Pappa al Pomodoro

The Tuscan tomato-bread soup– Pappa al Pomodoro– is perfect when made with good quality canned Italian tomatoes and high-quality extra virgin olive oil. Traditionally designed as a way to get rid of stale bread, this dish can absolutely work well with fresh bread, and it even saves a little time that way. Filling and fresh tasting!
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Total Time 30 mins
Course Appetizer, Side Dish
Cuisine Italian
Servings 4 people



  • Heat the bottom of a soup pot over medium heat until hot and add olive oil, garlic, and red onions. Sauté until onion is just translucent.
  • Add the cubed bread and sauté the bread as it absorbs the oil and pan juices and becomes crusty brown on the outsides.

  • Add the diced tomatoes and about the vegetable stock. Add torn basil leaves, cover, then gently heat to a simmer.
  • After about 10 minutes, stir the mixture in the pot and you will see the bread begin to fall apart and be integrated into the soup.

  • Continue to stir until the soup becomes creamy. Season with salt and pepper to taste, then ladle into serving bowls. Garnish with extra virgin olive oil drizzled on top and a couple of fresh torn basil leaves.
  • Serve Hot!
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