There isn't much that's cozier than a bowl of soup in the winter, but soup in a bread bowl has got to be the coziest! And this healthy Panzanella Pasta Soup is my version of the famous Tuscan bread salad, but in soup form! Did you know there is actually science behind why soup is so comforting?
This vegetarian soup is loaded with fresh, healthy veggies, then simmered with red wine, balsamic vinegar, tomatoes, lots of fresh basil, and penne pasta. It's all served up in a cozy sourdough bread bowl and topped with homemade croutons, capers, reduced balsamic vinaigrette, and even more fresh basil! Pure comfort in a bowl....
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Chilly winter days are perfect for cozying up with a steaming bowl of hot soup. It's really no surprise that soup is among "stew" and "comfort food" as the most searched up food terms on google in January. There is just something so comforting about soup in the fall and winter - it really warms you to the core.
Actually, I was actually a little shocked that these terms even beat out "healthy recipes" as the most popular search terms in January. Although the great thing about this Panzanella Soup is that you get the best of both worlds - cozy, comforting soup that's also super healthy!
🥘 Ingredient Notes
I'm a self-professed meat girl and although I love my meat, I don't necessarily want or need meat with every meal. My kids are also becoming very environmentally conscious and are deliberately trying to eat less meat.
But this vegetarian soup is so hearty, thick, and filling that I promise, you won't even miss the meat! It's very similar to Italian Peasant Bread Soup.
- Penne pasta. Penne pasta is the perfect shape and size for this soup! (See variations and substitutions for other suggestions)
- Extra Virgin Olive Oil. This is the least processed form of olive oil so it retains its natural antioxidants and vitamins, which are often lost during processing.
- Red onion. Red onion is subtly sweet and mild and melds with the other tangy flavors of this soup.
- Garlic. Add flavor and nutrients.
- Red pepper, yellow and orange peppers- add a salad feel to the soup, as well as gives it color and texture.
- Cucumber. I put cucumbers in my Panzanella salad, so it made sense to put it in this soup. It adds s welcome fresh and crunchy texture.
- Dijon mustard. Adds a delicious complexity to the broth.
- Fresh basil. Adds a freshness and complements tomato-based dishes. It alos cuts the acidity of tomatoes and enhances its natural sweetness.
- Tomatoes. Add texture and depth of flavor to the broth.I use tinned tomatoes because they are more convenient and economical.
- Crushed red pepper flakes- this gives it a little spiciness
- Parmesan cheese. Parmesan cheese infuses the broth with a powerful kick of umami, giving your soup a rich robust flavor.
- Red wine. Red wine gives the broth an extra layer of dimension. *I use Cabernet Sauvignon because it's smooth, not to peppery/spicy and not too sweet.
- Sourdough loaves. Sourdough makes the perfect soup bowl!
- Reduced balsamic vinegar. this can be purchased at most grocery stores. You don't want to reduce it yourself (I tried this and it created a terrible odor and clogged my hood fan)
📖 Variations & Substitutions
- Penne Pasta - you can use another type of pasta such as ziti, rigatoni, or elbow macaroni instead.
- Vegetable broth - you can use vegetable broth or stock.
- Red Wine - you can use Pinot Noir, Red Table Wine, or Shiraz instead.
- Parmesan Cheese -you can use regular, light or fat-free.
- Tomatoes - you can use 10-12 chopped fresh tomatoes instead of canned. (I recommend Roma tomatoes).
- Onions - you can use white or yellow onions instead of red.
- Oil -you can use any type of olive oil, canola or vegetable oil.
🥣How to Make Bread Bowls for Soup
You can make this Panzanella soup with or without the fresh bread bowl but the bread bowl is so much more fun!
PREP: Preheat oven to 350 degrees F. Spray a baking sheet with non-stick cooking spray
- Step 1: Cut about a ½ inch off the top off the sourdough loaf of bread with serrated knife.
- Step 2: Scoop out bread, making it hollow BUT be sure to leave it at least a 1- 1.5 inches thick on the inside.
- Step 3: Using a basting brush, brush olive oil on the inside of the bread bowl, dividing oil between all 4 bread bowls. Make sure you use enough to cover the inside of all the bread bowls (not the lids)- you may need to use a little more *This creates a seal, ensuring whatever you put in the bread bowl will not leak out . Bake bread bowl on prepared baking sheet for 15 minutes, until golden on the inside. Remove from oven, fill with soup and garnish!
- Step 4: Cube as much bread as possible from the insides of the loaf (see croutons below). *Save the remaining bread crumbs in a freezer bag for future use. Heat oil in a separate large frying pan over low-medium heat. Add bread cubes and sprinkle on salt. Cook, tossing occasionally, until golden. Set aside. Top soup with capers, croutons, fresh basil leaves, and reduced balsamic vinaigrette, and add salt and black pepper to taste, if desired.
Top Tip
You prevent the bread bowl from leaking by brushing olive oil on the inside of the bread bowl, making sure you use enough to cover the inside of all the bread bowls, and then baking them.
This creates a seal, ensuring whatever you put in the bread bowl will not leak out! *(See recipe card for full instructions on making the bread bowl)
Soup is comfort in a Bowl!
According to Psychology Today, the strong association between soup and comfort hasn’t been lost on researchers. Studies show the link between soup and a sense of well-being. Our brains seemed to be primed to make a connection between physical and social warmth.
