Italian Bread Soup...Ribollita

By • May 14, 2011 • 10 Comments

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Author Notes: This is an Italian peasant soup traditionally made with only vegetables and stale bread. I added ground turkey but it certainly isn't necessary....I've heard that if a wooden spoon can stand straight up in the pot, the soup is done. It gets better after a day or two so if you're not serving the masses you'll have plenty of leftoversinpatskitchen

Makes about 7 quarts and serves a crowd

  • 2 tablespoons olive oil
  • 1 pound ground turkey (optional)
  • 1 large onion, coarsely chopped
  • 2 carrots cut in thirds
  • 2 celery stalks, roughly chopped
  • 1 cup parsley
  • 6 to 8 garlic cloves
  • 2 strips bacon, cut in thirds
  • 1 14.5 ounce can tomatoes
  • 1 12 ounce can tomato juice
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon crushed fennel seeds
  • 5 cups chicken broth
  • 5 cups water
  • 1 14 to 15 ounce can chick peas, rinsed and drained
  • 2 14 to 15 ounce can cannellini beans, rinsed and drained
  • 5 cups chopped cabbage
  • 4 cups chopped fresh spinach
  • 1 cup small, dry pasta
  • 4 slices stale white bread, crusts removed
  • additional salt and pepper to taste
  1. In at least an 8 quart soup pot, brown the ground turkey in the olive oil if using. Remove from the pot and set aside.
  2. Place the onion, carrot, celery, garlic, parsley and bacon in the bowl of a food processor and pulse until the mixture is a little finer than a dice.
  3. Place the mixture in the soup pot and saute until the mixture softens a bit. ( If you aren't using ground turkey, add the 2 tablespoons of olive oil here for the saute )
  4. Add the turkey, salt, black pepper, red pepper, fennel seed, oregano and basil to the pot. Stir and add the tomatoes and tomato juice.
  5. Add the broth and water, bring the mixture up to a boil and then simmer for about 10 minutes.
  6. Add the cabbage, chick peas and cannellini beans and simmer another 10 minutes.
  7. Add the pasta and simmer for about 15 minutes.
  8. Tear the bread in pieces and add along with the spinach leaves. Simmer until the spinach wilts. Re-season with salt and pepper if needed.

Tags: cheap, filling, hearty, Italian, serves a crowd

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Comments (10) Questions (0)


about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

i love this soup, made it a couple of months ago and never let you know, so sorry. It's wonderful, filling and so so tasty.


about 2 years ago inpatskitchen

Thanks so much suzanne! So glad you enjoyed!


about 2 years ago lapadia

Beautiful soup!


about 2 years ago inpatskitchen

Thanks lapadia! We eat for a week on this one!


almost 4 years ago wssmom

With a week of unsettled weather coming up, this sounds like just the thing! Thanks!


almost 4 years ago inpatskitchen

Thanks wssmom! After a few days in the high's cold and rainy here this week..comfort food for us!


almost 4 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I love this soup!!!


almost 4 years ago inpatskitchen

I do too!!


almost 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Ahhh. One of my favorite soups.


almost 4 years ago inpatskitchen

I know...can't go wrong with this one!