Zuppa Imperiale, a classic soup from Emilia-Romagna. Known for its golden, tender cubes floating in fragrant broth, this dish is a holiday staple in the region.
Reasons to love it? It’s an authentic recipe with just six simple ingredients, perfect for festive gatherings or any time you crave a comforting bowl of Italian tradition.
To make the cubes, whisk eggs with melted butter, then fold in Parmesan, semolina, salt, and a pinch of nutmeg. Bake until golden, then cut into delicate cubes. These little bites absorb the broth beautifully, creating a light yet flavourful soup.
A bowl of Zuppa Imperiale is like a warm hug from Italy’s culinary heart.
What is ‘Zuppa Imperiale’?
Zuppa Imperiale is a traditional dish from the Emilia-Romagna region in northern Italy, specifically associated with the city of Modena. This rich and comforting soup has a royal connection—its name, “Imperiale,” reflects its origins as a dish fit for the nobility, often served at the tables of the wealthy.
The soup is a velvety broth enriched with small, fluffy dumplings made from semolina flour, egg, and parmesan cheese. The dumplings, often referred to as “strichetti”, have a delicate texture and a subtle cheese flavour that perfectly complements the rich, aromatic broth. The use of broth—usually chicken or beef—gives the soup its deep flavour, making it a warming and satisfying dish.
It is a dish that can be enjoyed at any time of the year, but it is especially popular during the colder months. The warmth and richness of the broth, combined with the delicate dumplings, make it a comforting meal during the winter. It’s also commonly served during special occasions or family gatherings, often as a first course in larger meals.
Zuppa Imperiale is deeply rooted in the culinary traditions of Emilia-Romagna, yet it remains somewhat of a hidden gem outside of the region and among younger generations. I only discovered it recently, despite having lived in Emilia-Romagna for 25 years! As part of my mission to bring you the best traditional Italian recipes through my series “The Italian Series,” I couldn’t resist sharing this comforting, delicious dish with you. It’s a true representation of the region’s culinary history, with humble yet indulgent flavours that have been passed down through generations.
Tips
- The broth is the heart of the soup, so the best option would be to make a rich, homemade chicken or beef broth. The deeper the flavour, the better the soup will be. If you’re short on time like me, you can use a good-quality stock.
- The dumplings (or strichetti) should be soft and light. When mixing the ingredients, don’t overwork the dough, as it could make the dumplings tough.
- The dumplings need to be gently simmered in the broth for just a few minutes. Overcooking them can make them mushy, so keep an eye on them as they cook.
Storage
It’s best to store the broth and dumplings separately.
Fridge: That way, the dumplings retain their texture and don’t absorb too much liquid. If you’re planning to store the soup for more than a day, prepare fresh dumplings and add them to the reheated broth just before serving. This way, they stay firm and delicious.
Freezer: If you plan to freeze the soup, freeze the broth and dumplings in separate containers. This prevents the dumplings from getting soggy once thawed and reheated.
More Brothy Soups
Zuppa Imperiale (Imperial Soup)
Ingredients
- 4 eggs
- 70 g melted butter
- 135 g semolina
- 90 g Parmesan cheese
- salt
- nutmeg
- chicken stock for the broth
Instructions
- Whisk eggs and melted butter together then add Parmesan cheese, semolina, a pinch of nutmeg, and salt until smooth.
- Pour into a greased dish and bake at 180°C for 20-25 minutes until firm and golden. I used a 20×30 cm tin. The thickness of the batter was ~1cm. Use a spatula to help you smooth down the surface.
- Let it cool down then cut into small cubes (~1x1cm)
- Add the cubes to a plate and pour boiling stock.