📋 Panzanella Pasta Soup Recipe

3 bread bowls filled with Panzanella Pasta Soup (back 2 on black tray)

5 from 5 votes

📋 Panzanella Pasta Soup Recipe

This Panzanella Pasta Soup is my version of the famous Tuscan bread salad but in soup form! 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 ( made from the sourdough loaf) capers, reduced balsamic vinaigrette and even more fresh basil!

Course lunch, main, Main Course

Cuisine Italian

Keyword panzanella, soup, vegetarian

Special Diet Vegetarian, weight watchers

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 549kcal

Author Terri Gilson

Equipment

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

US Customary - Metric

Instructions

NOTE: The instruction images will NOT print by default. If you want them to print, you'll need to check the box beside "images" on the print page

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.

Notes

*NOTE: Nutrition calculation does NOT include the bread bowl or garnish

Nutrition