bread soup

This simple spin on Cioppino features shrimp and Italian sausage - it&#039;s easy to throw together, and has so much delicious flavor.

Shrimp And Sausage Cioppino

olive oil

fennel

garlic (peeled and smashed)

shallots (chopped)

kosher salt (plus 1/2 teaspoon)

black pepper (plus 1/4 teaspoon)

turkey

white wine (such as Pinot Grigio)

tomato paste

chicken broth

bay leaf

shrimp

cannellini beans,

basil leaves (chopped)

thyme leaves

sourdough bread.

In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.

Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.

When it&#039;s time for dinner, my Tuscan Bread soup will make an excellent addition to your dinner table. Your family will love the flavors of this traditional Italian soup.

Tuscan Bread Soup {Ribollita}

celery (diced (about 6 ribs))

onion (diced)

carrots (diced)

potato ((skin on))

garlic (diced)

zucchini (diced (1 small to medium zucchini))

savoy cabbage (shredded and chopped (2-3 cups))

red Swiss chard (chopped (or your favorite greens))

tomatoes

beans

⅛ tsp crushed red pepper

¼ tsp black pepper

vegetable stock (or chicken stock)

½ cup farro (or rice)

bread

romano cheese (or more to taste)

in a 4 qt stockpot over medium-high heat add the olive oil, onion, carrot, celery, and potatoes. Cook the vegetables for 4-5 minutes.

Add in the zucchini and garlic, continue to saute for 1-2 minutes.

Add in the vegetable stock, crushed tomatoes and cannellini beans. Bring to a boil.

Add in the chopped savoy cabbage, chard and farro. Bring back to a boil, then add in bread cubes. and reduce the heat to simmer.

After the soup has cooked for about 45 minutes, add in romano cheese and reseason as needed with sea salt and black pepper.

Top 2 bread soup recipes from across the web

The most viewed bread soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shrimp And Sausage Cioppino

Tuscan Bread Soup {Ribollita}

Top 2 bread soup recipes from across the web

The most viewed bread soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp And Sausage Cioppino

Tuscan Bread Soup {Ribollita}

The most viewed bread soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine