Italian Easter Soup Recipe (Panata)

Name: Nourishing Bread Soup Recipe (Panata)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1 quart bone broth (chicken, beef or turkey); 4 bread crusts (from sourdough or sprouted loaf); 3 eggs; 1 cup grassfed cheese (grated or chopped into small pieces); 1-2 pinch nutmeg; 1 cup leftover chopped, cooked vegetables (optional); pepper (to taste); sea salt (to taste)

by Sarah Updated: June 02, 2018 Affiliate linksBone broth, Stock, and Soups, RecipesComments: 5

If you are just getting started making homemade bone broth yourself, the thought of taking even more time transforming it into soup might be a bit overwhelming to even contemplate.

If you’ve solved this problem by just serving plain broth all the time and skipping the soup-making part, I’ve got a recipe for you to try!

Homemade Panata

Making soup with your broth doesn’t have to be time consuming. One of the easiest and most nourishing soups, for example, is also one of the fastest.

Panata, or bread soup, is a frugal Italian dish that is essentially made with bone broth and leftovers! It is also called Italian Easter soup as it is traditionally served at the end of Lent.

Unlike this recipe for Italian vegetable soup which takes quite a bit of time to chop all the ingredients, this Italian panata recipe takes literally 10 minutes or less to make. I’m not kidding. Start to finish so fast you won’t believe it! I love making it for a very fast lunch at home. It’s a great choice for quick dinners too when you might be tempted to order take-out. Make this homemade and nourishing dish instead – it’s even faster than Uber Eats!

Try out this recipe the next time your family wants soup and all you have is 10 minutes until dinnertime and a quart or two of bone broth in the refrigerator.

5 from 1 vote

Nourishing Bread Soup Recipe (Panata)

Fast and nourishing bread soup recipe, also called panata in Italian cuisine. This frugal and yet incredibly delicious and satisfying dish is made primarily with leftovers. Only takes 10 minutes to make!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 4

Calories 290 kcal

Author Sarah

Ingredients

1 quart bone broth chicken, beef or turkey
4 bread crusts from sourdough or sprouted loaf
3 eggs
1 cup grassfed cheese grated or chopped into small pieces
1-2 pinch nutmeg
1 cup leftover chopped, cooked vegetables optional
pepper to taste
sea salt to taste

Instructions

Tear up bread crusts and pulse in a food processor until they are crumbs.
Warm bone broth in a medium sized pot on the stovetop. Do not boil. Keep on low heat.
Beat eggs in a small bowl.
Whisk bread crumbs, beaten eggs and grated cheese into pot with heated bone broth.
Keep panata heated just below a boil for a minute or two, stirring until eggs are thoroughly cooked. The soup should thicken and be quite smooth in appearance.
Add nutmeg and optional leftover veggies and stir until warmed.
Add sea salt and pepper to taste.
Serve immediately with a small dollop of homemade sour cream if desired.

Nutrition Facts

Nourishing Bread Soup Recipe (Panata)

Amount Per Serving (8 ounces)

Calories 290 Calories from Fat 160

% Daily Value*

Total Fat 17.8g 27%

Total Carbohydrates 9g 3%

Protein 24.5g 49%

* Percent Daily Values are based on a 2000 calorie diet.

Sarah, The Healthy Home Economist

Sarah

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.