“Pappa al Pomodoro” Recipe, from Tuscan Cuisine

“Pappa al Pomodoro” Recipe, from Tuscan Cuisine

Pappa al pomodoro is a Tuscan bread and tomato soupe recipe hailing from the rural tradition. It’s a tasty winter first course, but it is also excellent cold in  hot summer days.


  • 9 oz stale Tuscan bread
  • extra virgin olive oil
  • ½ carrot
  • ½ celery stalk
  • ½ red onion
  • 26.5 oz tomato pulp
  • salt and fresh pepper to taste
  • 1 garlic clove
  • 8 basil leaves

4 servings


5 min.


50 min.


55 min.

Pappa al pomodoro is a Tuscan bread and tomato soupe, hailing from the rural tradition and it was a way to re-use stale bread. As Ribollita, Pappa al pomodoro recipe is an appetizing idea originated from the idea that food should not be wasted.

Tuscan bread is traditionally a rustic bread without salt: this may seem strange, but you must be consider that the cured meat and cheeses of this region are very tasty, thus bread without salt (“sciapo” as they say in Tuscany) counterbalances the flavors.

You can use this simple Italian tomato soup recipe as a first course or you can place it in an aperitif buffet. Simplicity makes it perfect for a buffet appetizer for a crowd: serve it hot as a tasty winter first course, but it is also excellent as a cold dish.

Tuscan Bread and Tomato Soup – Preparation


  • Cut the stale bread into quite thick slices and place them in a large bowl full of water, so that they are well soaked.

  • Then chop the celery, carrot and red onion very thinly.

  • Pour a few tablespoons of extra-virgin olive oil in a large pan, add the chopped vegetables and fry a few minutes until they soften.

  • Pour the tomato pulp into the pot and let it simmer on low heat, covered, for about 15 minutes. Season with salt and pepper.

  • Squeeze the bread and crumble it into the tomato sauce, stir to mix and cook for 10 minutes, so that the bread gets more flavor.

  • Crush the garlic and add it to the tomato soup with some basil leaves, stirring well.

  • Remove the pot from the heat and season with a generous quantity of excellent extra virgin olive oil and salt, if necessary.

  • Put the tomato soup aside to rest for at least an hour and then serve it, warming it up a bit if it’s winter.

Tomato Soup Cooking tips

You can also use fresh ripe tomatoes instead of the tomato pulp, you will then have to blanch and peel them before using them.

Image: Pappa al pomodoro by Mike65444  CC 2.0

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.