Sausage Bread Soup
Warm, hearty, and irresistibly comforting, Sausage Bread Soup is the ultimate all-in-one meal that brings rustic Italian flavors straight to your bowl. This easy-to-make recipe combines savory Italian sausage, aromatic vegetables, and a robust tomato base with tender cubes of crusty bread that soak up every delicious drop. Enhanced with fresh thyme and rosemary, each spoonful delivers layers of depth and richness. In just 50 minutes from start to finish, this one-pot dish is perfect for busy weeknights or cozy weekends. Top it off with a sprinkle of Parmesan and a touch of fresh parsley for a satisfying meal that’s as visually inviting as it is delicious. Ideal for serving a hungry crowd, this soup is the perfect way to reinvent day-old bread into a soul-warming masterpiece.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 4 cups chicken or vegetable broth
- 4 cups stale or day-old crusty bread, cut into 1-inch cubes
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese (optional, for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the sausage to the pot and cook, breaking it into small pieces with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook on medium heat for 5-6 minutes, stirring occasionally, until softened.
Stir in the minced garlic, thyme, and rosemary, and cook for 1-2 minutes until fragrant.
Add the crushed tomatoes and chicken or vegetable broth to the pot. Bring the mixture to a simmer.
Return the cooked sausage to the pot and stir to combine. Season with salt and black pepper.
Stir in the cubed bread and let it soak in the broth for about 5 minutes, stirring occasionally, until softened and integrated into the soup.
Taste and adjust seasoning if needed.
Serve the soup hot, topped with grated Parmesan cheese (if using) and a sprinkle of chopped parsley for garnish.
Nutrition Facts
Calories |
4047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 14586 mg | 634% | |
| Total Carbohydrate | 382.0 g | 139% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 58.1 g | ||
| Protein | 196.5 g | 393% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2121 mg | 163% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4509 mg | 96% | |
*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.
