Zuppa alla Valpellinese (Valpellinese style soup)

Zuppa alla Valpellinese, or Seupa à la Valpellenentse, is a classic dish from Valpelline, a town in the Aosta Valley. So beloved is this hearty soup that it even has its own festival—the Sagra della Seupa à la Valpellenentse—held every year during the last weekend of July.

Traditionally, this soup was made with just stale white bread, Fontina DOP, beef broth, and butter, served in cocotte di terracotta (terracotta dishes). Over the years, it has inspired a variety of reinterpretations. Some versions, like the one we’re sharing, include rye bread and savoy cabbage, while others use vegetable broth instead of beef broth or incorporate different cheeses alongside Fontina.

This hearty, layered soup is the perfect way to embrace the chill of a frosty day. With rich flavours from savoy cabbage, rye bread, and the silky melt of Fontina DOP cheese, it’s a comforting classic that’s easy to make. Whether you stick to the traditional recipe or add your own twist, one thing is non-negotiable: Fontina DOP cheese. This iconic cheese, produced exclusively in the Aosta Valley, ensures the dish’s authentic taste and luxurious creaminess.

Servings: 4

Ingredients:

• 14 oz (400 g) savoy cabbage
• 7 oz (200 g) rye bread, sliced
• 9 oz (250 g) Fontina DOP cheese, sliced
• 4 cups (1 L) beef stock
• 4 oz (40 g) butter
• A pinch of cinnamon
• Salt and pepper, to taste

Step-by-Step Instructions:

1. Prepare the cabbage:
   Trim 14 oz (400 g) Savoy cabbage by removing the tough outer leaves and the central core. Slice it into strips about ½ inch (1 cm) wide. Cook the cabbage in 4 cups (1 L) beef stock until tender, then drain, reserving both the cabbage and the stock.
2. Slice the bread:
   Cut 7 oz (200 g) rye bread into slices about ¼ inch (½ cm) thick. Set aside.
3. Slice the cheese:
   Remove the rind from 9 oz (250 g) Fontina DOP cheese and slice it thinly.
4. Assemble the soup:
   Preheat your oven to 350°F (180°C). Butter two individual oven-safe dishes or one larger baking dish.

1. • Arrange a layer of rye bread slices at the bottom.
   • Spread a layer of the cooked savoy cabbage over the bread.
   • Add a layer of Fontina cheese.
   • Repeat these layers two more times, finishing the top layer with bread and cabbage (no cheese).

5. Add the stock:
   Pour the reserved beef stock evenly over the dish, ensuring the bread is well-soaked. Let it sit for a few minutes to absorb the liquid.
6. Add butter and seasonings:
   Melt 1.4 oz (40 g) butter and drizzle it over the cabbage. Sprinkle a pinch of cinnamon and season with salt and pepper to taste.
7. Bake the soup:
   Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden and bubbling.
8. Finish with cheese:
   After 20 minutes, top the soup with the remaining Fontina cheese and bake for another 10 minutes, until the cheese melts beautifully.
9. Serve:
   Let the soup rest for 2–3 minutes before serving it piping hot.

Buon appetito!

Nutritional Information (per serving):
Calories: 520 kcal | Protein: 20 g | Carbohydrates: 34 g | Fat: 33 g | Saturated Fat: 20 g | fibre: 3 g | Sugar: 4g | Sodium: 880 mg | Cholesterol: 85 mg

Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.