Italian Sausage Bread Soup with egg

Lunch / Dinner

Italian Sausage Bread Soup with egg

For a soup that will have you coming back for more, meet the Italian Sausage Bread Soup with Egg. It’s like a cross between Italian sausage soup and Italian egg drop soup with toasty croutons. Need we say more?!


6 servings (12 cups)

Total Time

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Crouton Tip

If you won’t be eating the entire batch of soup in one sitting, don’t stir in all of the croutons. That way your leftover soup won’t be loaded with mushy bread.


Preheat oven to 400°.

Toss bread cubes with 2 Tbsp. oil; season with salt, black pepper, and garlic powder. Arrange bread cubes on a baking sheet in a single layer; bake until toasted, 810 minutes.

Heat remaining 1 Tbsp. oil in a pot over medium. Add sausage; cook until no longer pink and cooked through. Transfer sausage to a paper-towel-lined plate.

Sauté onions in drippings until translucent, about 5 minutes. (Add 1 Tbsp. oil to pot if there aren’t enough drippings.) Add garlic; cook until fragrant, about 1 minute.

Add broth, scraping up any brown bits, then stir in sausage; bring to a simmer.

Stir in spinach and cook just until wilted. Slowly add eggs in a steady stream, stirring constantly while pouring. Season soup with salt, black pepper, and pepper flakes.

Stir half the croutons into soup just before serving; divide remaining croutons among six bowls and top with soup.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 364

% Daily Value*

Total Fat 21g 32%

Saturated Fat 6g 30%

Cholesterol 141mg 47%

Sodium 812mg 33%

Carbs 18g 6%

Protein 23g

*Percent Daily Values are based on a 2,000 calorie diet.

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