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Zuppa Di Provolone (Provolone Cheese Soup

Zuppa Di Provolone (Provolone Cheese Soup recipe image
This rustic Italian Zuppa di Provolone is a comforting bowl of warmth, combining savory pancetta and sweet cabbage in a rich chicken broth. The star of the show is the mild Provolone cheese, which melts luxuriously over crispy garlic-rubbed toast as the hot broth is poured over it. It&# 226;€™s a perfect meal for chilly evenings, offering a satisfying balance of salty, smoky, and cheesy flavors. Simple to prepare with pantry staples, this soup brings a taste of home-cooked tradition to your table.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 388.2
Dietary: Gluten-free
Description
This rustic Italian Zuppa di Provolone is a comforting bowl of warmth, combining savory pancetta and sweet cabbage in a rich chicken broth. The star of the show is the mild Provolone cheese, which melts luxuriously over crispy garlic-rubbed toast as the hot broth is poured over it. It&# 226;€™s a perfect meal for chilly evenings, offering a satisfying balance of salty, smoky, and cheesy flavors. Simple to prepare with pantry staples, this soup brings a taste of home-cooked tradition to your table.
Ingredients
  • 1 pound Provolone cheese, mild
  • 5 oz Pancetta, thinly sliced
  • 3 tbsp Butter
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, large, finely minced
  • 1 small Cabbage, julienned
  • to taste Salt
  • to taste Freshly ground black pepper
  • 8 slices Italian white bread, toasted
  • 6 cups Chicken broth, hot
Directions
  1. 1
    In a large soup pot, melt the butter over medium heat until frothy.
  2. 2
    Add the pancetta, onion, and garlic to the pot and sauté for one minute.
  3. 3
    Before the mixture browns, add the julienned cabbage and mix thoroughly.
  4. 4
    Reduce heat to low and simmer the cabbage mixture for a few minutes until slightly softened.
  5. 5
    Pour in the hot chicken broth, cover the pot, and let it simmer for 15 minutes.
  6. 6
    Season the soup with salt and freshly ground black pepper to taste.
  7. 7
    While the soup simmers, rub each slice of toasted Italian bread lightly with a cut clove of fresh garlic.
  8. 8
    Place two slices of garlic toast into each of four soup bowls.
  9. 9
    Top the toast in each bowl with one slice of Provolone cheese.
  10. 10
    Ladle the boiling hot broth over the cheese and toast, serving immediately while the cheese melts.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 388.2kcal
% Daily Value *
Total Fat 38.6g60%
Saturated Fat 23.8g119%
Cholesterol 98.7mg33%
Sodium 364.3mg16%
Total Carbohydrate 3.5g2%
Dietary Fiber 0.0g0%
Sugars 2.0g
Protein 6.7g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the broth is very hot when pouring it over the cheese to help it melt completely.

If you prefer a vegetarian version, substitute the pancetta with sautéed mushrooms and use vegetable broth instead of chicken broth.

The Provolone cheese should be sliced thinly to allow it to melt quickly upon contact with the hot broth.

This soup is best served immediately to maintain the crispness of the toast and the molten texture of the cheese.

Keywords: zuppa, provolone, cheese soup, italian soup, pancetta, cabbage, garlic toast, comfort food, winter soup, easy dinner, rustic, broth, simmered, hearty, traditional, garlic, onion, melting cheese, crunchy
Read it online: https://www.chefs-mate.com/recipe/zuppa-di-provolone-provolone-cheese-soup/