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Maccu – aSicilian soup and also a foodstuff that is prepared with dried and crushedfava beans (also known as broad beans) andfennel as primary ingredients.[10][11] It dates back to ancient history.[10][12][13]
Minestra di ceci – prepared with chickpeas as a main ingredient, it is a common soup in theAbruzzo region of central Italy.[14][15]
Minestrone – a thick soup made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
Panada – in northeastern Italy, it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched with eggs, beefbroth, and grated cheese. It was frequently prepared as a meal for elderly or ill people.
Pappa al pomodoro – a thickTuscan soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients
Ribollita – a famous Tuscansoup, a heartypotage made with bread and vegetables.[16] There are many variations, but the main ingredients always include leftover bread,cannellini beans and inexpensive vegetables such as carrot, cabbage, beans,silverbeet,cavolo nero, and onion. Its name literally means 'reboiled'.
Sciusceddu – prepared using meatballs and eggs as primary ingredients
Stracciatella – consists of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring.
Walnut soup – prepared in thePiedmont region of northern Italy, which has a significant amount of walnut groves[17]
Zuppa alla modenese – made with stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg, and croutons[18]
Zuppa del canavese – made from white stock, tomato puree, butter, carrot, celery, onion, cauliflower, bacon fat, Parmesan cheese, parsley, sage, salt, and pepper[19]
Zuppa toscana – made withsausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, and potatoes
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