Pappa al Pomodoro (Italian Soup)
User Reviews
5
Pappa al Pomodoro (Italian Soup)
Description
Pappa al Pomodoro (Italian Soup) blends sautéed onions, garlic, carrots, and basil in olive oil to start. It then incorporates hand-crushed San Marzano tomatoes, vegetable broth, and Chianti wine, simmering together with bay leaf and salt to develop depth. Rustic Italian bread cubes are added and softened until they break down, creating the soup’s signature thick, porridge-like consistency. Parmesan cheese adds a savory finish, enriched with a drizzle of olive oil for serving.
The soup’s texture is creamy yet rustic due to the softened bread, while the flavor combines sweet tomato acidity, herbal notes from basil and bay leaf, and the umami richness of Parmesan. This slow simmer brings the ingredients together in a balanced, satisfying way.
Pappa al Pomodoro can be served hot in bowls, garnished with extra Parmesan and olive oil. It works well as a light lunch or starter, pairing nicely with a salad or crusty bread on the side for added texture.
If using fresh tomatoes instead of canned, blanch and peel them beforehand to reduce watery texture. Additional broth may be needed to reach the desired thickness. This step keeps the soup balanced in consistency and intensity of flavor.
Ingredients
- 1/3 cup olive oil
- 3 cups onion chopped
- 5 cloves garlic minced
- 1 1/2 cups carrot shredded
- 1/2 cup basil chopped
- 2 cans San Marzano Tomatoes (28-ounce cans)
- 1 bay leaf
- 3 cups vegetable broth
- 1 cup Chianti wine
- 5 cups rustic Italian bread cut into small cubes, crustless
- 1 1/4 cups Parmesan Cheese shaved
- salt and pepper
Instructions
- Pour the olive oil into a large saucepot and place over medium heat. Add the onions, garlic, carrots, and basil and saute for 10-12 minutes, stirring regularly.
- Open the cans of stewed tomatoes. Pour the juices into the pot, then squash each tomato by hand, breaking into irregular pieces, as you place them into the pot. Add the bay leaf, 1 teaspoon salt, 1/2 teaspoon ground pepper, vegetable broth, wine, and bread. Bring to a boil, lower the heat, and simmer for 20-30 minutes. Stir occasionally.
- Check the pappa al pomodoro. If the bread cubes haven't dissolved creating a thick porridge, use a potato masher to break them up into smaller pieces. Then turn off the heat and stir in 3/4 cup shaved Parmesan cheese.
- To serve, scoop the soup into cups or bowls and finish with a little drizzle of olive oil and a sprinkle of Parmesan cheese.
Notes
- If substituting fresh tomatoes, blanch and peel them first to reduce excess water in the soup.
- Add more vegetable broth as needed to adjust the consistency if using fresh tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 450kcal | 23% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 14mg | 5% |
| Sodium | 1099mg | 46% |
| Potassium | 745mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 19g | 38% |
| Vitamin A | 6160IU | 123% |
| Vitamin C | 21.5mg | 24% |
| Calcium | 333mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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