by Nadia, Updated Soups and Stews
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A traditional soup originally from Bologna, zuppa imperiale is made up of soft cheesy cubes of baked frittata served in hot broth. This flavorful soup, once reserved for special occasions, is the perfect comfort food to warm up with on a cold winter night!
What is Zuppa Imperiale?
Zuppa Imperiale is a dish made in Bologna, in Emilia Romagna. It is said to have originated in Austria and introduced in Bologna by the Emperor Napoleon 1’s second wife, the Duchess of Parma Marie Louise. Hence the royal title, I suppose!
This simple soup basically consists of a frittata that is baked, cut into cubes and served in a meat or chicken broth. These little cubes have a soft and spongy texture, yet are firm enough to hold up in the broth without becoming soggy.
Other than eggs and Parmigiano cheese, the original recipe calls for flour or semolina and butter.
There are several variations of this recipe and the one I am sharing with you came from my husband’s dear nonna, who was originally from the Puglia region. She named this pasta all’uovo or egg pasta. This soup was prepared for special occasions, my husband suggesting perhaps for Easter.
How she stumbled upon this recipe I do not know, nor do I know how it came to be that she used breadcrumbs in place of flour or semolina.
However, after testing this recipe with my husband based on his memories of his nonna’s dish (since we do not have the original written recipe), we are quite pleased with the outcome!
Table Of Contents
- What is Zuppa Imperiale?
- Why this recipe works
- Ingredient list
- Step by Step Instructions
- Recipe Notes
- More delicious soup recipes for you to check out!
- Zuppa Imperiale (Imperial Soup Recipe)
Why this recipe works
- This recipe was apparently reserved for special holidays in Bologna, however it is so easy to make in little time and therefore makes for a perfect cold winter night’s dinner.
- Very few ingredients are needed for this recipe: eggs; breadcrumbs; grated Parmigiano cheese; freshly chopped parsley and nutmeg (optional). Probably ingredients that you have on hand all the time!
- Once baked, these delicious spongy and cheesy flavored cubes may be served immediately in hot broth or refrigerated for a couple of days until you are ready to serve your soup.
Ingredient list
- Eggs: only 6 shown here but I realized several more were needed to fill the pan!
- Grated Parmigiano cheese
- Breadcrumbs
- Freshly chopped parsley
- Salt, to taste
- Nutmeg, just a pinch (optional)
- Chicken broth: or meat broth if you prefer
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Preheat your oven to 350 degrees F and line a 12 X 9 inch baking dish with a lightly greased sheet of parchment paper.
- In a large bowl beat together 10 large eggs.
- Stir in grated Parmigiano cheese; breadcrumbs; chopped parsley; salt and a pinch of nutmeg. The mixture will resemble a thick pancake batter.
- Pour into the prepared baking dish and smooth it out evenly with a spatula.
- Bake for 25-30 minutes until set in the middle and the edges begin to brown lightly.
- Let cool then cut into 1 cm cubes with a serrated knife.
- If serving immediately, drop the cubes into a pot of simmering chicken broth and serve immediately with extra Parmigiano cheese at the table.
- The cubes may be prepared a day or two ahead and kept refrigerated until served.
Recipe Notes
Variations
-Although I have yet to try it, I have seen variations made with finely chopped mortadella stirred into the egg mixture. Definitely on my to do list!
-Can be served with a meat broth instead of chicken broth.
-Substitute vegetable broth for a vegetarian verson.
Can the frittata be prepared ahead?
-Yes it can. Cut it into cubes, once cooled, and refrigerate for up to 2 days.
-The cubes may be frozen and dropped directly from frozen in the hot broth. However, in my opinion, since it requires so little effort and time to prepare, I don’t recommend freezing.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
More delicious soup recipes for you to check out!
- Pastina Soup with Tiny Meatballs
- Italian Chicory, Cheese and Egg Soup
- Italian Minestrone Soup
- Meatball and Escarole Soup
- White Bean and Potato Soup
- Broccoli and Potato Soup with Pasta
- Swiss Chard and White Bean Stew
Tried this recipe?Mention @mangiabedda or tag #mangiabedda!
Zuppa Imperiale (Imperial Soup Recipe)
A traditional soup originally from Bologna, zuppa imperiale is made up of soft cheesy cubes of baked frittata served in hot broth. This flavorful soup, once reserved for special occasions, is the perfect comfort food to warm up with on a cold winter night!
