A warm and comforting soup that embodies the heart of Tuscan cuisine, this dish is a perfect example of how simple, high-quality ingredients can create something truly special. With bold flavors from Italian sausage, aromatic vegetables, and crispy bread, each spoonful offers a satisfying balance of richness and texture. Perfect for cozy dinners, this soup transforms pantry staples into a deeply nourishing meal that feels both rustic and indulgent.
Ingredients Overview
The key to this Tuscan bread soup lies in the quality of its ingredients. Italian sausage forms the base of the flavor, providing a savory and slightly spiced depth that infuses the broth. Dry white wine enhances the overall richness, adding a subtle acidity that balances the sausage’s fat. Anchovies, though a small addition, bring an umami complexity that deepens the dish’s taste without being overpowering. The combination of kale, tomatoes, and red pepper flakes creates a well-rounded broth—slightly sweet, tangy, and perfectly spiced. Lastly, the toasted bread croutons absorb the broth, giving the soup its signature texture and a satisfying heartiness.
Step-by-Step Guide to Making Tuscan Bread Soup
Preparing the Bread Croutons
To achieve the perfect crunch, start by tearing ciabatta or sourdough into bite-sized pieces and spreading them evenly on a baking sheet. Drizzle with olive oil and season lightly with kosher salt to enhance the flavor. Baking at 350°F ensures the croutons turn golden brown without burning. Toss them occasionally for even toasting, and once crisp, set them aside to cool. Their texture will be essential to the final dish, providing a wonderful contrast to the velvety broth.
Cooking the Sausage and Vegetables
For a deeply flavored base, mix the sausage with dry white wine before cooking. This step infuses the meat with subtle acidity and keeps it tender. Heat a Dutch oven over medium heat and cook the sausage until just firm but not browned—this helps retain its juiciness. Next, stir in diced onions, carrots, celery, anchovies, and garlic. These aromatics develop a rich foundation, while the anchovies melt seamlessly into the mixture, amplifying umami flavors. Cook until the vegetables are soft yet still slightly crisp, ensuring they hold their texture in the soup.
Simmering the Broth and Building Depth of Flavor
Once the vegetables have softened, add the torn kale, smushed tomatoes, and chicken broth. Bring everything to a boil, then reduce the heat to a gentle simmer. This slow cooking process allows the ingredients to meld together, creating a broth that’s layered and rich. Stir occasionally, tasting along the way to adjust the seasoning. If the broth is too mild, a pinch of additional red pepper flakes or a splash of extra wine can deepen the flavor. Simmer for about an hour, allowing the kale to tenderize and the broth to fully develop its complexity.
Finishing Touches and Serving
Just before serving, stir in red wine vinegar to brighten the flavors, cutting through the richness of the sausage and broth. Add half of the croutons directly into the soup, letting them soften slightly and thicken the texture. When ladling the soup into bowls, top each portion with the remaining crisp croutons for a delightful contrast. A generous shaving of Parmesan cheese and a final drizzle of quality olive oil complete the dish, enhancing the rustic flavors with a hint of indulgence.
Recipe Tips for Best Results
The best type of bread to use – Ciabatta and sourdough work best as they maintain texture without becoming too soggy.
How to store leftover soup – Keep in an airtight container in the refrigerator for up to three days; the flavors deepen over time.
Adjusting spice levels – Increase or decrease the red pepper flakes depending on your preference.
Making the soup thicker or lighter – Add more croutons for a thicker texture or extra broth for a lighter consistency.
What to Serve With This Recipe
Pair this Tuscan bread soup with a crisp, fresh side salad or roasted vegetables for a well-rounded meal. A glass of dry white wine complements the flavors beautifully, highlighting the depth of the broth. Crusty Italian bread on the side is perfect for dipping, and additional toppings such as crispy pancetta or a drizzle of balsamic glaze can add even more depth to the dish.
Frequently Asked Questions
Can I use a different type of sausage for this recipe?
Yes, spicy Italian sausage can be used for extra heat, or a plant-based alternative for a vegetarian version.
What’s the best way to store and reheat leftovers?
Store in the fridge for up to three days and reheat gently on the stovetop to maintain the best texture.
Can I make this soup vegetarian?
Absolutely—omit the sausage and use vegetable broth instead of chicken broth. Adding cannellini beans can help maintain the heartiness.
How do I prevent the bread from getting too soggy?
Add the croutons just before serving to maintain their crispness while letting some soften into the broth.
Can I freeze Tuscan Bread Soup?
Yes, but for best results, freeze the broth separately and add fresh croutons upon reheating.
Variations and Customization Ideas
For a spicier kick, swap in hot Italian sausage or add extra red pepper flakes. If kale isn’t available, spinach or Swiss chard can be used as substitutes. For additional protein, toss in white beans or chickpeas. To create a dairy-free version, simply omit the Parmesan cheese or use a dairy-free alternative.
