''Soup'' what?

"croutons" and "noodles" are two ingredients that are often served on soup.

Thank you very much, Ivanhr, but is there an umbrella term for all these different "soup-fillings"?

Could someone, please, be so kind as to help me with this?

And if there isn't such a word, how would you express it?

Thank you in advance!

The word "thickener" might apply. Flour, barley, pieces of bread, and other types of starches are typically used for this, and I suppose you could also consider pasta, in any form, as a "thickening agent" in a soup.

Thank you very much, Anonymus! So far I thought of ’’thickener’’ as some sort of liquid or cream (e.g. made from flour and sour cream), but maybe we can also use it for things which consist of pieces…

I have heard the term "filler", but I don't think filler ingredients necessarily have to increase the calorie content significantly to be called filler. There is the verb "fortify", though. That sounds more like adding calories or at least nutrients of some kind. To fortify the soup with pasta. (Not a much used expression, though.)

CJ

Thank you very much, CalifJim!! Fantastic!