Pappa al Pomodoro is a classic example of cucina povera, the Italian tradition of making simple, hearty dishes with humble ingredients. This comforting Tuscan soup transforms stale bread and ripe tomatoes into something truly special. I’ve put a little French twist on it by using a leftover baguette—because on the rare occasion I don’t finish a whole one in a day, this is my go-to for the stale leftovers! It’s an easy, flavorful way to avoid food waste and make the most of end-of-season tomatoes. Pair it with a glass of Chianti for a cozy, no-fuss meal straight from the Tuscan countryside.

The Origin of Pappa al Pomodoro (or Tuscan Bread Soup)
Pappa al Pomodoro is a traditional Tuscan soup made with basic ingredients such as tomatoes, garlic, bread, and basil. Its origins trace back to Tuscan peasants who created the dish as a resourceful way to utilize stale bread. By simmering the bread in a tomato-based broth, it softened and thickened the soup, transforming it into a filling meal. This recipe embodies that philosophy of cucina povera.
Over time, Pappa al Pomodoro evolved from its humble beginnings to become a staple in Italian cuisine, embraced for its simplicity and heartiness. The bread traditionally used in Pappa al Pomodoro is Tuscan bread, also known as Pane Toscano. This bread is made with a simple dough of flour, water, salt, and yeast, without the addition of any fat or enrichments. Tuscan bread is characterized by its crusty exterior and dense, slightly chewy interior, which makes it perfect for absorbing the flavors of the soup.
A French Twist on Traditional Tuscan Bread Soup
Living in France, one might guess (correctly) that I’m eating baguettes every day. Rather than having Tuscan bread at home, I constantly have French baguette. Some days, I will eat a whole baguette throughout the day, portioning it out between meals and snacks. Others, consuming a full baguette just isn’t in the cards.
Of course, fresh bread never lasts long but I refuse to let stale baguette go to waste. Instead, I add a French twist this traditional pappa al pomodoro and use leftover French bread instead. A typical baguette tradition is made in a similar way to Tuscan bread in that it’s made using only water, salt, flour, and yeast.
Elevate This Cucina Povera Dish Using Additional Ingredients
Though pappa al pomodoro has its origins in being a “peasant” dish, you can level-up this humble recipe with a few fresh and artisanal ingredients. I personally found anchovies, Stracciatella cheese, and fresh basil to compliment the dish perfectly. Any combo of these could be a great addition. Always finish it off with a drizzle of high quality EVOO.
Other ideas could be blending it for even smoother consistency, and using it as a base for roasted eggplant or a seared fish filet. Or, serve it as a spread on, yes, even more bread!



Wine Pairing for Pappa al Pomodoro: Italian Chianti or a French Twist with Côtes du Rhône
Pairing Pappa al Pomodoro with a Chianti makes for a truly rustic, comforting meal. Chianti, a red wine from Tuscany, is the perfect companion to this dish, as its bright acidity cuts through the richness of the olive oil and tomatoes, while its earthy notes complement the rustic flavors of the bread and garlic. The slight tannins of a good Chianti also enhance the depth of the soup, bringing out the sweetness of the tomatoes and the savoriness of the optional anchovies. Whether you’re enjoying this meal on a chilly evening or as a simple lunch, a glass of Chianti ties everything together, adding a layer of elegance to this humble dish.
If you’d like to keep the blending of French and Italian cultures going, opt for a French red like a Côtes du Rhône. This versatile wine, with its vibrant fruit flavors and subtle spice, pairs beautifully with the rustic tomato and bread base of the soup. The soft tannins and balanced acidity in a Côtes du Rhône mirror the qualities of Chianti, while adding a French twist to the meal. It’s the perfect choice to highlight the dish’s simplicity while honoring both culinary traditions.


Hungry for a trip to Italy after making this pappa al pomodoro? Start by exploring my Curated City Guide for Milan, Italy for inspiration.
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Pappa al Pomodoro
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
Pappa al Pomodoro is a traditional Italian soup that embodies resourcefulness and flavor. Transforming stale bread and ripe tomatoes into a comforting dish, it celebrates simplicity and reducing kitchen waste. This French twist uses baguette. Elevate this humble cucina povera dish with Stracciatella cheese and anchovy fillets.
Ingredients
- 1/2 (roughly 100 g) French baguette, stale and torn or sliced into small chunks
- 400 g fresh or tinned tomatoes
- 1/4 cup (roughly 50 ml) high quality olive oil, extra for drizzling
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- Fresh basil, for garnishing
- Chili flakes, to taste
- Salt & pepper
- Optional: Stracciatella cheese
- Optional: Anchovy fillets
- Optional: vegetable stock
Instructions
- Slice or tear the stale French baguette into small chunks.
- In a large saucepan, sauté the finely diced yellow onion and minced garlic cloves in olive oil over medium heat until softened.
- Add the fresh or tinned tomatoes to the saucepan, breaking them up with a spoon or your hands as you add them. If using tinned tomatoes, include the juices. Rinse the can with a small amount of water and add it to the pan to make sure you get all of the tomato juices.
- Cook the tomatoes for about 10 minutes, stirring occasionally, until they begin to break down and form a sauce.
- Add the bread chunks to the saucepan and stir to coat them with the tomato sauce.
- Add enough vegetable stock (if using) or water to the saucepan to barely cover the bread.
- Simmer the soup over low heat for about 20 minutes, stirring occasionally, until the bread has softened and the soup has thickened.
- Taste the soup and season with salt, pepper, and chili flakes to taste.
- Ladle the soup into bowls, garnish with fresh basil and, if desired, a drizzle of extra olive oil.
- Serve hot or warm, with optional toppings like Stracciatella cheese or anchovy fillets.