The history of this soup was from one of the smallest Italian villages, Valpelline, not far from Aosta, nestled in the mountains of the Pennine Alps, and the dish was considered peasant food.
When I read the ingredients I felt it was very similar to the French version of an onion soup, however, this was much simpler and basic, thankfully, and still fantastic in flavor.
The original recipe calls for stale white bread, we prefer rye or pumpernickel and have adapted it slightly for more flavor.
Although the soup has just a few ingredients and is quickly made, it's still one of the most popular and is even served at festivals during the month of July with this traditional dish, along with music and dancing in the Aosta Valley.
During the winter months, I truly enjoy this bowl of cheesy delicious soup and serve this with hard-crusted Italian bread made Tuscan style.
Certainly, over the years this vintage recipe has evolved with many changes, this is a basic recipe we still love just as simple as it was made many years ago.
Below the bottom, you will find a printable copy to make in your own kitchen.
Easy Italian Soup Recipes
I have always enjoyed simplicity when making Italian foods, like escarole and beans and polenta(without meat and they've been compared it to grits) with fresh tomato made into a simple marinara sauce.
Meals were all prepared as part of the poorest housewives and some of the best of all peasant food with a wonderful passion and culture in history.
These meals fed a large family economically and are still delicious.
Ingredients Needed to Make this Recipe
- strips of savoy cabbage
- beef broth
- stale rye or white bread
- butter
- Fontina cheese
- garnish: cinnamon
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Simple Recipes:
Vintage Italian soup recipes are the best way to feed a large family economically and this is one everyone loves with its melty cheese on top.
Simple recipes are the best sometimes less is more.
Below you will find our step-by-step recipe and just a tad adapted.
Yield: 4
Seupa a la Vapelenentse
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
Ingredients
- 4 1/2 cups of savoy (curly cabbage) cabbage sliced into 2-inch strips
- 1 1/4 cups of thin slices or grated fontina cheese
- around 4 slices of stale rye bread (or white bread)
- 4 cups more of beef broth ( you can also boil cabbage and make cabbage broth instead but will need to make that with the cabbage first before completing this recipe)
- 8 tablespoons of butter for drizzling on top
- 1/8 of a teaspoon of cinnamon (this is a garnish for on top you may need a pinch more.)
- salt, and pepper to taste
Instructions
- Wash and cut the cabbage into strips and remove the tough stalky parts.
- Cut the stale bread into strips or 1-inch pieces.
- Pour the beef stock into a pan until simmering then add the cabbage cook for around 5 minutes, and drain reserving stock.
- Heat the oven to 400 degrees.
- Place a layer of bread in your oven-proof bowl and layer cheese, cabbage finishing with cheese and a pinch of cinnamon, and a drizzle of butter on top.
- Pour the stock over the bread and cheese and bake for 30 minutes.
- I place these on a large cookie sheet for any spillage you can also line it with aluminum foil for easy cleanup.
- If it begins to dry add more stock.
- We usually brown the top of the cheese under a broiled for a browner crispy cheese.
- This makes around oven-proof bowls of soup.
Nutrition Facts
Calories
482.43Fat (grams)
37.2Sat. Fat (grams)
22.79Carbs (grams)
21.09Fiber (grams)
4.35Net carbs
16.75Sugar (grams)
3.68Protein (grams)
17.83Sodium (milligrams)
1617.86Cholesterol (grams)
108.05
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Wedding Soup
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