SOUP MUGS
AND SPOONS
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Italian Soup Recipes

Italians have many ways of referring to different types of soup.   Zuppa, minestra, minestrina, and minestrone are just a few of the names.  The terminology is open to individual interpretation and varies according to region.  In Tuscany, bread and beans are the typical soup ingredients while southern Italians use a lot of vegetables.  Northerners use more meat and cheese in their soups and Neapolitans like leafy greens in theirs.  Italian soups are usually served warm or at room temperature rather than hot or chilled.
Ribollita - Tuscan Bean Soup
Pasta e Fagiole
Italian Bean, Grain, and Legume Soups

Pasta e Fagioli
Chickpea Soup in the Style of Molise
Barley and Bean Soup
Venetian Pea and Rice Soup
Cream of Artichoke Soup
Italian Cream Soups

Cream of Artichoke
Cream of Cauliflower
Cream of Fennel
Potato-Leek Soup
Cream of Cardoon
Stracciatelle
Quick and Easy Italian Soups

Stracciatelle
Tomato and Spinach Soup
Easy Chicken Soup
Quick Minestrone
Kale and Bean Soup
Ham, Bean, and Spinach Soup
Italian Soups with Meat

Italian Wedding Soup
Ham, Bean, and Spinach Soup
Lentil and Sausage Soup
Spit Green Pea Soup
Minestra alla Genovese
Italian Vegetable Soups

Minestra alla Genovese
Vegetarian Tortellini Soup
Minestrone
Broccoli and Garlic Soup
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Copyright  2001 - 2016   Sandra Laux
WHY DO SOUPS AND STEWS
TASTE BETTER THE NEXT DAY?
A science editor from Cook's Illustrated
magazine explains that even after cooking
ceases, many chemical reactions continue
to take place in foods.  In the case of a soup
or stew containing milk or cream, the lactose
breaks down into a sweeter-tasting glucose. 
Similarly, the carbohydrates in onions
develop into sugars such as fructose and
glucose.  Proteins in meat turn into individual
amino acids that act as flavor enhancers. 
Finally, starches in potatoes and flour break
down into flavorful compounds.  Taste
testers unanimously found that soups held
for two days were "sweeter", "more robust
tasting," and "well-rounded."
STOCKPOT
AND LADLE
TAKE SOUP
TO WORK
*BPA-free material
•Dishwasher safe
•Microwave safe
•Freezer safe
•Watertight
Holiday Soups
Roasted Butternut Squash Soup
Cream of Mushroom Soup
Corn and Crab Soup
Green Bean Soup with Pesto Swirl
Ribollita - Tuscan Bean Soup
Ribollita means 'reboiled' because this Tuscan bean soup is best made a day in advance to let the flavors develop, then reheated.  Lacinato kale, called cavolo nero, literally "black cabbage", is a traditional ingredient in ribollita.