Italian Bread Soup

By February 18, 2022 October 19th, 2022 No Comments

Soup can be enjoyed in any season in our book, especially when it involves bread and wine! Get cozy and enjoy a bowl of Italian Bread Soup with a glass of Heritage Red. We like to call this one Zuppa di Pane al Vino and we have a feeling you will be making it more than once.


• 1 Tbsp Whole Grain Dijon Mustard
• 3-4 Mild Italian Chicken Sausages, sliced
• 1 Yellow Onion, chopped
• 2 Carrots, chopped
• 2 Celery Stalks, chopped
• 2-3 Garlic Cloves, minced
• 2 Tbsp Tomato Paste
• ½ Tsp. Red Pepper Flakes
• 1 Cup Gooseneck Vineyards Heritage Red Blend
• 2 14oz. can Cannellini Beans, drained & rinsed
• 1 28-oz can Diced Tomatoes
• 3-4 Cups Vegetable Stock
• 2 bunches Lacinato Kale, torn/cut into pieces
• 2 fresh rosemary sprigs & thyme sprigs (tied together w/twine)
• ½ Loaf Crusty Bread, torn/cut into chunks
• Fresh Parmesan w/Rind, cut rind from parm & reserve
• Extra Virgin Olive Oil
• Kosher Salt
• Ground Black Pepper



• Oven at 425 – Whisk mustard w/2 Tbsp EVOO & a pinch of salt – toss bread cubes in mixture. Spread bread cubes on a parchment-lined baking sheet and toast in the oven for 10-15 minutes until crispy.

• Pour 1-2 tablespoons of EVOO in a large pot over medium heat, toss in chicken sausage slices, onions, carrots, celery and garlic; sprinkle with salt and pepper. Stir occasionally and cook until the vegetables are soft & sausage is browned, 4-6minutes.

• Add tomato paste & red pepper flakes to mixture, stir to incorporate and caramelize, 2-3 minutes. Pour in wine & let simmer another 2-3 minutes.

• Add diced tomatoes, vegetable stock, beans and parmesan rind. Bring soup to a boil and then reduce to a simmer, 20-25 minutes. Remove herbs.

• Stir in kale pieces & crispy bread chunks, simmer 5 minutes. Salt & pepper to taste. Grate or shave fresh parmesan on top to serve.


Credit – recipe by a New York City chef Jessica Masanotti