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Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Course: Main Course
Cuisine: Italian
Keyword: frittata cubes in chicken broth soup, zuppa imperiale soup
Servings: 6 servings
Calories: 468kcal
Author: Nadia Fazio
Ingredients
- 10 large eggs
- 12 tbsp. grated Parmigiano cheese plus extra for serving
- 12 tbsp. breadcrumbs
- ¼ cup parsley chopped
- ½ tsp. salt
- pinch nutmeg optional
- 8 cups chicken broth preferably homemade
US Customary – Metric
Instructions
Preheat oven to 350 degrees F and line a baking dish (12 X 9 inch) with a lightly greased sheet of parchment paper.
In a large bowl beat together 10 large eggs.
Stir in grated Parmigiano cheese; breadcrumbs; chopped parsley; salt and nutmeg. The mixture will resemble a thick pancake batter.
Pour the mixture in the prepared baking dish and spread it evenly with a spatula. Bake for 25-30 minutes until set in the middle and the edges begin to brown lightly.
Meanwhile, bring chicken broth to a simmer in a large pot.
Let the frittata cool then cut into 1 cm cubes with a serrated knife. If serving immediately, drop the cubes into a pot of simmering chicken broth and serve immediately with extra Parmigiano cheese at the table.
The cubes may be prepared a day or two ahead and kept refrigerated until served.
Notes
Variations:
Although I have yet to try it, I have seen variations made with finely chopped mortadella stirred into the egg mixture. On my to try list!
Can be served with a meat broth instead of chicken broth
Substitute vegetable broth for a vegetarian version.
Can the frittata be prepared ahead?
-Yes it can. Cut it into cubes, once cooled, and refrigerate them for up to 2 days.
-The cubes may also be frozen and dropped directly from frozen in the hot broth. However, in my opinion, since it requires so little effort and time to prepare, I don’t recommend freezing.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Nutrition
Calories: 468kcal | Carbohydrates: 34g | Protein: 33g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 340mg | Sodium: 1426mg | Potassium: 550mg | Fiber: 1g | Sugar: 7g | Vitamin A: 901IU | Vitamin C: 4mg | Calcium: 464mg | Iron: 4mg
Reader Interactions
Comments
Russell Stover MIS/CS
Hi Nadia,
My great grandparents came here during WWII. They brought a recipe for Escarole soup. It was chicken broth, chicken, Escarole, egg pancakes (frittata), and mini meatballs. The egg pancakes as we called them, were made from 12 eggs, 12 heaping spoonfuls of pecorino romano cheese, and 12 heaping spoonfuls of flour. So 12, 12 ,12, parsley and some other spices are added upon preference .Then they get fried in oil in a cast iron pan. This brought the flavor out. Then you cut into 1″ squares and put into soup. Every year for Thanksgiving we would make 5-8 gallons of this soup, depending on how many people come to dinner. It freezes well. Your recipe is the first time I’ve seen the egg frittatas.Reply
- Nadia
Hello Russell, you’re reminding me that my mom made a similar soup with the mini meatballs and escarole, but without the egg pancakes. Your recipe sounds delicious to me as well! My husband’s family always referred to this frittata soup as “pasta all’uovo” and after doing some research I found that it is called, especially in Northern Italy, zuppa imperiale. Thanks for sharing!
Reply
- Dawn
Oh, and we also put 12 tablespoons of shredded mozzarella in it!
Reply
- Dawn manley
My great aunt from Riccia used the same recipe as your (12,12 and 12 with romano rather than Parmesan with the addition of 4 ounces of prosciutto and black pepper. . We baked it as described in the recipe and we cut it in very small cubes. I’ve never seen this anywhere else! Thank you!
Reply
- Nadia
Hi Dawn, I’m sure it is tasty with prosciutto. In fact I have also seen versions with mortadella. But I haven’t heard about mozzarella added as well, I’m intrigues and I think I’ll give it a try, thanks for sharing!
Reply
A soup that’s both simple and elegant.
Reply
- Nadia
It definitely is, thanks Frank!
Reply
- Anna Bucciarelli
I love this … I thought it was my own invention until when newly married we visited my husband’s aunt who served the frittata, cut into cubes, on the side for us to add to our soup as we wished, and it is what I have always done since. With these very cold days here in New England, I will be making this very soon … maybe even tonight! Thank you again Nadia for keeping traditions alive.Reply
- Nadia
Hello Anna, I thought it was my husband’s nonna’s invention until I found that it was actually called zuppa imperiale! Such a fancy name for a simple dish but it is so easy, tasty and perfect for our frigid winters!
Reply
