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Italian bread soup recipe

Italian bread soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup

Brimming with vegetables and beans, this soup is topped with slices of ciabatta and grated Parmesan before it's baked for the final 30 minutes of cooking.

22 people made this

IngredientsServes: 8

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 bay leaf
  • handful chopped fresh parsley
  • 1L (1 3/4 pints) chicken stock
  • 225ml (8 fl oz) water
  • 2 (400g) tins chopped tomatoes
  • 1 teaspoon dried thyme
  • 200g (7 oz) shredded cabbage
  • 1 potato, peeled and diced
  • 1 1/2 (400g) tins cannellini beans
  • salt and freshly ground black pepper to taste
  • 6 slices stale ciabatta
  • 4 tablespoons grated Parmesan cheese

MethodPrep:30min ›Cook:1hr10min ›Ready in:1hr40min

  1. In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.
  2. Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato and beans. Bring to a simmer and cook for about 40 minutes. Season with salt and pepper to taste.
  3. Preheat oven to 180 C / Gas mark 4. In a 4 litre casserole, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread. Top with remaining 1/3 of soup.
  4. Sprinkle with Parmesan cheese and bake for 30 minutes, or until soup is bubbling and cheese is light golden.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (14)

by REBECCA HENDERSON

I have now made this soup multiple times with a little extra pepper and have received rave reviews. I have left out the bread when serving it as part of a meal as it is a very hearty soup that otherwise can be used as a meal in and of itself. Either way, it's fantastic!-24 Jul 2008

by Suzanne

Used different ingredients.This was tasty and fairly simple, a great family meal. Nutritous, yummy and inexpensive to make. Made six very hearty servings with leftovers. I changed the recipe slightly: omitted the celery and fresh parsley (didn't have it), used half small head of cabbage, two chopped carrots and added three spicy Italian sausages which I browned with the onions.-24 Jul 2008

by POOKY1969

This recipe made a yummy soup! However, the estimated prep time of 30 min for me was a little short - it took me closer to an hour. Maybe I will be more efficient and faster next time. Also, the soup is very thick and I might add some more chicken stock next time.-24 Jul 2008


Soup recipes

Soup is generally served as part of the primo course during a meal and there are a number of popular Italian soups eaten around the world, such as minestrone and pappa al pomodoro. Often packed with pasta, bread or beans, Italian soups tend to be substantial dishes in their own right making them fantastic options for a filling lunch or midweek supper. This collection of soup recipes from Italy's finest chefs runs the gamut, from elegant dinner party starters to healthy recipes for a quick lunch.

Antonio Carluccio shares his classic Minestrone recipe, while Cristina Bowerman's chowder combines shrimp and corn into a colourful, filling fish soup. There are some stunning cold soup recipes, too, which are perfect served as an elegant starter during the hotter months. Salvatore Elefante tops his Cold tomato soup with a salty, sophisticated mix of marinated anchovies and smoked cod, or try Fabrizio Marino's Healthy gazpacho for a vibrant vegetarian soup recipe, finished off with a garnish of fermented vegetables.


How To Make Garmugia Tuscan Spring Soup &ndash Step By Step

  • In a large pot or dutch oven add a drizzle of extra virgin olive oil, spring onions and guanciale(pancetta) and cook medium low heat until the fat begins to melt.
  • Add the ground meat.
  • Let everything cook stirring often with a wooden spoon trying to break the meat.
  • Start adding the vegetables. First, add the artichoke hearts. Let them soak up the flavors of the meat for a about a minute.

If you&rsquore using fresh artichokes here&rsquos a step by step process with pictures on How To Trim & Clean Fresh Artichokes easily.

  • Pour in a couple of ladles of broth. If you don&rsquot have broth use water but don&rsquot forget to add salt to taste.
  • Add fava beans and peas and cook until fava beans are half cooked (about 7-10 minutes).

NOTE: If you&rsquore using frozen veggies they tend to cook a little longer so adjust cooking time accordingly.

  • Add chopped asparagus (excluding the tips) and cook for another 3-4 minutes.
  • Only when all the veggies are almost done add asparagus tips, as they cook very fast.

