Stracciatella is an Italian soup made with meat stock and a mixture of semolina flour, Parmigiano Reggiano, and an egg. The egg mixture is slowly poured in the stock in order to make straccetti (little rags) in the liquid. The soup is usually served with more grated cheese on the side.

Traditionally, it is prepared for Easter, when it is served as the first course. Stracciatella soup should not be confused with the eponymous ice cream flavor that was invented in 1962.

Zuppa di ceci e castagne is a traditional soup originating from Lazio. It's usually made with a combination of chickpeas, chestnuts, pancetta, onions, garlic, olive oil, tomatoes, parsley, dried chili peppers, meat stock, and salt. The pancetta, onion, and garlic are fried in olive oil and mixed with chopped tomatoes and parsley.

The chickpeas and dried chili peppers are added to the pot and the mixture is covered with stock and slowly simmered for more than an hour. Once the chickpeas soften, the soup is seasoned with salt and the chestnuts are added to the soup. It's then simmered for about twenty minutes until the chestnuts are soft, and the soup is ready to be enjoyed.

Sbroscia or zuppa di lago is a traditional fish soup originating from the Bolsena area. The soup is usually made with a combination of fish from the Bolsena lake, mint, potatoes, onions, garlic, tomatoes, stale bread, hot peppers, olive oil, and salt.

This old dish was most commonly made by fishermen, and the lake's water is traditionally used to prepare the fish soup. The fish used in the soup are often sliced tench, eel, pike, and perch. The soup is cooked in earthenware vessels until everything is fully cooked and the consistency becomes dense. 

Minestra spezzata or Broken soup is a traditional Roman Jewish soup. It's usually made with a combination of spaghetti, tomatoes, onions, garlic, olive oil, parsley, and salt. The chopped onions and crushed garlic are sautéed in olive oil, then mixed with the tomatoes that are mashed with a fork while the mixture is simmering.

The spaghetti are broken into pieces and added to the soup with some water. The soup is cooked until the spaghetti become al dente, and it should be brothy. Once done, minestra spezzata is ladled into bowls and sprinkled with parsley, then served while still hot.

Boccette in brodo is a traditional dish originating from Rome. This Roman Jewish soup consists of meatballs in broth. The ingredients usually include carrots, onions, celery, parsley, salt, ground beef, soup bones, and either beef marrow or butter.

The soup bones, carrots, celery, onions, salt, and parsley are boiled in water over medium heat for about one hour. The ground beef is formed into meatballs, and a tiny piece of marrow or butter is inserted into each ball. The meatballs are added to the broth and cooked until done.