Pappa Al Pomodoro is a classic Tuscan tomato soup that consists of fresh whole tomatoes, tomato, tomato paste, San Marzano tomatoes, vegetable stock, seasoning, olive oil, and stale bread!
Pappa means pap which is the perfect description for this hearty and comforting soup since the crusty bread is a key ingredient. Enjoy this rich and flavorful tomato soup warm or at room temperature with grated parmesan cheese or a dollop of creamy ricotta!
❤️ Why you'll love this recipe
- This Pappa Al Pomodoro recipe is a ‘peasant dish’ made with simple ingredients you likely already have!
- Serve this Tuscan bread soup as a side dish or first course.
- It’s a great way to use up old bread!
Cozy up during the winter months with one of my favorite Italian recipes - Pappa Al Pomodoro! It uses the best quality ingredients for the best flavor!
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Note: The full list of this recipe ingredients with their amounts and options are in the recipe card below.
- San Marzano tomatoes -- we prefer these tomatoes for the taste although you may use your favorite brand.
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- While the oven preheats, mix the quartered tomatoes with good olive oil, salt, and pepper.
- Lay the fresh tomatoes skin side down on a large parchment-lined baking tray and bake for 30 minutes. Remove the tomatoes from the oven once they are soft and begin to brown. Set aside.
- Cut the fresh bread into 1 ¼-inch cubes (about 7 cups).
- Heat oil in a large saucepan over medium-low heat. Add the onion and cook for 5 minutes, stirring regularly.
- Add the garlic and cook for a minute until fragrant.
- Add the San Marzano tomatoes, tomato paste, red pepper flakes, salt, and freshly ground black pepper to the pan.
- Cook for about 10 minutes until the tomatoes have cooked down a bit.
- Add the crusty bread cubes and marinated tomatoes.
- Stir these basic ingredients into the mixture until combined.
- Add the vegetable broth.
- Add half of the basil. Bring the Tuscan bread soup to a simmer for 10 minutes, stirring and mashing the bread until nice and thick. Turn off the heat and taste to adjust the seasoning if necessary.
- Allow the Tuscan tomato soup to rest for 5 minutes. Serve the tomato bread soup with a drizzle of extra virgin olive oil and a sprinkle of basil sprigs on top.
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You’ll need the following items to make this recipe successfully.
- Dutch oven or deep skillet
- rimmed sheet pan
- parchment paper
- liquid measuring cup
- sharp knife
- cutting board
These are the questions we are most frequently asked about making and Italian tomato bread soup recipe.
Pappa Al Pomodoro recipe is a traditional Tuscan bread soup combining old bread with homemade tomato soup, fresh sprigs of basil, and olive oil. This classic dish can be enjoyed warm or at room temperature.
Make Gordon Ramsey’s tomato soup by combining fresh whole tomatoes, garlic, onions, chicken broth, heavy cream, and seasoning, cooked on the stovetop and blended for a smooth and creamy texture.
Ribollita is the traditional soup in Florence, Italy. In addition to the use of crusty bread, this Tuscan bread soup also consists of hearty veggies, cannellini beans, and Tuscan kale.
The ingredients to make Florentine soup include diced tomatoes, a can of tomato soup, beef broth, water, onions, garlic, rotini noodles, basil, Italian seasoning, and fresh spinach or kale.
Minestrone soup is the national soup of Italy. This soup consists of hearty vegetables and pasta.
- Reheat leftover tomato soup on the stovetop over medium-high heat until heated through.
- Always use the best quality ingredients for the best flavor when making this Pappa Al Pomodoro recipe.
- The bread should be 2-3 days old to prevent it from turning gloopy in this soup.
- Use canned tomato soup instead of making the soup base from scratch, although nothing beats the flavor of homemade tomato soup with fresh ingredients.
- Use gluten-free crusty bread instead of regular flour-based bread for allergies.
