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Pappa al Pomodoro (Tomato Bread Soup)

Yields12 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

With this traditional Tuscan soup Pappa al Pomodoro (Tomato Bread Soup), turn a few simple ingredients and into a creamy, hearty meal perfect for cold, snowy days.

Pappa al Pomodoro (Tomato Bread Soup)

 1 cup Colavita Extra Virgin Olive Oil
 3-6 cloves of garlic, halved
 2-3 leeks, white and light green parts thinly sliced
 28 oz whole peeled plum tomatoes
 1 cup Colavita Crushed Tomatoes
 1 loaf (1 lb.) dried / stale Italian bread cut into slices
 8 cups Rachael Ray All-Natural Chicken Stock
 Salt to taste
 Red pepper flakes to taste
 Fresh basil leaves chopped

Warm the olive oil in a heavy bottomed pot over medium heat and lightly saute the garlic and leeks until fragrant.


Once softened, add the tomatoes and break up whole tomatoes with the back of a spoon.


Add the slices of bread and stock and stir to break up the bread.


Add salt, red pepper, and fresh basil leaves to taste.


Cook covered on low for about an hour, stirring often so that the bread dissolves and doesn’t stick to the bottom of the pot. The bread will create a thick, creamy consistency.


Serve topped with some chopped fresh basil leaves and a drizzle of extra virgin olive oil.

Nutrition Facts

Servings 12