Italian Easter Soup Recipe (Panata)
| Updated: Feb 22, 2019 | Affiliate links
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.
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!
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
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Tear up dried bread crusts and pulse in a food processor until they are crumbs.
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Warm bone broth in a medium sized pot on the stovetop. Do not boil. Keep on low heat.
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Beat eggs in a small bowl.
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Whisk homemade bread crumbs, beaten eggs and grated cheese into pot with heated bone broth.
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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.
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Add nutmeg and optional leftover veggies and stir until warmed.
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Add sea salt and pepper to taste.
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Serve immediately with a small dollop of homemade sour cream if desired.
Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah received a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, her work has been covered by USA Today, The New York Times, National Review, ABC, NBC, and many others.
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