Serve garmugia hot or warm with toasted bread, which some people prefer to cut into cube before toasted. If you like you can also add drizzle of extra virgin olive oil and grated parmesan cheese.


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Pinch red pepper flakes
  • 2 medium cloves garlic, thinly sliced
  • 1/2 medium onion, minced (about 1/2 cup)
  • 1 (28-ounce) can whole plum tomatoes, crushed by hand, with juices
  • 2 sprigs fresh basil, plus torn leaves for serving
  • 1/3 pound (about 6 ounces) fresh or stale rustic bread, torn or cut into 1-inch chunks (see note)
  • 2 cups warm Quick and Easy Vegetable Stock, plus more as needed (see note)
  • Kosher salt and freshly ground black pepper

In a large saucepan, heat 2 tablespoons olive oil over medium heat until shimmering. Add red pepper flakes and garlic and cook, stirring, until garlic just begins to turn golden. Add onion and cook, stirring, just until softened, about 5 minutes. Add crushed tomatoes and their juices, along with basil sprigs, and bring to a simmer.

Stir in bread. Ladle stock on top, stirring to combine. Simmer bread, adding more stock as needed, until bread is completely softened and custardy and soup has thickened to a porridge-like consistency, about 25 minutes. Season with salt and pepper. Discard basil sprigs.

Spoon into bowls, generously drizzle with olive oil, and grind black pepper on top. Garnish with torn basil leaves and serve.


Reviews ( 11 )

Delicious! Only change I made was to add lots more garlic. Goes great with the Parmesan Pepper Cornbread Biscotti.

Yum! this soup so good on a cold night. Just had a crusty italian bread instead of biscotti with it, keeping it all very simple.

My kids ate two bowls. If that doesn't pass the taste test, I don't know what does. making it again, this time with added diced chicken, lentils..and collard greens. Things I have left over in the fridge. I'm sure it will be yummy!

Love this soup! Didnt have time to make biscotti, so we had galic bread instead. Perfect!

Truly outstanding soup recipe! Flavorful, easy to make and interesting. I didn't make the biscotti because I was making this after work, which cut my total cook time down to 1 hour, 10 minutes. They say it take about 40 minutes hands on, but it didn't seem that long for me to put it together. I think it's a wonderful week night meal. Once I had everything simmering, there was just enough time to make a batch of fresh cornbread. Delicious!

Perfect soup for a cold/windy day!! Quick & easy to prepare. I added some mini shell macaroni & it tasted a lot like minestrone soup which is my favorite. Didn't try the biscotti, but it sounds really good. I agree with the previous reviewer about having a nutrition chart, what about it Southern Living.

I made a vegetarian (or vegan?) version of this. I was worried it wouldn't be very tasty b/c of the lack of meat but it's REALLY tasty! I changed a couple of things: 1. No meat 2. Substitute veg broth for the chicken broth 3. Add 2 c of sliced carrots 4. Add 1 can white beans (to make up for the lack of meat) 5. Cut the veg broth down to 32 oz 6. Puree half the tomatoes with 1 can of the beans & add back to the soup for extra creaminess 7. Substituted swiss chard from my garden for the spinach I did not have the ingredients to try the bread but it looks great! I poured it into freezer bags and froze some as it made a ton. Will have to see how it holds up in freezer as I plan to use it for those last minute dinner nights when I can't face the dishes!


Along the Pappa al Pomodoro, The Ribollita is one of the most popular Italian bread soups.

In the past, the bread soups had been the main meal for poor people since the Middle Ages. Particularly, the Ribollita had been prepared on Friday and consumed during the seven days after, re-heating it every day (Ribollita means in Italian re-heated). On religious grounds, the Friday bread soup, where prepared just with bread and vegetables.

The legend tells the tradition of Ribollita started with a particular gift from the Noble people. In the Middle Ages, during the Lords feasts, it was common serving roasted and grilled meats on flatbread, used as plates. The leftovers bread were usually given to the servants, so they started to boil the bread along the vegetables available and wild foraging.


