Pasticciata - Soup with Bread & Fontina

Pasticciata - Soup with Bread & Fontina
Staff Writer

Patricia Stagich

This dish is a little unusual - but if you love the broth soaked croutons oozing with cheese in French Onion Soup or a crispy grilled cheese sandwich with a bowl of rich chicken broth alongside, you are going to love this!


Preheat oven to 400 degrees F.  Heat the broth to a simmer and keep it hot
Butter the sides and bottom of a baking dish.
Shred the fontina and toss with Parmigiano.

Arrange half of the bread slices in one layer in the baking dish.  Ladle out 1 cup of broth, and drizzle over the bread slices.  Sprinkle half of the cheese on top of the bread in an even layer.
Cover the cheese with the remaining bread slices.
Moisten these slices with another cup or so of stock; top the bread with all the remaining cheese.

Cover the casserole with foil and bake until heated through, about 25 minutes.
Remove the foil, and continue baking for 10 minutes until the top is golden brown and bubbly. 
Let cool for 5 minutes.

Cut into squares and transfer to a shallow soup or pasta bowl.
Ladle hot broth over each portion and serve piping hot with additional grated cheese.


Calories per serving:

597 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 26g 39%
  • Carbs 57g 19%
  • Saturated 13g 67%
  • Fiber 2g 10%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 8g
  • Polyunsaturated 3g
  • Protein 32g 65%
  • Cholesterol 71mg 24%
  • Sodium 1,571mg 65%
  • Calcium 511mg 51%
  • Magnesium 51mg 13%
  • Potassium 477mg 14%
  • Iron 4mg 20%
  • Zinc 3mg 20%
  • Phosphorus 441mg 63%
  • Vitamin A 157µg 17%
  • Vitamin C 1mg 1%
  • Thiamin (B1) 1mg 37%
  • Riboflavin (B2) 1mg 40%
  • Niacin (B3) 9mg 46%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 192µg 48%
  • Vitamin B12 1µg 14%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 3µg 4%
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