Apparently even eating hot soup may increase feeling of positivity towards your fellow man, even extending towards others you may view as culturally different from yourself. And since soup is often associated with being cared for, the food alone may conjure up those feelings of comfort. And if you're looking for more comforting soup recipes, check out these fall soup ideas!
My son was recently looking at my blog in his cooking class at school and told me that he was disappointed I didn't yet have this Panzanella soup in a bread bowl posted. He thought it was really cool and so delicious that he wanted to show his cooking group. So I thought that it was about time I shared this recipe!
However, I need to warn you that there is some time investment require to make this soup. Like my husband's amazing Healthy Pumpkin Soup and my Loaded Pierogi Soup, it has to be cooked, then pureed to get the thick and rich texture without having to add cream or additional calories. Trust me though, it's totally worth it! And cooking soup is just so cathartic on a cold, winter day!
🍽Equipment
You will need a large pot, and either a food processor or an immersion blender for this delicious soup! *See recipe card for recommended equipment photos and links
🌡️Storage
Store this soup in a sealed container in the fridge for up to 5 days. This soup freezes well for up to 3 months in an airtight container.
👪 Serving Size
This Panzanella Pasta Soup recipe makes 4 servings (1 sourdough bread bowl each). However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
Comments & Reviews
Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you loved this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
So, if you're in the mood for some comfort in a bowl, snuggle up and give this Panzanella soup a try!
📋 Panzanella Pasta Soup Recipe
Ingredients
- 227 g box penne pasta
- 1 tablespoon extra virgin olive oil
- ½ large red onion, chopped finely chopped
- 3 garlic cloves crushed
- 1 red pepper chopped
- ½ orange pepper chopped
- ½ yellow pepper chopped
- ½ long English cucumber chopped
- 1 teaspoon Dijon mustard
- 2 tablespoon balsamic vinegar
- 4 tablespoon fresh basil finely chopped
- 28 oz -can of diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon crushed red pepper flakes
- ¼ cup Parmesan cheese
- ¼ cup red wine * I use Cabernet Sauvignon
Bread bowls
- 4 small sourdough loaves * I bought these in Sobey's bakery section
- 4 tablespoon olive oil
Croutons
- bread from inside loaves cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
Garnish
- capers * about 2 tsps
- croutons (see croutons) *a couple tbsps
- reduced balsamic vinegar * a couple squirts
- fresh basil (whole basil sprigs) 3-4 leaves
Instructions
- Cook pasta as per directions then set aside.
- In a 6 quart soup pot on medium heat add olive oil, garlic, red onion, red pepper, yellow, orange peppers, ½ the basil and cucumber. Sautee until softened (about 10 minutes).
- Add tomatoes and vegetable stock, remaining basil, Dijon mustard, wine, balsamic vinegar, crushed red pepper and parmesan cheese.
- Boil on medium for about 20 minutes or until vegetables are soft.
- Puree soup in small batches using a blender or food processor. * Be sure to only fill up the food processor or blender ½ way or you will be splashed with hot soup!
- Return to pot and stir in cooked pasta. Continue cooking for an additional 10 minutes on medium -low.
Bread Bowls
- Preheat oven to 350 degrees F. Spray a baking sheet with non-stick cooking spray.
- Cut about a ½ inch off the top off the sourdough loaf of bread with serrated knife.
- Scoop out bread, making it hollow BUT be sure to leave it at least a 1- 1.5 inches thick on the inside.
- Using a basting brush, brush olive oil on the inside of the bread bowl, dividing oil between all 4 bread bowls. Make sure you use enough to cover the inside of all the bread bowls (not the lids)- you may need to use a little more *This creates a seal, ensuring whatever you put in the bread bowl will not leak out .
- Bake bread bowl on prepared baking sheet for 15 minutes, until golden on the inside. Remove from oven, fill with soup and garnish!
- Cube as much bread as possible from the insides of the loaf (see croutons below).
- *Save the remaining bread crumbs in a freezer bag for future use.
Croutons
- Heat oil in a separate large frying pan over low-medium heat. Add bread cubes and sprinkle on salt. Cook, tossing occasionally, until golden. Set aside
Garnish
- Top with capers, croutons, fresh basil leaves, and reduced balsamic vinaigrette, and add salt and black pepper to taste, if desired.
peggy
very excited to try this .One thing I am allergic to sulphites (in all wines)what would you suggest I substitute for the wine.thanks
Terri Gilson
Hi Peggy - I would substitute grape (white grape, preferably) or cranberry juice. Then add 1 tbsp of red wine vinegar.
I hope you enjoy it!
Heidy L. McCallum
I have had Panzanella Salad and loved it but never the soup. I am really excited to try something new and unique for dinner! Great idea.
Terri Gilson
Thanks, Heidy! I hope you enjoy it!
Adriana
Indeed this pasta is pure comfort has been a favorite at home so thanks so much for showing us how to make it. Total pleaser for my picky eaters.
Terri Gilson
Thanks, Adriana!
Tisha
A delicious comfort dish! Love that you used bread bowls! So clever!
Terri Gilson
Glad you enjoy it, Tisha 🙂
Beth
So tasty! Loved the flavor of the sourdough with the hearty soup inside!
Terri Gilson
Great to hear, Beth!
Lisalia
This is delicious! What a yummy way to have ALL the bread and pasta! My kids ate every last drop.
Terri Gilson
That's great Lisalia!Thanks for taking the time to comment!