Pappa al Pomodoro (5 ingredients)

Dare I say it, but this might be the fastest, easiest recipe on all of My Kitchen Little. Honestly guys, this one just makes me smile, what with its 15-minute prep + cook time and its sneaky treasure trove of kitchen hacks. There is something so wholly satisfying about the fact that you can truly whip up an insanely cozy, hearty, bowl of Tuscan-style soup in almost no time at all. And what’s more? This is the most delicious version you’ll ever try. Yes, this Pappa al Pomodoro is absolutely the best, and it couldn’t be easier to make.

Read on for a little bit of info about this lovable, classic Italian soup or you can simply jump ahead to the recipe itself.

What is Pappa al Pomodoro?

Hailing from the sun-drenched Italian region of Tuscany, Pappa al Pomodoro is, at the highest level, a bread and tomato soup. It’s unflinchingly simple, and charmingly rendered. I mean, any soup that gets its heft from bread is really tops in my book. No, it’s not for those of you on the Keto train, or those of you trying to live that low-carb life. Sorry.

This is the kind of recipe that speaks straight to my soul, as it is totally fuss free, simple, and very resourceful in nature. The idea is to lean on very basic pantry staples to build something greater than the sum of its parts. Plus, you’d be hard-pressed to find a cooler way to use up stale bread. This soup actually BEGS for staled bread, as it soaks up the flavors of the simple tomato broth base so beautifully. But we’ll use crunchy, toasted garlic bread instead …

I will share another iteration of this soup soon, the Tuscan Ribbolita, which is basically the same thing with the addition of beans and dark greens (Tuscan kale, cavolo negro, spinach, etc. and hearty white beans).

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What is Tuscan food like?

I was lucky enough to enjoy my first bowl of Tuscan bread soup in its very motherland, its country of origin. That’s a cool thing to me; something I always get a kick out of. Whether it’s a bowl of creole-style barbecued shrimp in New Orleans, a sourdough bread bowl of clam chowder in San Francisco, or a humble bowl of bread and tomato soup on a hillside in Tuscany, it’s always the food that encapsulates the memory for me; it seals it. The flavors of a place, or of a single occasion, are what tend to keep the rest of things forever etched in my mind. I’m an always have been/always will be food lover, what can I tell you.

My inaugural Pappa al Pomodoro experience occurred (give-or-take) 10 years ago when I was on a trip to Italy with my family. We’d stopped at a perfectly lovely villa somewhere under the literal Tuscan sun for lunch and to sample their wines. The menu was pre fixe, and the wine free flowing. I don’t remember much of the meal, to be honest, but it’s because the bowl of tomato and bread soup with which I was so casually presented by our server was so show-stoppingly great. They don’t look like much, little bowls of this soup, but they pack a mean punch in the flavor department and the fact that the concept is built upon the notion of repurposing some day-old bread and only a handful of other simple, unassuming ingredients is just downright charming.

That, in essence, is the hallmark of Tuscan cooking. It is very straightforward, minimalist in nature and built on the maximizing of one’s ingredients. Rustic as can be and created, always, as a means of honoring the land and hands that make it all possible, Tuscan cooking is endlessly appealing and forever a favorite of diners and home cooks the world over. I’ve got some Tuscan goodness going on in this fan favorite chicken recipe, and this incredibly tasty pantry pasta.

Sidenote: My family runs a global garden and culinary tour company, if you’re interested. Here is a link to an upcoming itinerary, for your reference. Feel free to reach out if you’d like to learn more or join one of the (truly amazing) trips.

Tips and Tricks for this simple Tuscan Bread Soup

The internet doesn’t need another recipe for the standard, classic version of this soup – there are enough out there for sure. So, I’ve taken the classic and just tweaked it ever so slightly so as to make a version that hits just a little harder in the flavor payoff department, and that really does only take about 15 minutes to cook. My purpose here on this site is to supply home cooks with tons of recipes that are so utterly simple, fast, and low-maintenance as to make the task of home cooking seem like less of a task and more of a joy. A satisfying endeavor that fits snugly and happily into our daily lives. That’s the whole point.

There may be no better representative of that mission than this soup, to be honest.

Five-Ingredient Cooking Hacks

There are a few good tricks buried inside this recipe. These are the blink-and-you’ll-miss-them sorts of things that really count for so much when you’re busy and just don’t have time for lots of faffing about in the kitchen. A few small things can make all the difference in the world when you are working hard to get it all done. This recipe is going to be your new best friend, trust me.

