As it turns out, Pappa al Pomodoro is anything but boring. It’s velvety, garlicky, secretly veggie-packed, and the ultimate love letter to stale bread. Ten minutes of simmering here, ten there, and you’re spooning up a Tuscan hug in a bowl. Bonus: it’s mostly pantry ingredients, so you can whip it up tonight. It’s also a way to make use of those baguettes remnants you have placed in the freezer, knowing full well you’d never use them again.
Italian Tomato and Bread Soup (Pappa al Pomodoro)
3 T. extra-virgin olive oil
1 T. Melissa’s minced garlic
1 28-oz.
can crushed tomatoes
1 t. kosher salt (plus more to taste)
1 T. sugar
Freshly ground black pepper
4 c. vegetable or chicken stock
1-2 T. homemade
or store-bought
pesto
2-3 c. stale Italian bread, torn or cubed
For serving:
Freshly grated Parmesan
Extra olive oil
Fresh basil (or a pinch of dried)
Warm the olive oil in a large pot over medium heat. Add garlic and
cook for 1 minute until fragrant—don’t let it brown.
Stir in crushed tomatoes, salt, sugar, and a generous grind of pepper. Partially cover and simmer 10 minutes, letting the flavors meld.
Pour in the stock and stir in pesto. Bring back to a gentle simmer for another 10 minutes. Taste and adjust seasoning.
Toss in the bread cubes. Simmer 10 more minutes, stirring
occasionally, until the bread breaks down into a thick, porridge-like texture.
(It should be soft but still have some bite.)
Ladle into bowls. Top with Parmesan, a
drizzle of olive oil, and torn basil.
That’s it. One pot, zero fancy gear, and a dinner that feels like you spent all day at the stove. Leftovers thicken up beautifully—add a splash of stock when reheating.
Serves 4 | Ready in 30 minutes
Got stale sourdough? Use it. Out of pesto? A handful of fresh basil works. This recipe bends to whatever you’ve got, which is exactly why it’s earning a permanent spot in my cold-weather rotation.
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