Pappa al Pomodoro Soup Recipe

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Pappa al pomodoro is classic Tuscan summer dish.

Prep time:
Cook time:
Servings: 4 Servings


Cost per serving $2.44 view details
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, thinly sliced
  • 28 ounce can tomatoes
  • 1/2 pound loaf day-old rustic Italian bread, torn into big pieces
  • 3 1/2 cups vegetable broth
  • 1 cup fresh torn basil leaves
  • Salt and black pepper to taste
  • 1 cup rated Parmesan
  • 1 pound of tofu, cubed (optional)


  1. Finely chop onion and mince garlic. In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté onion and garlic, stirring, until softened. Drain tomatoes, reserving juice, and chop. Stir tomatoes and reserved juice into onion mixture and simmer, stirring occasionally, 5 minutes.
  2. Using a wooden spoon, add the bread chunks and broth to tomato mixture and simmer, stirring occasionally, until bread has absorbed liquid and turned to mush, about 20 minutes. Add the basil and season with salt and pepper. Let the soup continue simmering for 5 more minutes. Garnish, to taste, with Parmigiano-Reggiano. Serves 4


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Nutrition Facts

Amount Per Serving %DV
Serving Size 406g
Recipe makes 4 servings
Calories 191  
Calories from Fat 118 62%
Total Fat 13.3g 17%
Saturated Fat 1.89g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 933mg 39%
Potassium 362mg 10%
Total Carbs 10.1g 3%
Dietary Fiber 1.1g 4%
Sugars 5.39g 4%
Protein 8.67g 14%
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