Italian Bread Soup Recipes

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TUSCAN TOMATO AND BREAD SOUP - PAPPA AL POMODORO



Tuscan Tomato and Bread Soup - Pappa al Pomodoro image

Provided by Anne Burrell

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.
  • Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed.
  • Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

Nutrition Facts : Calories 314 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 731 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 11 grams, Sugar 10 grams

ITALIAN BREAD AND CABBAGE SOUP WITH SAGE BUTTER



Italian Bread and Cabbage Soup with Sage Butter image

This scrumptious, thick bread soup is about playing up the cabbage family - the king of winter veggies. It's layered like lasagna, with grilled bread and cabbage in stock, and as it cooks it plumps up a bit like bread-and-butter pudding. Fontina cheese is available in good supermarkets or cheese shops, but you can substitute good-quality cheddar or Gruyere.

Provided by Jamie Oliver

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 14

3 quarts good-quality chicken or vegetable stock
1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
2 big handfuls cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped
About 16 slices stale country-style or sourdough bread
1 clove garlic, unpeeled, cut in 1/2
Olive oil
12 to 14 slices pancetta or bacon
1 (4-ounce) can anchovy fillets, in oil
3 sprigs fresh rosemary, leaves picked
7 ounces fontina cheese, grated
5 ounces freshly grated Parmesan, plus a little for serving
Sea salt and freshly ground black pepper
Couple large knobs butter
Small bunch fresh sage, leaves picked

Steps:

  • Preheat your oven to 350 degrees F.
  • Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl, leaving the stock in the pan.
  • Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.
  • Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.
  • Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take layers - that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.
  • Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top.
  • When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo!
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)



Passatelli Dei Nonni (Bread and Parmesan Cheese Soup) image

Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!

Provided by Artandkitchen

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

100 g parmesan cheese, grated
100 g breadcrumbs, small
3 eggs (small ones or 2 big ones)
1/2 teaspoon nutmeg
1 lemon, zest only
1 1/2 liters broth, if possible homemade (beef or hen broth with celery, carrots and leek)

Steps:

  • Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
  • The mixture should be like a wet dough, barely holding together.
  • If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
  • Allow the dough to rest for approximately 20 minutes in a cool place.
  • Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
  • Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
  • Serve immediately.

ITALIAN BREAD BOWLS



Italian Bread Bowls image

These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.

Provided by Kerri Skrudland

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 8

Number Of Ingredients 8

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
  • Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
  • Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
  • To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 85 g, Fat 4.6 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 593.7 mg, Sugar 0.3 g

ITALIAN COUNTRY BREAD SOUP



Italian Country Bread Soup image

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

8 ounces focaccia bread, cut into 3/4-inch cubes (4 cups)
2 1/2 cups chopped zucchini, and or 2 1/2 cups summer squash
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
1 tablespoon olive oil
2 (14 ounce) cans chicken broth or 3 1/2 cups chicken basic soup stock
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained
finely shredded parmesan cheese (optional)

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

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