Tuscan Bread Soup is a beautiful example of how simple, rustic ingredients can come together to create something truly comforting. Whether served on a chilly evening or as a hearty meal for family and friends, it’s a dish that invites creativity and personalization. Experiment with different toppings and ingredients to make it your own, and enjoy the rich, bold flavors that make this soup a timeless favorite.
Ingredients
1 pound sweet or mild Italian sausage, casings removed
1 cup dry white wine
2 cups torn bread (such as ciabatta or sourdough)
3 tablespoons olive oil, plus extra for drizzling
Kosher salt, to taste
1 medium onion, diced
3 medium carrots, peeled and diced
3 celery stalks, diced
2 anchovy fillets packed in oil, drained and finely chopped
2 garlic cloves, thinly sliced or smashed
1 teaspoon crushed red pepper flakes
1 bunch kale, ribs removed, leaves torn into 2-inch pieces
1 (28-ounce) can whole peeled tomatoes, drained and smashed
8 cups chicken broth (or water)
1 tablespoon red wine vinegar
Parmesan cheese, shaved, for serving
Instructions
Preheat the oven to 350°F. Spread the torn bread onto a rimmed baking sheet and drizzle with 3 tablespoons of olive oil. Toss thoroughly, squeezing the pieces gently to help them absorb the oil. Season with kosher salt. Bake, tossing occasionally, for 15 to 18 minutes, until the croutons are deeply golden and crisp. Remove from the oven and let them cool.
In a medium bowl, combine the sausage and white wine. Using your hands, mix until the wine is fully incorporated into the meat. Heat a large Dutch oven over medium heat and cook the sausage mixture, stirring occasionally, for about 4 minutes. The meat should firm up without browning.
Add the diced onion, carrots, celery, chopped anchovies, sliced garlic, and red pepper flakes to the pot. Stir occasionally and cook until the vegetables become tender yet still hold their shape, about 20 to 25 minutes.
Toss in the torn kale, crushed tomatoes, and chicken broth. Bring the soup to a boil, then reduce the heat to a gentle simmer. Stir occasionally and let the soup cook for about 1 hour, allowing the kale to soften and the flavors to meld into a rich, hearty broth.
Just before serving, stir in the red wine vinegar and half of the toasted croutons, letting them break down slightly to thicken the soup. Ladle the soup into bowls, topping each portion with the remaining croutons. Garnish with generous shavings of Parmesan and a drizzle of high-quality olive oil. Enjoy!
Tuscan Bread Soup Recipe
Ingredients
- 1 pound sweet or mild Italian sausage casings removed
- 1 cup dry white wine
- 2 cups torn bread such as ciabatta or sourdough
- 3 tablespoons olive oil plus extra for drizzling
- Kosher salt to taste
- 1 medium onion diced
- 3 medium carrots peeled and diced
- 3 celery stalks diced
- 2 anchovy fillets packed in oil drained and finely chopped
- 2 garlic cloves thinly sliced or smashed
- 1 teaspoon crushed red pepper flakes
- 1 bunch kale ribs removed, leaves torn into 2-inch pieces
- 1 28-ounce can whole peeled tomatoes, drained and smashed
- 8 cups chicken broth or water
- 1 tablespoon red wine vinegar
- Parmesan cheese shaved, for serving
Instructions
- Preheat the oven to 350°F. Spread the torn bread onto a rimmed baking sheet and drizzle with 3 tablespoons of olive oil. Toss thoroughly, squeezing the pieces gently to help them absorb the oil. Season with kosher salt. Bake, tossing occasionally, for 15 to 18 minutes, until the croutons are deeply golden and crisp. Remove from the oven and let them cool.
- In a medium bowl, combine the sausage and white wine. Using your hands, mix until the wine is fully incorporated into the meat. Heat a large Dutch oven over medium heat and cook the sausage mixture, stirring occasionally, for about 4 minutes. The meat should firm up without browning.
- Add the diced onion, carrots, celery, chopped anchovies, sliced garlic, and red pepper flakes to the pot. Stir occasionally and cook until the vegetables become tender yet still hold their shape, about 20 to 25 minutes.
- Toss in the torn kale, crushed tomatoes, and chicken broth. Bring the soup to a boil, then reduce the heat to a gentle simmer. Stir occasionally and let the soup cook for about 1 hour, allowing the kale to soften and the flavors to meld into a rich, hearty broth.
- Just before serving, stir in the red wine vinegar and half of the toasted croutons, letting them break down slightly to thicken the soup. Ladle the soup into bowls, topping each portion with the remaining croutons. Garnish with generous shavings of Parmesan and a drizzle of high-quality olive oil. Enjoy!
