Pappa al Pomodoro (Authentic Italian Tomato & Bread Soup)

Pappa al Pomodoro is one of my favorite Tuscan dishes, made with ripe tomatoes, stale bread, extra virgin olive oil, and fresh basil leaves. It's a simple, comforting recipe that I love making when I want a taste of Italy at home. Let me show you how to create this hearty tomato and bread soup!

If you like this recipe you might like my roasted tomato soup or my Tuscan white bean soup next.

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Pappa al pomodoro is naturally gluten-free, vegan, sugar-free, dairy-free, and very budget friendly and great for meal-prep.

Pappa al Pomodoro is one of my go-to comfort meals when I want something that’s both hearty and full of flavor. This traditional Tuscan tomato and bread soup is made with just a few simple ingredients—stale bread, ripe tomatoes, extra virgin olive oil, and fresh basil—but the result is a rich, thick soup that’s deeply satisfying.

Pappa al pomodoro is considered a classic summer dish, made with fresh tomatoes and bread. I prefer to use gorgeous summer tomatoes in raw dishes like panzanella (another Tuscan recipe), bruschetta, or a Caprese. When the temperatures drop, I love a cooked tomato soup that can be made with canned tomatoes, like this truly comforting and satisfying pappa al pomodoro.

I love how the bread absorbs the flavors, transforming into something warm and comforting with each bite. It's the perfect way to use up leftover bread while creating a cozy dish that’s packed with the essence of Italian cuisine.

What I love most about this recipe is its versatility. The soup may not need any mroe liquid, but if it gets too thick, you can easily add some chicken stock or vegetable stock for extra depth. Plus, it’s great for making ahead, especially since the flavors get even better after the soup sits for a while.

💖Why we love this bread and tomato soup

• Simple and Affordable Ingredients: This recipe uses basic pantry staples like stale bread, ripe tomatoes, extra virgin olive oil, and garlic, making it budget-friendly and easy to whip up with what you already have on hand.
• Full of Flavor: Despite its simplicity, the combination of fresh tomatoes, aromatic herbs like basil, and rich olive oil creates a deep, comforting flavor that is both rustic and satisfying.
• Perfect for Leftovers: It’s a great way to use up stale bread, reducing food waste while turning it into something delicious. I love how this dish transforms leftover ingredients into a hearty, flavorful soup.
• Versatile: While traditionally vegetarian, you can easily add chicken or vegetable stock for extra richness. You can also customize it with a sprinkle of red pepper flakes for heat or extra herbs for freshness.
• Comfort in a Bowl: Pappa al Pomodoro is the ultimate comfort food, perfect for cooler weather or when you need a warm, cozy meal. The bread soaks up all the rich tomato goodness, making each bite comforting and satisfying.

Before we get onto this really easy Tuscan recipe...

What is pappa al pomodoro?

Pappa al Pomodoro is a traditional Italian tomato and bread soup from Tuscany. It's made by simmering ripe tomatoes (or canned), stale bread (typically Tuscan bread), garlic, olive oil, and basil together until the bread absorbs the tomato and broth, creating a thick, comforting consistency.

The dish is simple but full of flavor, often served with a drizzle of extra virgin olive oil. A simple soup that is full of rustic charm and is a great way to use up leftover bread. Pappa al Pomodoro is enjoyed warm or at room temperature, and can be enjoyed all year-round.

What is Tuscan bread?

What makes this special when you make this in Italy, is using authentic Tuscan bread, which is made without any salt. And you can find Tuscan style bread outside of Tuscany, in Italy. But it's not easy to find in the States, unless you bake your own Tuscan bread.It is, of course, a very bland bread, but it is perfect in this recipe. Pappa al pomodoro is vegetarian and budget friendly.

Can you make pappa al pomodoro with fresh bread?

Yes, you can make pappa al pomodoro with fresh bread, and even dried bread. IF you use fresh bread, it need to be a very good quality artisan bread. You need a very thick crumb. You can also dry your bread. I have made it with bread dried in the oven and prefer it to using stale bread. Making pappa al pomodoro with fresh, dried, or stale bread all ends up with a delicious soup.

🍽️ How to make tuscan tomato bread soup:

Here is how to make this Italian tomato bread soup (the full recipe is below!):

• Step 1:Heat oil: In a large saute' pan or medium saucepan, heat olive oil over medium-high until it's shimmering.
• Step 2: Add some garlic: Add garlic and cook until fragrant (no more than a minute, or it will brown).

• Step 3 Tomatoes: Add in the tomatoes and the juice and bring the tomatoes to a boil and use a wooden spoon to stir, if using plum tomatoes, breaking up the tomatoes while they’re cooking. I used my own canned diced tomatoes, and they broke up a lot while cooking.
• Step 4 Season soup: Season with the salt and freshly ground pepper, and let the tomatoes cook and thicken for 20 minutes.

• Step 5 Add bread: Stir in the bread pieces and let simmer with the tomatoes until it's soft and has a custard like texture. Check the consistency of sauce: If it’s getting too thick, add a little bit of vegetable broth or water (start with a ¼ cup).
• Step 6 Add fresh basil: Finally, stir in the fresh basil and stir to combine.
• Step 7 Serve: Serve immediately, garnished with extra basil and a drizzle of extra-virgin olive oil.

