Minestra maritata is a traditional soup originating from Naples. In America, it is known as Italian wedding soup, which is quite wrong as the translation of minestra maritata means married soup and refers to the marriage of vegetables and meat, the key ingredients in this soup.

In the past, the soup was made with a combination of leftovers cured and fresh meat (typically pork) and leafy greens. Nowadays, it's made with any combination of escarole, torzella (curly kale), chicory, puntarelle, borage, Savoy cabbage, guanciale, ham hocks, lard, pork ribs, beef, pork, and sausages.

The ingredients are simmered in a rich broth until tender, and the soup is then served with grated cheese on top, if desired.