Pappa al Pomodoro | Tuscan Tomato Soup

Pappa al Pomodoro is the quintessential classic Tuscan soup made from stale bread and crushed tomatoes. Peasant food at its finest. This comforting soup can be found on tables across Italy year-round. I highly recommend a sexy Sangiovese, like Poggio Grande’s Piano, with this savory bowl of goodness.

Receipt Date: September 19, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 28-ounce Can of Imported Italian Tomatoes, crushed

1 cup EVOO

2 Garlic Cloves

6 cups Broth

1 Herb Bundle, Parsley, Rosemary, and Oregano, and Basil, tied up together

5-6 cups Stale Italian Bread, cut into cubes

Pinch of Sea Salt

Pinch of Red Chili Pepper Flakes


In a large pot, heat the EVOO over medium-high heat. Saute the garlic until golden brown. Remove the garlic chips from the pot. I like to add them to my Olio Aglio, Garlic Oil. Add the tomatoes and herb bundle to the garlic-infused oil, cook for 10 minutes. Reduce heat to low. Stir in the bread and broth, along with a pinch of sea salt and red chili pepper flakes. Simmer for 10 minutes. Discard the herb bundle. Remove from heat, cover, and let stand for 1 hour. Reheat when ready to serve.  

Amy’s Favorite Pairing

Poggio Grande-PIANO I.G.T.

$34.00 750 ml

Additional Pairings

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