Favorite Italian Soups

Ingredients

• 60 ml Olive Oil (extra‑virgin, divided)
• 1 medium Red Onion (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 0.25 tsp Red Pepper Flakes (optional, for gentle heat)
• 0.5 tsp Salt (plus to taste)
• 800 g Canned Whole Tomatoes (with juice, crushed by hand)
• 960 ml Water (about 4 cups)
• 4 slices Stale Bread (cut into 1‑inch cubes; any rustic country loaf works)
• 1 clove Garlic Clove (crushed; optional broth booster)
• 4 pieces Large Eggs (room temperature, cracked into separate cups)
• 30 g Pecorino Romano Cheese (freshly grated, plus extra for serving)
• to taste Freshly Ground Black Pepper

Instructions

1. Sauté aromatics

   Heat 60 ml olive oil in a large sauté pan over medium heat. Add the diced red onion, diced celery, red pepper flakes, and ½ tsp salt. Cook, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes.

   Time: PT5M

2. Add tomatoes and simmer

   Add the canned whole tomatoes with their juice to the pan. Bring to a gentle boil, then reduce to a low simmer. Let the mixture cook for 10 minutes, allowing the flavors to meld.

   Time: PT10M

   Temperature: low simmer

3. Prepare croutons

   While the soup simmers, toss the cubed stale bread with 2 Tbsp olive oil. Spread on a baking sheet and toast in a pre‑heated 375°F oven for 10 minutes, flipping halfway through, until golden and crisp.

   Time: PT10M

   Temperature: 375°F

4. Optional garlic boost

   If desired, add the crushed garlic clove to the simmering soup and continue to simmer for an additional 30 minutes. This adds sweet, mellow garlic flavor and extra body.

   Time: PT30M

   Temperature: low simmer

5. Poach eggs in the soup

   Create four small wells in the simmering broth. Crack one egg into each well (or crack all eggs into separate small bowls first, then slide them in). Cover the pan and let the eggs poach for 3‑4 minutes for runny yolks (or 8‑9 minutes for fully set yolks).

   Time: PT4M

   Temperature: low simmer

6. Finish and serve

   Divide the toasted bread cubes among four soup bowls. Ladle the hot broth over the bread, making sure each bowl gets a poached egg. Drizzle a little extra olive oil, sprinkle grated Pecorino Romano, and season with additional salt and freshly ground black pepper to taste.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g