Tuscan Tomato and Bread Soup

This soup, known as Pappa al Pomodoro, is a Tuscan classic. It's a great way to use up leftover Italian bread.

Serves: 6Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 6


  • ½ cup extra-virgin olive oil, divided
  • 1 small red onion, peeled and diced
  • 1 celery stalk, thinly sliced
  • 1 small carrot, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 2 cups canned diced tomatoes and their juice
  • 3 cups vegetable broth
  • 1½ cups cubed stale crusty bread
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ½ cup grated Parmigiano-Reggiano cheese
  • 8 basil leaves, thinly sliced


  • Heat half of the olive oil in a pot on medium-high. Add the onion, celery, carrot, and garlic. Sauté for about 5 minutes until the vegetables are tender.
  • Add the tomatoes and broth and simmer for 15 minutes. Season with salt and pepper. Fold in bread and cheese. Pour into 2 warmed bowls and top with the basil leaves.