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


1Put 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.
2Add bread cubes; cover and simmer for 25 minutes, stirring occasionally til thick.
3Meanwhile, remove casing from sausage; brown well; remove from pan and drain on paper towels to reduce extra fat.
4Saute onions until golden in the pan drippings; remove with slotted spoon to avoid adding extra fat to the soup.
5Add mean, onions, seasonings and Parmesan to the simmering broth. Cook about 5 minutes longer, or until it starts to come to a boil.
6Garnish each bowl with additional Parmesan.