Towards the end of the week, the ingredients in my kitchen start to dwindle. Pulling together a yummy dinner can be a challenge when that happens.
But if you have some stale bread, a few pantry staples, and a package of precooked sausage hiding in your deli drawer, you can make this easy bread soup recipe in about 20 minutes!
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I love using the precooked Italian chicken sausage because it lasts in the fridge for a really long time, so you can always have some on hand. Plus, it allows this soup to cook super quickly.
Quick soups are a specialty of mine. You should check out my Easy Kiehlbasa Vegetable Soup after you try this one.
The hands-on part of the recipe is quick and low mess. You’ll just need to dice up some celery, the sausage, and the stale bread.
When chopping up the bread and sausage, aim for uniform bite-sized pieces. This will help the soup cook quickly and make it easier to eat.
I hate dealing with giant chunks — eating soup shouldn’t require a knife!
A rustic artisan bread is perfect for making this bread soup hearty and filling. This style of bread is firm enough to hold it’s shape in the soup, rather than disintegrating like a sandwich bread would.
I buy a loaf of this Iggy’s Francese every week, and it inevitably goes stale before I can finish the whole thing. I love that this recipe uses up food that might otherwise be wasted.
Cannelini beans add another layer of texture to this Italian-style soup, as well as another good source of protein. You could swap these out for a red kidney bean if you prefer those.
Since this soup recipe covers your bases for carbs, veggies, and protein, you don’t necessarily need a side dish for this. It’s all-in-one (essential for when you want dinner to be quick and easy). But if you want to add a side, here are some ideas:
- Cheesy polenta fries (recipe coming soon!)
- Arugula salad with this creamy lemon dressing
- Smoky cheddar crackers
Try this soup next time you’re low on food and need to make a quick, family-friendly meal!
- 1 cup of diced celery
- 1 package of cooked mild Italian chicken sausage
- 3 cups of stale bread
- 1 14 oz can of diced tomatoes
- 1 14 oz can of cannelini beans
- 2 1/2 cups chicken broth
- 2 tsp dried oregano
- 1/2 tsp ground rosemary
- Salt and pepper to taste
- Olive oil
- Parmesan cheese (optional)
- Cut bread and sausage into bite-sized pieces. Dice celery.
- Heat 2 tsp of olive oil in a soup pan over medium heat. Add celery and sausage.
- Cook for 5 minutes.
- Add bread, tomatoes, beans, chicken broth, oregano, and rosemary. Add salt and pepper to taste.
- Simmer over medium heat for 10 minutes.
- Adjust seasoning and serve with a drizzle of olive oil. Sprinkle with parmesan cheese if desired.
This soup is just as delicious the next day. Double the recipe and use the leftovers for lunch!
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