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Italian Food
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Soups.

From vegetable-led minestrone to bread soups and seafood stews, find a bowl worth lingering over. Course labels distinguish first courses from more substantial main dishes.

13 specialties

Antipasti: starters · Primi: pasta, rice & soups · Secondi: mains · Contorni: sides · Street food: breads & snacks · Dolci: desserts

A bowl of red vegetable soup with celery, carrots, peas and pale beans, with two slices of grilled bread alongsidePrimi

Acquacotta

Slow-cooked onions, celery and tomatoes make a savory broth, served over toasted bread with an egg and grated pecorino.

Round bread dumplings flecked with speck and parsley in clear beef broth with chopped chivesPrimi

Canederli allo Speck

Bread dumplings dotted with speck and herbs simmer gently, then arrive in clear beef broth with a finish of chopped chives.

A red pot of tomato seafood stew with mussels, shrimp and white fishSecondi

Cioppino

Fish, mussels and shrimp cook in a tomato-and-wine broth, making a San Francisco seafood stew to serve with bread.

Pork, chicken and sliced sausage with leafy greens and grated cheese in a white soup bowlPrimi

Minestra Maritata

Tender pieces of pork and chicken meet leafy greens in a savory broth, a substantial Neapolitan soup finished with grated cheese.

A bowl of vegetable soup with white beans, carrots, potatoes and green vegetables in a light tomato brothPrimi

Minestrone

Seasonal vegetables and white beans simmer in a light tomato broth, with small pasta adding substance to this Italian soup.

A thick serving of small tubular pasta and chickpeas in a white bowl with a spoon, against a dark backgroundPrimi

Pasta e Ceci

Small pasta cooks with chickpeas, rosemary and a little tomato, with anchovies adding savory depth to this Roman-style bowl.

A pot of small pasta and white beans in tomato broth with chopped vegetables and leafy greensPrimi

Pasta e Fagioli

Small pasta and creamy white beans share a tomato broth with softened vegetables, rosemary and a finishing spoonful of olive oil.

A rustic bowl of bean and vegetable soup with carrots and dark greensPrimi

Ribollita

Bread thickens a Tuscan soup of cannellini beans, kale and vegetables into a soft, substantial bowl finished with olive oil.

Chunks of braised beef in a dark sauce with small carrot pieces, served in a shallow ceramic bowlSecondi

Spezzatino di Manzo

Beef pieces braise slowly with red wine, onion, carrot, celery and mushrooms until tender in a concentrated, savory sauce.

Egg ribbons in a bowl of broth with leafy greensPrimi

Stracciatella alla Romana

Beaten eggs and Parmigiano-Reggiano form soft ribbons in hot broth, making a light Roman first course with a gently savory finish.

Small yellow ring-shaped filled pasta in pale golden broth in a deep white bowlPrimi

Tortellini in Brodo

Small rings of egg pasta enclose pork, prosciutto and mortadella, served in a clear, savory meat broth.

Pieces of fish and shellfish in a red tomato broth, with toasted bread and parsley in a terracotta bowlSecondi

Zuppa di Pesce

Pieces of fish and squid share a tomato broth with mussels and clams, served with toasted bread for the juices.

Creamy pale soup with pieces of sausage, sliced potatoes and leafy kale in a dark handled bowlPrimi

Zuppa Toscana

Crumbled sausage, tender potatoes and kale fill a creamy broth, with fennel and a little chili bringing warmth to each spoonful.

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