1. I use garlic bread. Instead of just a simple rustic loaf of plain, day-old bread, I call upon the flavorful assistance of a store-bought garlic bread. So buttery, so delicious and flavorful – it makes the perfect bread component in a soup that really has so very few things going on in the ingredients list. Let’s make every single thing count as much as we can, okay?
2. In that same vein, we’ll use canned tomatoes, but try to grab the ones that already have some garlic and herbs going on inside. Again, flex your store’s muscles when and wherever you can.
3. Back to the garlic bread. Not only is it going to cook into the actual body of the soup itself, but it will also serve as the crunchy crouton topping as well. One ingredient used in two different ways is a true cornerstone trick that we use over and over again here on MKL, and it’s such a satisfying thing.
4. Garlic and Herb Cheese spread. Okay okay I’m doing it again. I use this stuff all the time in my recipes, I really do. But damn if it isn’t the absolute best way to get creaminess, body, and flavor into our sauces and soups. You can use as much or as little of this in this recipe as you like, just using my amount as a guideline. If you need another recipe to use up the rest, any remaining spread that you have leftover, please try my Creamy Tortellini Soup. It’s killer y’all.

What You’ll Need to Make this Italian Tomato and Bread Soup

2 tablespoons olive oil (plus more for finishing)

Two 14.5-ounce cans diced tomatoes with basil, garlic and oregano (or a 28-ounce can)

¼ cup creamy garlic and herb cheese spread (such as Boursin or Alouette)

¼ cup store-bought pesto (such as Rana brand – it’s the best store-bought I’ve tried)

1 loaf store-bought garlic bread (from your grocer’s bakery, if possible)

A couple handfuls of either fresh basil or arugula

Salt and pepper, to taste

How to finish this Pappa al Pomodoro

I like to serve this soup with some of the reserved croutons piled up on top, for crunch (one ingredient used in two ways = winning). Some salty, nutty shaved or grated parmesan or pecorino cheese is also nice, but not required (totally optional). The addition of some fresh arugula or basil piled up on top is a lovely touch that, I think, is really not optional like the cheese is. That verdant burst of sweet, floral basil or peppery arugula provides the perfect balance for this hearty, comforting soup.

A drizzle of your best olive oil (or any olive oil) is a great finishing touch. You want to see that oil glistening when you serve these bowls! You can see it in my photos here, and it just really adds a nice lusciousness – a richness – to the soup that is so nice.

How to make this Tuscan Bread Soup

This is easily one of the fastest, simplest recipe on all of MKL. Rivaled only by my Easiest Hands-Off Spaghetti and Meatballs. When I say this recipe is fast, I’m talking like, maybe 15 minutes max? There is so much flavor in the individual ingredients, that you don’t have to let the soup simmer forever to build that. The flavor is there right from the jump, so this is truly the greatest cozy, winter-weather appropriate, weeknight friendly recipe there ever was. And here’s the 411 …

DIRECTIONS

Preheat the oven to 400 degrees F. Adjust the rack to the middle position. 

Add the olive oil to a large pot or deep skillet set over medium heat. Add the tomatoes, garlic and herb cheese spread, and pesto – stirring to help melt the spread and pesto into the tomatoes. 

Add about 1 cup of water to the pot and stir (you can add as much water as you like, depending on your preference). Cover and let it simmer over low heat while you prepare the croutons.

Cut the garlic bread into bite-sized croutons/pieces, about 1-inch in size. You really only need about 5 cups for this soup, so feel free to save the rest of the bread or leave some uncut to enjoy later. Put the croutons on a sheet pan and toast in the oven until golden brown and crunchy (about 6 to 8 minutes). This deep color will act almost like another ingredient, adding flavor to the soup.

Once toasted, add about half of the croutons to the tomatoes and stir to incorporate. Season to taste with salt and lots of pepper. You can add more water as you see fit here. This soup is VERY thick and hearty, and it’s supposed to be. But you can thin it out however you like. 

Serve in bowls, topped with the remaining croutons, for crunch, a scattering of either fresh arugula or basil, some shaved/grated parmesan cheese, and a nice drizzle of fruity olive oil. Enjoy!

If you like the looks of this Pappa al Pomodoro recipe, you might also want to check out:

Cauliflower and Sausage Soup with Kale Chips

Creamy Tortellini and Sausage Soup

Spinach and Artichoke Gnocchi Soup with Crispy Prosciutto

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