Scarpetta Soup

Name: Scarpetta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1/4 cup extra virgin olive oil; 6 garlic cloves, minced; 28 oz canned whole peeled tomatoes, crushed; 3 cups vegetable broth; 4 cups crusty Italian bread, cubed; 1/2 cup fresh basil, chiffonade; 1/2 cup Parmesan cheese, grated; 1 tsp kosher salt

A rich tomato bread soup infused with garlic, olive oil, and fresh basil, perfect for soaking up with crusty bread.

45 minEasyServes 4380 cal/serving

Italian-AmericanSoupStovetopVegetarianMediterraneanHigh FiberNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

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Ingredients

1/4 cup extra virgin olive oil
6 garlic cloves, minced
28 oz canned whole peeled tomatoes, crushed
3 cups vegetable broth
4 cups crusty Italian bread, cubed
1/2 cup fresh basil, chiffonade
1/2 cup Parmesan cheese, grated
1 tsp kosher salt

Instructions

1

Heat 1/4 cup extra virgin olive oil in a Dutch oven over medium heat.
2

Add 6 minced garlic cloves and sauté for 1 minute until fragrant.
3

Pour in 28 oz crushed canned whole peeled tomatoes, 3 cups vegetable broth, and 1 tsp kosher salt, then bring to a simmer.
4

Stir in 4 cups cubed crusty Italian bread and cook for 10 minutes until the bread absorbs the liquid and thickens the soup.
5

Remove from heat and stir in 1/2 cup chiffonade fresh basil and 1/2 cup grated Parmesan cheese before serving.

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Questions

What is Scarpetta Soup?

A rich tomato bread soup infused with garlic, olive oil, and fresh basil, perfect for soaking up with crusty bread. This reference files it under Italian-American soup: made on the stovetop, rated easy and about 45 minutes start to finish.

What should Scarpetta Soup look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the bread absorbs the liquid and thickens the soup.

Is there a substitute for Parmesan in Scarpetta Soup?

The entry for Scarpetta Soup calls for 1/2 cup Parmesan cheese, grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I make Scarpetta Soup gluten-free?

Yes. The gluten in Scarpetta Soup is 4 cups crusty Italian bread, cubed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How do I store and reheat Scarpetta Soup?

Refrigerate Scarpetta Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

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