Pappa al Pomodoro (Tuscan Tomato Soup)

Andy Anderson !


This rustic dish is Summer’s comfort food. There are a lot of American variations of this soup; however, the Tuscan version is the one that I love the most.

Via della Chiesa Artimino, near Carmignano has the best I've ever had in Tuscany.

It's a small unassuming place, and you might just miss it as you drive by; however, make the stop because the cuisine is incredible.

But bring cash, because the last time I was there they still didn't accept credit cards.

So, you ready... let's get into the kitchen.


☆☆☆☆☆ 0 votes

20 Min
20 Min
Stove Top


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  • 28 oz
    canned good whole peeled tomatoes, like cento
  • 2 clove
    garlic, minced
  • 2 Tbsp
    fresh italian flat leaf parsley, chopped
  • 1/2 tsp
    fennel seeds
  • 3 Tbsp
    olive oil, extra virgin
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 4 sprig(s)
    basil and remember, always cut fresh basil with your hands, never with a knife or scissors
  • 6 oz
    stale tuscan bread

How to Make Pappa al Pomodoro (Tuscan Tomato Soup)


  1. Gather your ingredients.
  2. Chop the parsley, and mince the garlic.
  3. Crush the tomatoes, using the chef's best tools... his or her hands.
  4. You should have about 2 cups of stale breadcrumbs.
  5. In a saucepan over medium heat, add the fennel seeds and toss them in the pan until fragrant, about 1 to 2 minutes.
  6. Add the olive oil to the saucepan.
  7. Add the garlic to the saucepan.
  8. Saute until the garlic begins to color, 1 to 2 minutes.
  9. Add the crushed tomatoes and parsley to the saucepan.
  10. Allow to come up to a simmer, and then season with salt, and pepper.
  11. Add the stale bread and mix into the sauce.
  12. Chef's Note: The fundamental ingredient of this dish is stale bread. No amount of toasting or grilling of non-stale bread will result in the rock-hard, super-dry bread you need to make pappa al pomodoro. You need STALE bread.
  13. Add the basil and combine with the sauce.
  14. Serve while still nice and hot with some good (salty) cheese. Enjoy
  15. Keep the faith, and keep cooking.

Printable Recipe Card

About Pappa al Pomodoro (Tuscan Tomato Soup)

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy, Heirloom

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