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Soup · Tuscany

Pappa al Pomodoro – Authentic Tuscan Bread Soup

Pappa al Pomodoro is one of Tuscany's most beloved cucina povera dishes — born from the genius of using stale Tuscan bread to create something deeply satisfying. Thick, fragrant and full of ripe tomato flavour, it sits somewhere between a soup and a porridge, and that is exactly its charm. Serve it warm or at room temperature with a generous drizzle of your best extra virgin olive oil.

10Prep (min)
25Cook (min)
35Total (min)
4Serves
EasyDifficulty
Pappa al Pomodoro – Authentic Tuscan Bread Soup

Ingredients

  • 350 g stale Tuscan unsalted bread (pane sciocco), torn into chunks
  • 800 g ripe San Marzano or plum tomatoes, peeled and crushed (or good-quality canned whole tomatoes)
  • 3 cloves garlic, lightly crushed
  • 1 small bunch fresh basil (about 15 leaves)
  • 80 ml extra virgin olive oil, plus extra to finish
  • 500 ml vegetable broth (or water), warm
  • 1 tsp fine sea salt, plus more to taste
  • Freshly ground black pepper to taste

Method

  1. Pour the olive oil into a wide, heavy-bottomed pot over medium heat. Add the crushed garlic cloves and let them gently golden for 2 minutes until fragrant — do not let them burn.
  2. Add the crushed tomatoes to the pot, season with salt and stir well. Cook over medium heat for 10 minutes, stirring occasionally, until the tomatoes break down into a rich sauce.
  3. Tear in most of the fresh basil leaves, reserving a few for garnish, and stir them through the tomato sauce.
  4. Add the stale bread chunks directly into the pot and stir to coat them thoroughly in the tomato mixture.
  5. Pour in the warm vegetable broth a ladleful at a time, stirring and pressing the bread with a wooden spoon so it fully absorbs the liquid and breaks down into a thick, creamy consistency. Add more broth if needed — the final texture should be dense and porridge-like, not watery.
  6. Reduce the heat to low and cook for a further 10 minutes, stirring frequently to prevent sticking, until the bread has completely dissolved into the tomato base and the mixture is thick and homogenous.
  7. Remove the garlic cloves. Taste and adjust salt and pepper. Let the pappa rest off the heat for 5 minutes before serving.
  8. Ladle into bowls, finish with a generous drizzle of extra virgin olive oil and the reserved fresh basil leaves. Serve warm or at room temperature.

Tips from the kitchen

💡 Tuscan unsalted bread (pane sciocco) is traditional and essential — its neutral flavour lets the tomatoes shine. If unavailable, use any good dense rustic white bread that is at least one day old. Fresh bread will turn gluey.
💡 The riper and more flavourful your tomatoes, the better the result. In summer, use fresh ripe plum tomatoes; in winter, a high-quality Italian canned whole tomato (such as San Marzano DOP) is perfectly authentic and often superior.
💡 Pappa al Pomodoro is famously good the next day — the flavours deepen overnight. Reheat gently with a splash of broth or water to loosen, and always finish with fresh olive oil just before serving.

Frequently asked questions

Can I make Pappa al Pomodoro ahead of time?

Absolutely — it is actually better the next day. Store it covered in the refrigerator for up to 2 days. Reheat gently on the hob over low heat, adding a little warm water or broth to restore the right consistency, and finish with fresh olive oil and basil.

Should Pappa al Pomodoro be served hot or cold?

In Tuscany it is enjoyed both ways. Traditionally it is served warm or at room temperature, especially in summer. It is never eaten piping hot straight from the stove — resting for a few minutes allows the flavours to settle and the texture to become perfectly creamy.

Can I add anything extra to the recipe?

Purists keep it to bread, tomato, garlic, basil and olive oil — and that restraint is what makes it great. Some Tuscans add a pinch of chilli flakes for warmth, or a Parmesan rind simmered in the broth for extra depth. Avoid adding cream, stock cubes or anything that would mask the clean, honest flavours.