Italian Soups & Zuppe

Italian soups are substantial — thick, bread-thickened, bean-loaded meals that sustained families for centuries. Every region has its signature zuppa.

Ribollita

Must-See
TuscanyRegion/Origin
SignatureKey fact

Re-boiled bread soup — cavolo nero, cannellini beans, stale bread, olive oil. Thick enough to stand a spoon in. The ultimate Tuscan comfort food.

Pasta e Fagioli

Must-See
Veneto/all ItalyRegion/Origin
SignatureKey fact

Pasta and bean soup — every region has its version. The Venetian version uses maltagliati pasta. Rome uses ditali. All are magnificent.

Minestrone

Must-See
All ItalyRegion/Origin
SignatureKey fact

The vegetable soup — every household's recipe is different. Seasonal vegetables, beans, sometimes pasta or rice. Milan adds rice; Genoa adds pesto.

Stracciatella

Must-See
Rome/LazioRegion/Origin
SignatureKey fact

Egg-drop soup in broth — beaten egg and Parmigiano swirled into clear broth. Simple, comforting, the cure for everything. Named for the "rags" of egg.

Acquacotta

Must-See
Maremma, TuscanyRegion/Origin
SignatureKey fact

Cooked water — a peasant soup of stale bread, tomato, onion, and a poached egg. Sounds humble; tastes extraordinary. The Maremma cowboys' fuel.

💡 Pro tip: The best way to understand Italian soups & zuppe is to eat them in their home region. A dish in its birthplace always tastes different — and better.

Where to start

Start with the classics, then explore regional variations. Italian soups & zuppe rewards the curious and the hungry.

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