Italian Bread Soup

Diana Perry


The name sounds a bit strange, but no one who has tried it didn't love it, and ask for it again!
This is a favorite of friends and family! I've changed things through the years, and I think this version is the "keeper", although some of you may wish to substitute "hot" Italian sausage for the "sweet".
This is great for a make-ahead dish and even tastes better the second day. This used to be one our groups favorite campsite dinners, and all you need to go along is a nice salad, or a fruit and cheese course.


☆☆☆☆☆ 0 votes

8 to 10 people
30 Min
40 Min
Stove Top


  • 2-14.5 oz
    cans beef broth, or consome
  • 2 can(s)
  • 3-14.5 oz
    cans stewed tomatoes
  • 12-1" slice
    1 day old italian or french bread, cubed or torn into pieces
  • 1 lb
    sweet italian sausage (i prefer publix brand, if that is available to you)
  • 1 large
    onion, chopped
  • 1/2 c
    grated parmesan cheese (use freshly grated, if at all possible)
  • 2 tsp
    mrs. dash italian seasoning, or italian herb blend

How to Make Italian Bread Soup


  1. Put broth, water and tomatoes, with their liquid into a 5 qt. pot; Mash tomatoes to make smaller bite size pieces--I use a potato masher for this step.
  2. Add bread cubes; cover and simmer for 25 minutes, stirring occasionally til thick.
  3. Meanwhile, remove casing from sausage; brown well; remove from pan and drain on paper towels to reduce extra fat.
  4. Saute onions until golden in the pan drippings; remove with slotted spoon to avoid adding extra fat to the soup.
  5. Add mean, onions, seasonings and Parmesan to the simmering broth. Cook about 5 minutes longer, or until it starts to come to a boil.
  6. Garnish each bowl with additional Parmesan.

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