Hearty Pappa al Pomodoro Recipe: A Classic Tuscan Bread Soup You’ll Love

If you’re looking for a dish that brings the flavors of Italy straight to your table, this Pappa al Pomodoro recipe will become your new favorite. Bursting with the rich flavor of tomatoes, garlic, and fresh basil, this traditional Tuscan bread soup is hearty, comforting, and incredibly satisfying.

Photo bydelicious grandma's recipes

I first came across this recipe in the wonderful Delicious Grandma’s Recipes Facebook group (check them out here), where classic, heartwarming dishes are shared with love and care. The moment I tried it, I knew I had to share it with you. The creamy texture, tangy tomato base, and the subtle kick of red pepper flakes make this soup an absolute must for any Italian food lover.

Pappa al Pomodoro has roots deep in the Italian countryside, particularly in Tuscany, where rustic ingredients shine in simple yet flavorful dishes. What makes this soup special is the use of stale bread – an ingredient that was often used in Italian peasant cooking to reduce waste while still creating something utterly delicious. The bread soaks up the tomato broth, transforming the soup into a thick, rich comfort food that's perfect for a cozy night in.

Why You’ll Love This Recipe

One of the things I love most about Pappa al Pomodoro is its simplicity. It uses just a few pantry staples like passata (pureed tomatoes), garlic, and vegetable stock – yet it delivers such bold flavors. The beauty of this dish is in the details: sautéing the garlic to release its aroma, using good-quality passata for depth of flavor, and allowing the bread to soak up all the rich tomato broth before you stir it all together into a glorious thick soup.

It’s a recipe that you can make in advance, and trust me, it tastes even better the next day. You can also make a big batch and freeze it for later—ideal for those busy weeknights when you want something homemade and comforting without the fuss.

A Taste of Tuscany in Every Bite

Historically, Pappa al Pomodoro was a humble dish, created to make use of leftover bread and the abundant tomatoes that flourish in the Tuscan summer. Over the years, it has become an iconic staple in Italian households, and it’s easy to see why. It’s hearty enough to be served as a main dish, yet light enough to enjoy year-round. While traditionally served as a rustic meal, you can elevate it with a drizzle of olive oil, a sprinkle of fresh basil, and even some Parmesan cheese if you like.

How to Make Pappa al Pomodoro

Ingredients:

• 2 cloves garlic, finely chopped
• ¼ teaspoon red pepper flakes (adjust to taste)
• 3 cups passata (pureed tomatoes) – I recommend brands like Cirio or Mutti
• 4 cups vegetable stock (1 liter)
• 4-5 thick slices stale white crusty bread (around 250g)
• 1 tablespoon olive oil
• 1 small handful fresh basil
• Salt and pepper to taste

Instructions:

1. Sauté the garlic: Heat the olive oil in a large pot over medium heat. Add the finely chopped garlic and red pepper flakes, and sauté for about 30 seconds, being careful not to brown the garlic.
2. Add the tomatoes: Pour in the passata, bring it to a boil, then add the vegetable stock. Return to a boil, then reduce to a simmer. Let the soup simmer, uncovered, for about 15 minutes.
3. Incorporate the bread: Tear the fresh basil leaves and add them to the soup with a pinch of salt and pepper. Stir well. Lay the slices of bread on top of the soup and gently press them down, making sure they are soaked in the broth. Cover the pot and let it sit for 1 hour to allow the bread to fully absorb the liquid.
4. Break up the bread: After the resting period, stir the soup, breaking up the bread into the soup to create a thick, creamy texture. Serve in bowls and garnish with fresh basil and a drizzle of olive oil.

Pro Tips:

• Tomato quality matters: For the best results, use a high-quality brand of passata like Cirio or Mutti. The richer the tomato flavor, the better your soup will taste.
• Adjust the heat: If you prefer a milder soup, reduce or omit the red pepper flakes. For a spicier kick, feel free to add more!
• Make ahead: This soup is perfect for meal prepping – it actually tastes better after a day in the fridge, as the flavors deepen. It also freezes beautifully.

Pairings and Serving Suggestions

For an authentic Tuscan dining experience, serve this soup with a side of lightly dressed arugula salad or a plate of grilled vegetables. You could also pair it with a glass of dry white wine like Vernaccia di San Gimignano or even a light Chianti if you prefer red. And if you're looking to add a bit of extra flair, a sprinkle of Parmesan cheese on top or a dash of paprika can elevate the flavors even more.

This Pappa al Pomodoro recipe is truly a treasure, bringing the heart of Tuscany into your home. If you loved this recipe, be sure to follow me for more delicious and authentic dishes that are easy to make at home. And don’t forget to check out more wonderful recipes like this one from the Delicious Grandma’s Recipes Facebook group here.

Have you tried this recipe? Let me know in the comments below, and share it with your friends and family!