Cheese and Bread Soup (Soupe Crasse)

  • Serves

    serves 8-10


Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food


  • 3 12 cups beef or chicken stock
  • 5 tbsp. unsalted butter
  • 10 oz. Italian breadsticks
  • 1 lb. Taleggio cheese, sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 12 small onion, thinly sliced


Step 1

Bring stock to a boil in a saucepan; remove from heat. Grease bottom of a 3-qt. high-sided skillet with 1 tbsp. butter. Break breadsticks into 2 1⁄2" pieces. Put 1 layer breadsticks in skillet. Cover breadsticks with layer of cheese. Continue layering breadsticks and cheese; ladle stock over breadsticks one ladleful at a time and heat skillet over low heat. Bring to a simmer; cook, without stirring, for 30 minutes.

Step 2

Meanwhile, melt remaining butter in a 12" skillet over medium heat. Add onions; cook, until onions are soft, 8-10 minutes. Set a fine sieve over a small bowl. Strain butter, pressing onions with back of a spoon; discard onions. Drizzle butter over soup; continue cooking for 10 more minutes. To serve, spoon onto serving plates.

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