This is one of my go-to soups when it’s cold out and I have leftover bread sitting on my counter. Although leftover bread is a rare occurrence in my house!!
2 jars Cucina Fresca Pomodoro Sauce
1/2 cup olive oil
4 cups bread cubes
1 tsp. crushed red pepper flakes
3 cups stock, chicken or vegetable
2 Tbl. parsley, chopped (1 Tbl. if using dry)
1/4 tsp. dry oregano
salt and pepper to taste
garnish Parmesan cheese
For the bread, I like a good rustic como bread.
Heat olive oil in pot and add bread cubes. Cook over medium heat until bread is golden brown and crunchy, like croutons.
Remove from pot, place in bowl.
Add Cucina Fresca Pomodoro Sauce, stock, parsley and oregano in to the pot. Bring to boil, turn down heat to a simmer.
Add toasted bread cubes back in to pot and simmer for 5 to 10 minutes. The longer you simmer, the more broth the bread cubes will soak up, so you may need to add a little more stock.
Add salt and pepper to taste.
Garnish with freshly grated Parmesan cheese.