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!
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.
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.
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 with capers, croutons, fresh basil leaves and reduced balsamic vinaigrette, if desired.
*NOTE: Nutrition calculation does NOT include the bread bowl or garnishMy Amazon Recommendations (affiliate links)
📋 Panzanella Pasta Soup Recipe
Amount Per Serving
Calories 549Calories from Fat 216
% Daily Value*
Saturated Fat 4g25%
Vitamin A 2935IU59%
Vitamin C 106mg128%
* Percent Daily Values are based on a 2000 calorie diet.