Reviews

This was so quick, easy and tasty! I used tomatoes I had frozen from the farmers market last summer. I used a couple of frozen cubes of pesto instead of the basil as I did not have fresh basil but lots of frozen pesto from last summer. I didn't use as much oil or bread. It seemed plenty dense and not too oily. I think there could be a lot of variations off of this recipe.

Like the other reviewers, I will reduce the oil by half next time and add more basil. I modified the recipe by adding some cooking sherry to the base and used an immersion blender in the pot to blend. Then, I added 1/2 lb. of cooked shrimp to the soup and it was fantastic! It was a Friday night experiment that will probably still require a few tweaks, but will definitely become part of our Lent dinner rotation.

Boyfriend had a craving for tomato soup and grilled cheese, and this soup really did the trick- perfect for cold rainy nights and super fast and easy to throw together. I made it exactly as is. I do regret using the full cup of oil. I thought there was too much olive oil flavor, and just too oily in general, especially since we made grilled cheese and that was also greasy. I didn't use stale bread (since we had just bought a loaf) and the bread didn't melt into the soup as well, so I just used an immersion blender and it was perfect. Very tasty, but highly recommend to use about half the amount of oil called for.

Wow, what a great mid-week soup. It came together so quickly with really nice flavour. My only change was a dash of red wine vinegar to pop the flavour.

Delicious! I used wheat bread, cut the oil in half, and sprinkled cheese on top. Very easy and tasty!

Loved it. Everyone else loved it too. Insanely simple, I didn't use stock or water, just showed off some amazing tomatoes. The amount and dryness of the bread directly controls how thick the soup will be. The directions call to remove the garlic. In my case, there was no need, nor would I know how, since a strainer would catch a lot of the soup and bread as well, I think.

Didn't know to reduce the oil and ended up having to add water in addition to the chicken stock. What I learned from this recipe is that for those of us who don't want to combine dairy with meat based soups- this is a smart recipe. The bread achieves thickening the soup and making it creamy without using heavy cream. I ran this soup through the blender at the end and got a great color. Final lesson: maybe 2 tbl spns oil, 4 cups chicken stock, lots of fresh basil, bread already toasted, keep garlic, and run through blender at the end. Very yummy, not oily, and creamy without all the fat!

This was awesome. I used to live in Florence and this dish definately took me back. I've made it before from fresh tomatoes and often it seemed like a lot of work with mediocre results but this recipe really gets the job done. cheap quick and easy. everyone loves this.

My husband and I loved this soup with a few modifications per earlier reviewers. I used 1/3 cup olive oil instead of 1 cup, used chicken broth instead of vegie broth or water, used 12 basil leaves instead of 3-4, and added a twist of freshly ground black pepper to each serving. Delicious, easy, and satisfying. perfect comfort food!

This is a great soup recipe, and tastes exactly like the bread soup my host mother made in Spain (which I have been craving since. ). For the reviewers that said it was just bread tomato mush (implying that this is a bad thing), that is the idea. This definitely isn't a creamy tomato soup, it's a BREAD tomato soup, and is supposed to be a different texture. I love the mushy goodness- true comfort food, and a heartier soup than most tomato soups. But maybe not for everyone's tastes. My fiance begs me to make this on a regular basis!

This soup was so easy and delicious. I only used 1/3 cup of the oil and I think next time I'm going to try making it with less bread and see if it still maintains the wonderful thick texture. This recipe is a keeper.

great basic soup for a cold, rainy day! tastes great the second or third day as the flavors have stewed together. per the other reviewers suggestions, i amended the recipe, which is great to use as a starting point. i reduced the olive oil to a half cup, added some tomato paste, a teaspoon of dried basil, and garlic cheese croutons instead of bread. i would definitely recommend using vegetable stock instead of water as the latter will make it too bland.

