Tuscan Bread Soup Recipe

Name: Tuscan Bread Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces country bread, torn into 1-inch pieces (3 cups); 2 tablespoons olive oil; 1 large onion, cut into 1/4-inch pieces; 3 carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces; 2 celery stalks, cut into 1/4-inch-thick pieces; 4 garlic cloves, crushed; Coarse salt and freshly ground pepper; 1 tablespoon tomato paste; 1/2 head napa cabbage, halved lengthwise, cored, and thinly sliced crosswise (6 cups); 2 cans (14 1/2 ounces each) low-sodium chicken broth; 2 cups water; 1 cup loosely packed fresh flat-leaf parsley leaves

Servings: persons

6 ounces country bread, torn into 1-inch pieces (3 cups)
2 tablespoons olive oil
1 large onion, cut into 1/4-inch pieces
3 carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces
2 celery stalks, cut into 1/4-inch-thick pieces
4 garlic cloves, crushed
Coarse salt and freshly ground pepper
1 tablespoon tomato paste
1/2 head napa cabbage, halved lengthwise, cored, and thinly sliced crosswise (6 cups)
2 cans (14 1/2 ounces each) low-sodium chicken broth
2 cups water
1 cup loosely packed fresh flat-leaf parsley leaves

1
Preheat oven to 300F.
2
Spread bread pieces in a single layer on a rimmed baking sheet.
3
Bake until dry, tossing halfway through, about 15 minutes.
4
Remove from oven.
5
Heat oil in a large pot over medium-high.
6
Add onion, carrots, celery, and garlic; season with salt and pepper.
7
Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.
8
Stir in tomato paste; cook, stirring, 1 minute.
9
Add cabbage, chicken broth, the water, and toasted bread.
10
Simmer over medium heat until soup is thickened, 15 to 20 minutes.
11
Season with salt and pepper, and stir in parsley.
12
To serve, ladle soup into bowls.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces country bread, torn into 1-inch pieces (3 cups), 2 tablespoons olive oil, 1 large onion, cut into 1/4-inch pieces, 3 carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces, and more.

Yes, Tuscan Bread Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tuscan Bread Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions