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Pancotto Soup Recipe

Pancotto Soup

Pancotto is a traditional Italian bread soup that transforms stale bread, garlic, and broth into a rustic, flavorful, and nourishing dish. It’s humble in origin but rich in comfort, making it a perfect meal for chilly evenings or when you want something hearty yet simple. This dish proves that even the most basic ingredients can create something memorable.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 4 cups stale bread cubed
  • 4 tablespoons olive oil
  • 4 garlic cloves sliced
  • 1 teaspoon red pepper flakes optional
  • 6 cups vegetable broth
  • Salt to taste
  • Fresh parsley chopped, for garnish

Method
 

  1. Cube your stale bread into bite-sized pieces.
  2. In a large soup pot, heat olive oil over medium heat. Add sliced garlic and cook until golden and fragrant, without burning.
  3. Pour in the vegetable broth. Add salt and red pepper flakes (if using). Let it simmer for a few minutes.
  4. Add the bread cubes to the broth. Gently stir and press so the bread absorbs the liquid. Simmer for 10–15 minutes until thick and rustic.
  5. Ladle into bowls. Drizzle with olive oil and sprinkle with chopped parsley. Serve hot and enjoy!

Notes

Use crusty, day-old bread like ciabatta or sourdough for best texture. You can use chicken broth instead of vegetable broth if not strictly vegetarian. Topping with a poached egg makes this a filling one-bowl meal. Leftovers can be reheated with a splash of extra broth or water.