Go Back Email Link
+ servings
Pappa al pomodoro

Pappa al pomodoro (traditional Tuscan tomato and bread soup)

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Primo
Cuisine Italiana
Servings 4


  • 300 g stale Tuscan bread
  • 800 g rustic-style tomato puree or freshly blanched and peeled tomato pulp
  • 1/2 carrot
  • 1/2 celery stalk
  • 1/2 onion
  • 1 clove of garlic
  • water or broth
  • 1 sprig of basil
  • extra virgin olive oil
  • salt
  • pepper


  • Cut the stale bread into slices a few centimeters thick; if the bread is not dry enough, toast it in the oven at 200°C as you would for a bruschetta.
  • Put the slices of bread to soak in plenty of water or broth to soften them.
  • Separately, prepare finely minced celery, carrot, garlic, and onion, and sauté in a few tablespoons of olive oil, until all the vegetables are tender.
  • Add the rustic-style tomato puree to the sautéed vegetables, and let it simmer over a low heat for about twenty minutes.
  • Squeeze the bread and crumble it in the tomato puree, stirring well to allow it to soak in the flavor. If you prefer your pappa al pomodoro a little more liquid, add water or broth until you get the desired consistency.
  • Adjust the salt and pepper of the pappa al pomodoro, then add a few leaves of basil, and a drizzle of raw olive oil.
  • Let the tomato soup rest for half an hour, then serve it hot, putting it back in a saucepan over low heat for a few minutes, or at room temperature.
Have you tried this recipe?Tag @labna on Instagram and show us the result!