Italian Country Bread Soup
Hearty, rustic, and bursting with Mediterranean flavor, Italian Country Bread Soup is a comforting bowl of tradition that transforms simple pantry staples into a soul-warming dish. Made with stale country-style bread, vibrant vegetables, aromatic herbs like thyme and basil, and a base of rich vegetable broth, this classic Italian recipe is the perfect way to reduce food waste while creating something utterly delicious. The torn bread soaks up the savory broth, giving the soup a thick, stew-like texture that’s both satisfying and nutritious. Finished with a sprinkle of Parmesan cheese and a drizzle of olive oil for an extra touch of indulgence, this wholesome bread soup is perfect for cozy weeknight dinners or a crowd-pleasing starter. Simple to prepare and packed with Old World charm, this recipe is a must-try for fans of Italian cuisine and rustic comfort food.
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Recipe Information
Ingredients
- 6 cups stale country-style bread
- 4 tablespoons olive oil
- 3 garlic cloves
- 1 yellow onion
- 1 carrot
- 1 celery stalk
- 1 cup canned crushed tomatoes
- 6 cups vegetable broth
- 2 sprigs fresh thyme
- 5 fresh basil leaves
- 0.5 cup Parmesan cheese (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Prepare the bread by tearing it into bite-sized pieces. If the bread is not already stale, place the pieces on a baking sheet and bake at 300°F (150°C) for 10 minutes to dry it out.
Peel and finely chop the garlic and onion. Dice the carrot and celery into small cubes.
In a large pot, heat the olive oil over medium heat. Add the garlic and onion, sautéing until fragrant and translucent, about 3 minutes.
Stir in the diced carrot and celery and cook for an additional 5 minutes until the vegetables begin to soften.
Add the crushed tomatoes to the pot and cook for 3 minutes to let the flavors meld.
Pour in the vegetable broth, and add the thyme sprigs, basil leaves, salt, and black pepper. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and stir in the pieces of stale bread. Allow the bread to soften and merge into the broth, stirring occasionally, for about 20 minutes.
Remove the thyme sprigs from the soup. Taste and adjust seasoning as needed with additional salt or pepper.
Ladle the soup into bowls and serve hot. If desired, garnish with freshly grated Parmesan cheese and a drizzle of olive oil.
Nutrition Facts
Calories |
5477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 14962 mg | 651% | |
| Total Carbohydrate | 841.6 g | 306% | |
| Dietary Fiber | 72.4 g | 259% | |
| Total Sugars | 60.8 g | ||
| Protein | 214.9 g | 430% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3408 mg | 262% | |
| Iron | 70.0 mg | 389% | |
| Potassium | 6358 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
