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Tuscan Bread Soup

Shave or grate some Parmesan cheese over the top of each serving of soup if you like. During cooking, the bread pieces become soft like dumplings and release starch, which helps thicken the soup.

  • Prep:
  • Total Time:
  • Servings: 4
Tuscan Bread Soup

Source: Everyday Food, December 2003


  • 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 medium carrots, halved lengthwise and cut crosswise 1/4 inch thick
  • 2 celery stalks, cut crosswise 1/4 inch thick
  • 4 cloves garlic, smashed
  • Coarse salt and ground pepper
  • 1 tablespoon tomato paste
  • 1/2 head green cabbage, quartered, thinly sliced crosswise (6 cups)
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 1 cup fresh parsley leaves


  1. Preheat oven to 300 degrees. Spread bread in a single layer on a rimmed baking sheet. Bake until pieces are dry, about 15 minutes. Remove from oven, and set aside.

  2. In a large pot over medium-high heat, heat oil. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Stir in tomato paste; cook, stirring, 1 minute.

  3. Add cabbage, broth, 2 cups water, and toasted bread. Simmer over medium heat until soup is thickened, 15 to 20 minutes. Season with salt and pepper, and stir in parsley.

Reviews (1)

  • debilagueruela 3 Oct, 2011

    This soup is absolutely delicious! I am not a fan of cooked celery so I exchanged 2 ears of cooked corn plus a small zucchini and that worked perfectly. This is a meal in itself and the prep was the main part of it but then I like chopping and slicing and getting veggies ready. I also used vegetable broth since I have a vegetarian in the house. Excellent! I think I will use less bread next time as I was searching for the veggies once the bread absorbed the liquid but by far it was delicious!

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