Panada Soup
Recipes > Soups > Panada Soup

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Recipe Checklist:
  • 4 cups of Beef Stock
  • ½ lb Stale Sourdough Bread (Macédoine)
  • 1 ¾ oz Whole Butter
  • 2 T Extra Virgin Olive Oil
  • 1 oz Parmigiano Reggiano Cheese (Grated)
  • Salt (to Taste)
  • Black Pepper (to Taste)
Tools & Equipment
  • Cutting Board
  • Bread Knife
  • Stock Pot
  • Box Grater
  • Measuring Cup
  • Measuring Spoons
  • Medium Sauce Pan
Estimated Time
1 Hour
Serves 4-6
+ -



The primary Preparation for making Panada Soup will be to Grate the Parmigiano-Reggiano Cheese and to Dice the Baguette to a Macédoine. You can swap out the Cheese and the Bread called for here, but your replacement cheese and bread should be firm and have some flavor.

If you plan to make your own homemade Beef Stock, make sure to allow for the extra time that that process requires.


Begin the active phase of the Panada Soup by adding your Beef Stock to the Sauce Pan. Bring it to a Boil over High Heat and then reduce the heat to a Simmer. Once the Stock is Simmering, add in the Diced bread. Let the bread Simmer in the Beef Stock for about 20 minutes.

After the bread has cooked down, add in the Whole Butter, the Extra Virgin Olive Oil and the Grated Parmigiano-Reggiano Cheese. Taste the mixture with a Tasting Spoon and then Season it with Salt and Pepper to taste.

Let the new mixture cook for 20 minutes more until it “sets” in the center but still has clear stock closer to the pot sides. Serve immediately.