Pappa al Pomodoro (Tuscan Tomato & Bread Soup)
Pappa al Pomodoro is a rustic Tuscan soup made with San Marzano tomatoes, fresh basil, and day-old bread. It’s hearty, budget-friendly, and refined – perfect for chilly evenings or as an easy starter for a dinner with friends.
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Italian Translation: None – it’s already Italian!
Region of Origin: Tuscany
Wine Pairing Suggestion: Sangiovese or Chianti
Category: First Course [‘Primo’]
Michelle’s Cucina
A note from my kitchen to yours.
This week I leaned into tomatoes with one of my favorite Tuscan classics — Pappa al Pomodoro. Born out of resourcefulness, this dish turns day-old bread and simple pantry staples into something so flavorful and satisfying. I love that it’s easy, reheats beautifully, and doesn’t need to be served piping hot. My go-to toppings? A sprinkle of parmesan, a few basil leaves, fresh pepper, and a drizzle of chili-infused olive oil.
Why this recipe works: Day-old bread naturally thickens the soup while tomatoes, basil, and olive oil create rich flavor from just a handful of pantry staples.
ingredients for Pappa al Pomodoro:
Full measurements in the recipe card below.
- Vegetable stock (or water)
- Extra Virgin Olive Oil
- Garlic
- Fresh Basil leaves
- San Marzano Tomatoes
- Salt
- Pepper
- Italian Bread
- Optional: Peperoncini (red chili flakes)
Recommended kitchen tools:
- Medium Pot
- Large Pot
- Immersion Hand Blender
- Wooden Spoon
- Optional: “Masher” utensil
How to Make Pappa al Pomodoro:
Step 1: Prep both Pots.
In a medium pot, add vegetable stock (or water), and set to medium heat. Separately, in a large pot, heat olive oil on medium heat for 2 minutes.
Step 2: Add flavors.
Add minced garlic & heat for 1 minute. Roughly tear the basil leaves and add to the saucepan, along with (optional) peperoncino/red pepper flakes. Reduce heat to medium-low and heat an additional 1 minute.
Step 3: Add tomatoes.
Add San Marzano tomatoes, salt, and pepper. Using an immersion hand blender, puree for a smooth consistency. Cook for 15 minutes on medium-low heat.
Step 4: Add bread.
Add bread cubes and heated vegetable stock (or water) and stir to combine. Increase heat to medium and cook for 20 minutes.
Step 5: Adjust and Mash.
Taste the soup– if preferred, add up to 1 cup of water for a soupier consistency. Also add additional salt if needed. Remove from heat and using the masher utensil, stir vigorously and/or ‘mash’ the bread cubes to break them down.
How to Serve Pappa al Pomodoro:
- Serve with grated parmesan cheese, additional basil for garnish, and a drizzle of olive oil – specifically Chili-Infused Olive Oil for a kick!
- Enjoy with a glass of red wine native to the region of origin, like Chianti.
La Vita, Simplified:
Pantry Favorite: I always reach for these San Marzano tomatoes—they provide balanced sweetness and acidity with very little effort.
Kitchen Favorite: An immersion blender lets you control exactly how smooth or rustic you’d like the finished soup.
Meal Prep Tip: Pappa al Pomodoro tastes even better the next day. Add a splash of water or broth when reheating if you’d like a looser consistency.
Kitchen Tip: No vegetable broth? Water works beautifully here—the tomatoes, bread, and basil provide plenty of flavor.
PAPPA AL POMODORO (TUSCAN TOMATO & BREAD SOUP)
Equipment
- Medium Pot
- Large Pot
- Immersion Blender
- Wooden Spoon
- Optional: “Masher” utensil
Ingredients
- 4 cups Vegetable stock - or water
- ⅓ cup Extra Virgin Olive Oil
- 4 cloves Garlic - minced
- ⅛ teaspoon Peperoncini - or red chili flakes
- 10 Fresh Basil leaves
- 2 cans (28oz each) San Marzano Tomatoes
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 4 cups Italian Bread - rough cut in cubes
Instructions
- In a medium pot, add vegetable stock (or water). Set to medium heat.
- In a large pot, heat olive oil on medium heat for 2 minutes.
- Add minced garlic & heat for 1 minute.
- Roughly tear the basil leaves and add to the saucepan, along with (optional) peperoncino/red pepper flakes. Reduce heat to medium-low and heat an additional 1 minute.
- Add San Marzano tomatoes, salt, and pepper. Using an immersion hand blender, puree for a smooth consistency. Cook for 15 minutes on medium-low heat.
- Add bread cubes and heated vegetable stock (or water) and stir to combine.
- Increase heat to medium and cook for 20 minutes.
- Taste the soup– if preferred, add up to 1 cup of water for a soupier consistency. Also add additional salt if needed.
- Remove from heat and using the masher utensil, stir vigorously and/or ‘mash’ the bread cubes to break them down.
- Serve with grated parmesan cheese, additional basil for garnish, and a drizzle of olive oil.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Finish with Parmesan, fresh basil, cracked pepper, and a drizzle of chili oil.
- Refrigerate up to 4 days. The soup thickens overnight, so simply loosen with broth or water when reheating if preferred.
- Michelle’s Kitchen Recommendations:
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