What to serve with pappa al pomodoro:

Tomato bread soup is total comfort food and it goes really nicely with any roasted vegetable, side dish, or bread.

• Focaccia >>> This is the best focaccia! It's an easy recipe for beginner bakers, and it is so perfect with this soup.
• Insalata mista >>> A really easy Italian salad that goes great with tomato soup.
• Panzanella Toscana >>> Another recipe with bread, this Tuscan salad is fantastic!
• Crusty bread >>> A homemade bread goes so nicely with the soup! Or try an easy psomi spitiko Greek bread.
• Rosemary breadsticks >>> If you love breadsticks, you must try these flavorful rosemary breadsticks!
• Chicken salad >>> The soup would go really nicely with this tasty salad.
• Grilled Chicken Salad >>> This Healthy Grilled Chicken Salad Recipe (Fresh + Easy) makes a delicious main dish salad. 

🫙 Leftover and Storing pappa al pomodoro soup:

• Refrigerate: tomato soup with bread is a great dish for leftovers, and storing it is easy. Once you've made the soup, you can keep any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen over time, so it might taste even better the next day! To reheat, simply warm it on the stove over low heat, adding a little water or stock if it’s too thick.
• Freeze: If you want to freeze it, let it cool completely, then transfer it to a freezer-safe container. It will keep well in the freezer for up to 2 months. When you're ready to enjoy it again, just thaw it in the fridge overnight and reheat on the stove. You could even eat it room temperature.

📃 Substitutions & Variations Italian tomato bread soup:

• Bread Substitutions: Traditionally made with stale Tuscan bread, you can substitute it with any rustic or crusty bread you have on hand. For a gluten-free option, use a gluten-free bread that holds up well in liquids.
• Tomato Options: Fresh ripe tomatoes are ideal, but canned tomatoes (like San Marzano) work just as well. You can also try using cherry tomatoes for a sweeter flavor or tomato sauce if you're short on time.
• Herb Swaps: Basil is classic, but feel free to experiment with other herbs like oregano, thyme, or even parsley for a different flavor profile.
• Additions for Extra Flavor: You can spice things up with a pinch of red pepper flakes for a bit of heat. If you want more depth, stir in some Parmigiano Reggiano cheese or a drizzle of balsamic vinegar right before serving.
• Stock Substitutions: While the dish is typically vegetarian, using chicken stock or vegetable stock can add more depth. For a vegan option, stick with vegetable stock or even water if you want to keep it light.

❓ FAQ'S

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📖 Recipe

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5 from 2 votes

Pappa al Pomodoro

Pappa al Pomodoro is one of my favorite Tuscan dishes, made with ripe tomatoes, stale bread, extra virgin olive oil, and fresh basil leaves.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Dinner, Lunch

Cuisine: Italian

Keyword: soup

Servings: 4 servings

Calories: 62kcal

Author: Lora

Equipment

• 1 Cutting Board
• 1 Sharp Knife
• 1 Large skillet

Ingredients

• 2 Tablespoons extra-virgin olive oil plus more for drizzling
• 2 medium garlic cloves finely chopped
• 1 28- ounce can crushed tomatoes with juice
• 6 ounces rustic bread day-old or fresh crust removed and torn into 1-inch pieces
• 2 sprigs fresh basil plus torn leaves for serving
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper or more to taste

Instructions

• Heat oil: In a large saute' pan or medium saucepan, heat olive oil over medium-high until it's shimmering.
• Add some garlic: Add garlic and cook until fragrant (no more than a minute, or it will brown).
• Tomatoes: Add in the tomatoes and the juice (if using plum tomatoes, I break up the tomatoes with my clean hands, removing the hard ends before adding to the sauce).
• Bring to a boil: Bring the tomatoes to a boil and use a wooden spoon to stir, if using plum tomatoes, breaking up the tomatoes while they’re cooking. I used my own canned diced tomatoes, and they broke up a lot while cooking.
• Lower heat: Season with the salt and freshly ground pepper, and let the sauce cook and thicken for 20 minutes.
• Add bread: Stir in the bread pieces and let simmer with the tomatoes until it's soft and has a custard like texture. Check the consistency of sauce: If it’s getting too thick, add a little bit of vegetable broth or water (start with a ¼ cup).
• Add fresh basil: Finally, stir in the fresh basil and stir to combine.
• Serve: Serve immediately, garnished with extra basil and a drizzle of extra-virgin olive oil.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Skillet or pot: I used a large skillet, but you could also make this in a medium sized soup pot. 
• Tomatoes: I used my own canned tomatoes, but you could use crushed or plum.
• Bread: It is fine to use stale, dried, or fresh bread. IF you use fresh bread, I recommend a very good quality artisan bread. A good artisan bread will not fall apart, but will get the right consistency as it combines with the tomatoes.
• Broth: If the soup gets too thick, you could add broth (vegetable or chicken, just make sure it's low sodium). Or even add a bit of water.
• Serve: Pappa al pomordoro can be served warm or even chilled. I like it at room temperature.

Nutrition

Calories: 62kcal | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 582mg | Potassium: 0.2mg | Calcium: 0.4mg | Iron: 0.04mg

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