Italian soups

thumb|Minestrone Minestrone ( , ) or minestrone di verdure is a thick vegetable soup of Italian origin. It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice, and is characterized by the mixture of different vegetables and not very fine pieces (otherwise it is called ). Minestrone is traditionally made without meat, but it has no precise recipe and can be made with many different ingredients.

Ribollita () is a Tuscan panade (a variety of bread soup) made with bread and vegetables, often from leftovers. There are many variations, but it usually contains 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.

pasta dish

thumb|Acquacotta at a restaurant in Milan, Italy thumb|Acquacotta, bean, and minestrone Acquacotta (; ) is an Italian broth-based bread soup 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.

egg-based soup typical of central Italy

Italian soup dish

Italian soup consisting of green vegetables and meat

Buridda is an Italian seafood soup or stew originally from the Liguria region of Italy. Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time (9–10 minutes). It has also been described as a stew, or as similar in texture to a stew.

thumb|Vicia faba|Fava beans (here fresh and in the pod, rather than dried) are a primary ingredient of maccu. thumb|right|Fresh fava beans, shelled and steamed Maccu (also known as maccu di fave and sometimes referred to as macco) is a Sicilian soup with a dense texture and also a foodstuff that is prepared with dried and crushed fava beans (broad beans) and wild fennel as primary ingredients. Several dishes exist using maccu as an ingredient, such as bruschetta al maccù and maccu di San Giuseppe, the latter of which may be served on Saint Joseph's Day in Sicily.

Italian national dish, a kind of cheese soup

Panada or panado is a variety of bread soup found in some Western European and Southern European cuisines and consisting of stale bread boiled to a pulp in water or other liquids.

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.

Italian soup

type of soup