Every Tuscan family has a recipe for this soup that has been refined and passed down through generations. The name means reboiled, referring to the fact that it is commonly consumed on the day after its preparation, when it is reheated with a dash of olive oil.

Pappa al pomodoro is a thick Tuscan soup consisting of fresh tomatoes, bread, olive oil, basil, and garlic. The soup can be served warm or chilled. For the authentic version, only costoluto fiorentino tomatoes and pane toscano bread should be used in the dish.

Minestra di pane, translated as bread soup, is a traditional Tuscan dish made with day-old stale bread and a mixture of fresh garden vegetables. The recipe has peasant origins (hence the use of varied offerings from the Tuscan soil) and must always incorporate two key ingredients: beans and black cabbage.

Zuppa Toscana is a traditional soup made with Italian sausage, chicken broth, bacon, cream, and vegetables such as onions, kale, and potatoes. Due to its bold flavors and nutritive value, the soup is especially popular during the cold winter months.

Frantoiana is a traditional Tuscan soup. It's usually made with borlotti beans, lard, mountain herbs, parsley, leeks, pumpkin, potatoes, white cabbage, black cabbage (cavolo nero), zucchini, basil, carrots, celery, onions, garlic, hot peppers, fennel seeds, stale bread, and extra-virgin olive oil.

Bordatino is a traditional Tuscan soup made with vegetables, beans, and cornmeal as the main ingredients. In the past, the soup used to be prepared on the ships, hence the name bordatino or zuppa di bordo, meaning boat soup. On the ships, it was typically accompanied by the catch of the day, but the soup soon spread to the countryside, where it was usually prepared only with vegetables.

Carabaccia is the original onion soup originating from Tuscany. It dates back to the Renaissance, was Leonardo DaVinci's favorite, and consists of thinly sliced red onions, ground almonds for thickening, cinnamon, salt, pepper, olive oil, toasted bread, vegetable stock, grated cheese such as Pecorino or Parmigiano-Reggiano, wine vinegar, and either honey or sugar to bring out its sweet and sour flavors.

Ginestrata is a traditional Tuscan soup that is usually served at formal events and weddings. It is made with egg yolks, Marsala wine, chicken broth, butter, cinnamon, nutmeg, and sugar. This thin soup is sometimes cooked in an earthenware pot, and it is typically garnished with a combination of sugar and cinnamon that are sprinkled on top.

Originally a peasant food, acquacotta (lit. cooked water) is a traditional Tuscan soup whose origins date back to the Middle Ages when it was prepared in the coastal region of Maremma. Back then, acquacotta was the typical lunch of butteri Maremmani, the cattle breeders who populated the area, but it was also popular among charcoal burners who were living in Tuscan forests.