zuppe

Zuppe is the plural form of zuppa in Italian, referring to soups or soup-like dishes. In Italian cuisine, zuppa denotes hot, liquid dishes that range from clear broths to thick, hearty preparations. The plural zuppe is used when speaking of multiple soups or a category of soups. Zuppe are commonly served as a primo piatto (first course) in traditional meals, though some varieties can appear as a light main course or starter.

Common ingredients and styles vary widely. Zuppe can be brothy, based on vegetables, legumes, or seafood, or thickened with bread, pasta, or rice. Regional specialties include ribollita (a Tuscan bread- and vegetable-based soup), pappa al pomodoro (bread with tomato), zuppa di ceci (chickpea soup), zuppa di cipolle (onion soup), and zuppa di pesce (fish soup). Many recipes begin with sautéed onions or garlic and evolve with vegetables, beans, or seafood, simmered in stock or water with herbs. Finishing touches often include olive oil, Parmigiano-Reggiano, or fresh herbs added just before serving.

Regional variety and culinary roles differ across Italy. Northern kitchens tend toward heartier preparations with potatoes, barley, or mushrooms; central regions favor bread-thickened soups; southern zuppe commonly feature tomatoes, legumes, and seafood. In coastal areas, fish soups are prominent, while inland areas may emphasize seasonal vegetables and pulses. The term zuppe also appears in traditional dishes with regional nuances and seasonal variations.

Etymology and related terms: Zuppa is the Italian word for soup, with zuppe as its plural. Notable cross-cultural items include Zuppa Inglese, a layered dessert whose name references soup but is sweet rather than savory.