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Italian-style bread soup

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Peanut free
  • Nut free
  • Egg free

We’ve got the perfect hearty soup to enjoy on a cool autumn day. Packed with veggies and crispy bread, everyone will be wanting seconds.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes


  • 4 Coles Turkish Rolls, thinly sliced
  • 2 tbs coarsely chopped oregano
  • 1/2 tsp dried chilli flakes (optional)
  • 1/4 cup (60ml) olive oil
  • 1 brown onion, coarsely chopped
  • 6 slices pancetta, chopped
  • 1 carrot, finely chopped
  • 2 celery sticks, finely chopped
  • 1 zucchini, finely chopped
  • 2 garlic cloves, crushed
  • 2 large ripe tomatoes, chopped
  • 1/2 cup (125ml) dry white wine
  • 4 cups (1L) salt-reduced chicken or vegetable stock
  • 2 tbs tomato paste

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a baking tray with baking paper. Combine bread, oregano, chilli flakes, if using, and 2 tbs oil in a large bowl. Arrange in a single layer on the lined tray. Bake, turning occasionally, for 8-10 mins or until the bread is light golden and crisp.
  2. Step 2

    Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, pancetta, carrot, celery, zucchini and garlic and cook, stirring, for 5-7 mins or until the onion softens and vegetables are tender. Add the tomato and wine. Bring to a simmer. Add chicken or vegetable stock and tomato paste and bring to a simmer. Cook, stirring occasionally, for 15 mins or until soup thickens slightly.
  3. Step 3

    Tear half the bread into pieces and stir into the soup. Season. Divide the soup among serving bowls. Top with remaining bread and serve immediately.

    Serve with basil pesto, oregano leaves and finely grated parmesan

    Swap me: To make this recipe without alcohol, swap the wine for extra stock.

Nutrition Information

Per Serve

Energy: 2382kJ/570 Cals (27%)

Protein: 20g (40%)

Fat: 24g (34%)

Sat fat: 5g (21%)

Carb: 73g (24%)

Sugar: 10g (11%)

Fibre: 11g (37%)

Sodium: 1679mg (83%)