This was a nice easy soup to make. Mine tasted a bit strong, though I blame myself for overseasoning it. I took other users advice and used half of the recommended oil. I still felt half the oil was too much though. I used most of the bread as crotons and only put some in the soup while cooking as the recipe explains. I think this would be better if there wasn't so much oil or perhaps by baking/toasting the bread instead

Great basic soup. This was a turning point for my boyfriend. He normally does not like soup, but I made this for a dinner party and now he is well on his way to enjoying soup. Very easy. Def no need for a full cup of olive oil--even if the oil is for the bread. ick.

I made this soup for a cold, wet Mothers' Day and it won rave reviews across the generations! There are a few ways I would tweak it: Like other posters, I tripled or quadrupled the basil AND used canned tomatoes with basil. I would definitely reduce the oil, maybe even by half, to prevent the layer that formed across the top. And I ran it through my food processor (will try my immersion blender next time) to lose the strange lumpy consistency. I didn't bother removing the garlic cloves--just blended them right in. With the new, smooth texture, the soup was really delicious and flavorful.

horrible. A disgusting waste of olive oil. It's nothing more than a soggy loaf of bread and carbo loading in a bowl.

Great basic soup. I didn't add the bread in the soup, but opted to make olive oil cheese toasts to accompany the soup. Also doubled the amount of basil. Great "comfort" soup, and hubby loved it as well.

Delicious, but I had to add 3 times as much basil, a little garlic, and black pepper. Goat cheese was a nice topping.

My boyfriend made this for me tonight after I told him I had a craving for tomato soup. He followed the modifications suggested by the last reviewer and it was DELICIOUS. The crunchy bits of bread with the olive oil was SO delicious, an absolutely perfect meal on this cold evening. I'm definitely going to ask him to make this for me all winter.

I like the idea of this recipe, but it needs several modifications or else you'll wind up with a mushy tomato mess. First of all, I doubled the amount of basil that the recipe called for. I also added pepper. Most importantly, don't let the bread dissolve, as the recipe calls for. It will be mushy and have an odd texture. I think it would be better to remove the bread from the pan after it has browned and then add the rest of the soup ingredients. Add the bread a couple of minutes before serving and you'll have a nice tomato soup with tasty croutons on top. It would also be good if you added some cream to the soup. Finally, I grated some parmesan onto the soup before serving.


Italian Bread Soup recipe

Ingredients
60ml Olive oil
1 large/2 small Onions (chopped)
2 Carrots (halved lengthways and sliced)
4 sticks Celery (sliced)
Salt and Pepper
2 cloves Garlic (finely chopped)
400g Chopped Tinned Tomatoes
1.5 litres Vegetable/Chicken Stock
1 tsp dried Oreganum
1 Bay Leaf
1 tsp Fresh Thyme
400g Tinned Cannellini Beans
4 Slices Sasko Plus Ancient Grain Brown Bread (cubed)
Olive Oil

To serve:
Fresh Basil (chopped)
Parmesan (finely grated)

How to
Pour the 60ml Olive oil into a medium-large sized pot on medium heat.

Add the chopped onion, carrots, celery and a dash of salt and pepper and fry until the onions and celery have softened (approximately 10 minutes.)

Add the garlic and fry for a further minute then add the tinned tomatoes, stock, Oreganum, Bay leaf and thyme, bring to a gentle boil, cover and simmer for 40 minutes.

Meanwhile, preheat the oven to 180*C and place the cubed Sasko Bread onto a baking tray, drizzle with a little olive oil, season with salt and bake for 10 minutes or until golden brown and crisp.

Drain and Rinse the Cannellini beans and add along with the crisped bread to the soup, cover and simmer for a further 10 minutes before serving with the fresh basil and parmesan.


Trim crust from bread, reserving crust for another use. Slice or tear bread into small pieces or chunks.

Heat oil in a large stockpot over a medium heat. Add onion, carrots, celery and garlic. Cook stirring occasionally for about 10 minutes, or until vegetables are slightly softened.

Stir in tomatoes, stock, beans, bread pieces and 1 litre (4 cups) water. Bring to boil. Gently boil, stirring occasionally, for about 35 minutes, or until bread is very soft and soup is slightly thickened. Stir in spinach. Gently boil for about 2 minutes or until just wilted. Season with salt and pepper.