Pappa Al Pomodoro

November 12, 2012

Author Notes: This is a traditional Italian tomato soup that uses day-old bread to thicken it. It's a favorite in our house, and every time I make it for someone, they ask for the recipe. It's also a great way to use old parmesan rinds that I keep in the freezer, and it's a thrifty way to feed a lot of people. Make this vegetarian version or render some bacon or pancetta first to give it some meaty depth.Meatballs&Milkshakes

Serves: 4


  • 1 can San Marzano tomatoes
  • 1/2 onion, minced
  • 2 garlic cloves, minced
  • 1/2 cup red wine (or substitute white wine or water)
  • 1 cup day-old bread, cubed
  • 1 leftover parmesan rind
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sugar
  • 2 slices bacon or pancetta, diced (optional)
In This Recipe


  1. Saute the onion and garlic in the olive oil (and the bacon if you’re using it.) Once softened, add the wine (or water) to deglaze and then add the tomatoes.
  2. Add the bread, rind, and sugar and let simmer for 20 minutes until the bread disintegrates. If you are having trouble getting the bread to break up, whisk it for a minute and that should do it.
  3. Serve with a drizzle of extra virgin olive oil on top.

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