Best 5 Italian Bread Soup Recipes
Escape the ordinary and embark on a culinary adventure with our diverse collection of Italian bread soup recipes. From the classic Tuscan Panzanella to the hearty Ribollita, each dish is a testament to the rich culinary heritage of Italy. Savor the vibrant flavors of fresh summer vegetables in the Panzanella, where crusty bread cubes soak up the juicy goodness of tomatoes, cucumbers, and basil. Experience the rustic charm of Ribollita, a hearty Tuscan soup that combines leftover bread with beans, kale, and savory herbs.
Indulge in the creamy delight of Stracciatella alla Romana, where soft bread dumplings swim in a rich chicken broth enhanced with eggs and Parmigiano-Reggiano cheese. For a taste of Ligurian tradition, try the comforting Minestrone alla Genovese, a vegetable-packed soup featuring pesto and pasta. And don't miss the unique flavors of Acquacotta, a simple yet flavorful soup from Maremma region, made with stale bread, tomatoes, onions, and herbs.
These Italian bread soup recipes are not just culinary delights; they are also a celebration of resourceful cooking and the art of transforming simple ingredients into extraordinary meals. So gather your ingredients, warm your kitchen, and prepare to be captivated by the magic of Italian bread soups.
PAPPA AL POMODORO (ITALIAN BREAD AND TOMATO SOUP)
This is a stick-to-your-ribs soup that is homey and delicious. You not only economize with this recipe by using up your stale bread deliciously, you also prepare an international treat that few know about and really needs more recognition. Please note that this could easily be turned into a vegetarian recipe by using vegetable broth.
Provided by evelynathens
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the garlic and onion in olive oil with the chili pepper until the garlic has lightly browned and the onion is just getting golden; add the tomato; season with salt; add half the basil leaves torn into tiny pieces; crush the tomatoes with the back of a wooden spoon and stir; cook until the tomatoes fall apart (about 20 minutes).
- Put the bread into the sauce; the bread will soak up the sauce and it will get quite thick; add enough stock to soften the bread and to make it liquidy; add the remaining basil and cook until the bread becomes a kind of mush (this is called'pappa').
- Serve, sprinkling with parmesan cheese and a drizzle of extra virgin olive oil over each serving.
ITALIAN RIBOLLITA (VEGETABLE AND BREAD SOUP)
This hearty bread and vegetable soup is served 're-boiled,' as its Italian name indicates.
Provided by TINATED
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h15m
Yield 8
Number Of Ingredients 15
Steps:
- Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour.
- Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
- Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.
- To serve the soup, place in a pot, and reheat over medium heat. Serve hot.
Nutrition Facts : Calories 352 calories, Carbohydrate 68.9 g, Fat 3.9 g, Fiber 14.7 g, Protein 15.1 g, SaturatedFat 0.6 g, Sodium 594.6 mg, Sugar 9.2 g
ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER
This delicious cabbage soup with Italian bread and sage butter is courtesy of Jamie Oliver and can be found in "Jamie at Home." Photograph by David Loftus
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place stock in a large saucepan and bring to a boil over medium-high heat. Add cabbage and kale and cook until softened. Transfer cabbage to a large bowl and set stock aside.
- Toast 12 slices bread and rub one side of each slice with garlic and set aside. Heat 2 to 3 tablespoons olive oil in a Dutch oven over medium-high heat. Add pancetta and anchovy fillets; cook until pancetta is golden brown and sizzling. Add rosemary and cooked cabbage mixture; toss to coat. Transfer to a large bowl.
- Place 4 slices of toast in an even layer in Dutch oven. Top with one-third of the cabbage mixture. Top with one-quarter of fontina and Parmesan cheese. Repeat process two times, until all the toasted bread and cabbage mixture is used. Top with remaining 4 slices untoasted bread, pushing down with your hands. Gently pour stock into Dutch-oven until it just comes to the top layer of bread. Top with remaining cheese. Season with salt and pepper and drizzle with olive oil.
- Transfer Dutch oven to oven and bake until top is golden and crisp. Just before serving, heat butter in a small skillet over medium heat. Add sage leaves and cook until crisp and butter is golden. Serve soup immediately drizzled with sage butter and topped with sage leaves and Parmesan, if desired.
ITALIAN COUNTRY BREAD SOUP
This is a great tasting soup and is really good anytime of the year but is very well suiter to winter. I always add 1/2 a can of Romano beans that I have microwaved (in their juice) long enough to make sure that they are tender. Yummm
Provided by Annacia
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spread bread cubes in a single layer on an ungreased baking sheet.
- Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted.
- Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes.
- Stir in stock or broth and undrained tomatoes.
- Bring to boiling; reduce heat.
- Simmer, uncovered, about 5 minutes or until vegetables are just tender.
- Ladle soup into bowls.
- Top each serving with toasted bread cubes and, if desired, Parmesan cheese.
Nutrition Facts : Calories 59.9, Fat 3.2, SaturatedFat 0.6, Sodium 451.4, Carbohydrate 4.5, Fiber 1.1, Sugar 2.3, Protein 3.7
ITALIAN BREAD AND CABBAGE SOUP
Steps:
- Preheat oven to 350 degrees. 2. Place stock in a large saucepan and bring to a boil over medium-high heat. Add cabbage and kale and cook until softened. Transfer cabbage to a large bowl and set stock aside. 3. Toast 12 slices bread and rub one side of each slice with garlic and set aside. Heat 2 to 3 tablespoons olive oil in a Dutch oven over medium-high heat. Add pancetta and anchovy fillets; cook until pancetta is golden brown and sizzling. Add rosemary and cooked cabbage mixture; toss to coat. Transfer to a large bowl. 4. Place 4 slices of toast in an even layer in Dutch oven. Top with one-third of the cabbage mixture. Top with one-quarter of fontina and Parmesan cheese. Repeat process two times, until all the toasted bread and cabbage mixture is used. Top with remaining 4 slices untoasted bread, pushing down with your hands. Gently pour stock into Dutch-oven until it just comes to the top layer of bread. Top with remaining cheese. Season with salt and pepper and drizzle with olive oil. 5. Transfer Dutch oven to oven and bake until top is golden and crisp. Just before serving, heat butter in a small skillet over medium heat. Add sage leaves and cook until crisp and butter is golden. Serve soup immediately drizzled with sage butter and topped with sage leaves and Parmesan, if desired.
Tips:
- Use stale or day-old Italian bread for a more authentic and flavorful soup.
- If you don't have stale bread, you can toast fresh bread in the oven at 350°F for 10-15 minutes, or until it is dry and crispy.
- Use a variety of vegetables in your soup, such as carrots, celery, onions, garlic, and spinach. You can also add other vegetables, such as zucchini, bell peppers, or mushrooms.
- Use a good quality broth for your soup. Chicken broth or vegetable broth are both good options.
- Season your soup to taste with salt, pepper, and other herbs and spices. You can also add a splash of red wine or lemon juice for extra flavor.
- Serve your soup hot, with a sprinkle of grated Parmesan cheese and a drizzle of olive oil.
Conclusion:
Italian bread soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its combination of bread, vegetables, and broth, Italian bread soup is a comforting and satisfying meal that is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