- Make this Tuscan tomato soup low-carb by omitting the bread and adding low-carb vegetables such as shredded cabbage.
- Make this soup throughout the year by using canned tomatoes if necessary.
Store this Tuscan bread soup in the refrigerator in an airtight container for 4-5 days. This soup could also be stored in the freezer for 1-3 months. Thaw the frozen soup overnight in the fridge and reheat it on the stovetop or microwave.
📗 Related Recipes
- Panzanella Italian Bread Salad - This classic Italian bread salad combines reserved tomato juices, olive oil, dry red wine, plum tomatoes, vinegar, roasted peppers, anchovies, capers, black olives, and toasted rustic ciabatta!
- Cabbage Roll Soup - While I love adding bread to a hearty soup, you may like to opt for a low-carb alternative such as this tasty cabbage roll soup!
- Tomato Bisque - Another tomato-rich recipe with basil flavor and creamy-smooth texture.
🍽 Serve with
Enjoy this comforting Pappa Al Pomodoro recipe with a side of homemade dinner rolls or buttermilk biscuits that can soak up any delicious liquid at the bottom of your bowl.
This classic Panzanella Salad is another delicious side dish for your Tuscan tomato soup.
Garnish your tomato soup with freshly grated parmesan cheese for extra flavor!
📞 Chiacchierata (chat)
I grew up with pappa or mush made by soaking stale bread in a flavorful liquid such as light stock such as brodo or a tomato type soup. My Papà had ulcers and something light like pappa was the only thing he could eat until the ulcers cleared. This was in the day before they realized ulcers were actually caused by a virus.
Babies when they were first able to tolerate solids were given pappa. And then, it seemed like overnight that Pappa al Pomodoro because popular and everyone wanted to make it for their family. It was no longer considered baby food, a panacea for a problem tummy, or contadini (rustic) type food. You'll find Pappa al Pomodoro served throughout Italy and greatly enjoyed!
Tutti a tavolo, è pronto!
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📝 Recipe Card
Pappa Al Pomodoro is a classic Italian tomato soup with rich tomato flavor, simple seasoning, and stale cubed bread. This hearty soup is perfect for those chilly winter months and a great way to use up old bread!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
Pappa al Pomodoro A Tuscan Tomato Bread Soup Recipe
- 1 pound stale country bread like a white sourdough bread cut into 1-¼ inch cubes with crust removed save crusts to make dry breadcrumbs
- ⅔ cup extra virgin olive oil — divided
- 12 plum Roma tomatoes, quartered
- 1 large onion finely chopped
- 6 garlic cloves thinly sliced
- 28 oz. can San Marzano tomatoes with juice may substitute 1-½ pounds ripe tomatoes, peeled, seeded, and chopped
- 1 Tablespoon tomato paste
- ¼ teaspoon red pepper flakes
- 4 cups vegetable stock or chicken stock
- 4 sprigs fresh basil leaves picked and torn or slivered
- Kosher salt and freshly ground pepper
- Heat the oven to 400℉. Mix the quartered tomatoes with two tablespoons of olive oil oil, a teaspoon of salt and a good grind of pepper, then lay skin side down on a large parchment-lined baking tray. Bake for 30 minutes, until soft and just beginning to brown, then remove and set aside.
- Cut the bread into 1 ¼-in cubes. You should have about 7 cups
- Heat 2 Tablespoons of oil in a large, heavy saucepan over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant.
- Add the San Marzano tomatoes, tomato paste, red pepper flakes, ¼ teaspoon salt, and ⅛ teaspoon freshly ground black pepper, and cook, stirring occasionally, until the tomatoes have cooked down a bit, about 10 minutes.
- Stir in the bread cubes and the roasted tomatoes. Add the vegetable broth and half of the basil. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes until nice and thick. Turn off heat. Taste and adjust the salt and pepper seasoning.
- Leave to rest for 5 minutes, and serve with a good drizzle of olive oil and a sprinkle of shredded basil on top.