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X Italian Soups
Chick Pea Soup, Milanese Style (with bacon, mushrooms, tomatoes, sausages and sage)
Originated from: Milan, Lombardy, Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Hunter's Soup/ Zuppa alla Cacciatora (using dried mushrooms, onions, ground veal, egg yolks and cream)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Celery and Bean Soup (with tomatoes, seasoned with parsley, basil and garlic)
Originated from: Abruzzo or Calabria
Occasion: Any time
Contributed by: Dorinda (nee Carosella) Cavanaugh

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rice soup
Rice soup/Minestra di Riso (with meat stock and rice)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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italian potato soup with gnocchi
Potato soup/Zuppa alla Provinciale (made with potato gnocchi)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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soup alla Maria Pia
Soup alla Maria Pia (with white beans, peas, eggs and cream)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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polentina
Polentina alla Veneziana (soup made with corn meal and milk)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Zuppa di Broccoli/Broccoli and Macaroni Soup (flavored with tomato paste and salt pork)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Vermicelli Soup/Minestrone con Vermicelli (using string beans, potatoes, tomato and basil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Vermicelli in Soup/Tagliatelli in Brodo (Home-made fresh Tagliatelli cooked in soup stock)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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