italian bread soup
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.
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yield
8 to 10 people
prep time
30 Min
cook time
40 Min
method
Stove Top
Ingredients For italian bread soup
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2-14.5 ozcans beef broth, or consome
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2 canwater
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3-14.5 ozcans stewed tomatoes
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12-1" slice1 day old italian or french bread, cubed or torn into pieces
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1 lbsweet italian sausage (i prefer publix brand, if that is available to you)
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1 lgonion, chopped
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1/2 cgrated parmesan cheese (use freshly grated, if at all possible)
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2 tspmrs. dash italian seasoning, or italian herb blend
How To Make italian bread soup
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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.
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2Add bread cubes; cover and simmer for 25 minutes, stirring occasionally til thick.
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3Meanwhile, remove casing from sausage; brown well; remove from pan and drain on paper towels to reduce extra fat.
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4Saute onions until golden in the pan drippings; remove with slotted spoon to avoid adding extra fat to the soup.
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5Add mean, onions, seasonings and Parmesan to the simmering broth. Cook about 5 minutes longer, or until it starts to come to a boil.
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6Garnish each bowl with additional Parmesan.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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