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Italian Easter Soup Recipe (Panata)

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 Pope MGA



  1. Tear up dried bread crusts and pulse in a food processor until they are crumbs.

  2. Warm bone broth in a medium sized pot on the stovetop. Do not boil. Keep on low heat.

  3. Beat eggs in a small bowl. 

  4. Whisk homemade bread crumbs, beaten eggs and grated cheese into pot with heated bone broth.

  5. 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.

  6. Add nutmeg and optional leftover veggies and stir until warmed.

  7. Add sea salt and pepper to taste.

  8. 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*
Fat 17.8g27%
Carbohydrates 9g3%
Protein 24.5g49%
* Percent Daily Values are based on a 2000 calorie diet.