra spezzata is a soup of broken pasta pieces simmered in broth with egg and cheese.
Italy
Minestra sporca
In Brescia, Minestra sporca is a dark vegetable and bread soup enriched with beans and local greens.
Italy
Minestrone
A thick seasonal vegetable soup of beans, carrots, celery, onion, tomato, and often pasta or rice. Every region and household has its own version.
Florence, Italy
Pappa al pomodoro
Tuscan tomato-and-bread soup.
Florence, Italy
Ribollita
Tuscan bread-and-bean soup reboiled with cavolo nero, cannellini, and stale Tuscan bread. A peasant dish born of leftover minestrone, thick enough to stand a spoon.
Venice, Italy
Risi e Bisi
Venetian rice-and-peas dish, halfway between a soup and a risotto, traditionally served on St. Mark's Day with fresh young peas and pancetta.
Lazio, Italy
Stracciatella alla Romana
In Lazio, Stracciatella alla Romana is beaten egg and Parmesan stirred into hot meat broth.