Some of the best recipes originated from humble beginnings. Bread soup, also known as Italian ribollita, is no exception. For centuries, cooks have used bread to stretch leftover soup and make it extra filling.
If this is your first time hearing of bread soup, just think: many of us like to crumble crackers in our soup. It stands to reason that bread and soup are naturals together.
Here are more old-world Italian recipes we love.
What Is Bread Soup?
Ribollita is a hearty vegetable stew that originated in the medieval Tuscan countryside. Made with chunks of stale torn bread mixed into leftover vegetable soup, classic bread soup is not a 30-minute meal (but these soups are). In fact, it’s a dish that tastes best when prepared over two or three days so the flavors and textures can really blend together. When served, a bowl of this soup tastes and looks like a thick minestrone.
What’s in Bread Soup?
Traditional bread soup almost always begins with a base of stale torn bread, cannellini beans, kale and cabbage. After that, the recipe can include any produce you like, including potatoes, celery, carrots and tomatoes. It’s a “use what you have” recipe that’s both satisfying and timeless. If you hate to throw out leftover veggies, this dish could be the solution.
Transport yourself to the heart of Italy with these super simple Tuscan recipes.
Why People Make Bread Soup
Bread soup dates back to the Middle Ages when servants often had to eat the food-soaked bread trenchers (aka edible plates) that remained after their lords and ladies dined. Over time, as wooden plates became the norm, the dish morphed into the stew-like meal we know today.
As peasants cleared their employers’ tables, they would pocket any leftover bread crusts. They’d add them, and whatever else they had on hand, to leftover vegetable soup as it reheated over a fire. Hence, ribollita, which literally translates to “reboiled” in Italian. (Here’s how other iconic foods got their names.)
Try your own spin on ribollita today—it’s naturally vegetarian! Start with some rustic Tuscan bread, then add it to this hearty recipe.
Try More Classic Italian Soups
This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
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I'm not sure where the name of this soup originated, but my aunt in Pennsylvania shared the recipe with me. Even in our hot Florida climate, this soup always satisfies. Family and friends frequently ask me to prepare it. —Nancy Ducharme, Deltona, Florida
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Here's an Italian favorite made easier by using prepared spaghetti sauce and canned broth for the flavorful base. —Cindy Garland, Limestone, Tennessee
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My mom dehydrates the last pick of tomatoes from her garden each fall—perfect for quick soups like this one. When I have time to prepare dried beans, I do—but don't worry if you don't. Canned beans are just as good. —Lori Terry, Chicago, Illinois
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After tasting a similar soup at a restaurant, I created this quick and tasty version. The pesto adds an extra-nice Italian flavor that is often missing from other gnocchi soups. —Deanna Smith, Des Moines, Iowa
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Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! —Sharon Gerst, North Liberty, Iowa
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My idea of a winning weeknight meal is this beefy soup that simmers in one big pot. Grate some Parmesan and pass the crackers. —Julie Davis, Jacksonville, Florida
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I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love. —Michelle Babbie, Malone, New York
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My husband and I are both diabetics and like to find tasty recipes that are in line with our dietary requirements. I like to serve my meatball soup with baked wheat tortilla triangles, fresh fruit and a variety of cubed cheeses. —Rebecca Phipps, Rural Hall, North Carolina
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Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. —Charlene Chambers, Ormond Beach, Florida
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I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia
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Using prepared pasta sauce makes this hearty and hot one-pot dinner a cinch. —Doris Mancini, Port Orchard, Washington
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This family favorite is done in no time at all. I like to serve it with a crusty bread or garlic bread, and I'll sometimes use bacon or salami instead of pepperoni (just like a pizza)! —Janet Beldman, London, Ontario
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I always look for recipes high in taste and nutrition but low on prep time and fat. This thick, chunky soup fills the bill and is such a family favorite that I serve it at least once a month! —Deborah Redfield, Buena Park, California
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You’ll want to capture the rich flavor of roasted tomato, pepper, onion and garlic in this colorful soup. Add cubed bread pieces for the perfect light vegetarian meal. —Debby Harden, Williamston, Michigan
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Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It's just the perfect homemade fish soup. —Valerie Bradley, Beaverton, Oregon
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Lauren Habermehl
