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Pappa Al Pomodoro Classic Italian Tomato Soup Recipe

Indulge in this elevated classic Italian tomato soup recipe! Chef-inspired and bursting with flavor, our Pappa al Pomodoro features hearty ciabatta bread, fragrant fennel, rich red wine, and crispy pancetta. Unlike other versions, this recipe adds a touch of sophistication with whole, crispy basil leaves for an unforgettable garnish. This isn't your grandma's tomato soup – it's a culinary experience! Adapted from a beloved cooking class recipe (and Ina Garten's!), it's guaranteed to impress.

Prep Time 20 mins
Cook Time 105 mins
Calories 418.5 kcal
Protein 22g
Rating 5.0 (2 Reviews)
Pappa Al Pomodoro Classic Italian Tomato Soup 33

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pappa Al Pomodoro Classic Italian Tomato Soup

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How to Make Pappa Al Pomodoro Classic Italian Tomato Soup

  1. Heat 2 tablespoons olive oil in a large stockpot over medium heat.
  2. Add 1 medium onion (chopped), 1 medium carrot (diced), 1/2 bulb fennel (finely chopped), and 2 cloves garlic (minced).
  3. Cook over medium-low heat for 10 minutes, stirring occasionally, until softened.
  4. Add 1 cup ciabatta bread, cut into 1-inch cubes, and cook for 5 minutes, stirring frequently.
  5. While vegetables cook, coarsely chop 28 ounces canned San Marzano tomatoes in a food processor.
  6. Add the chopped tomatoes to the pot along with 4 cups chicken stock, 1/2 cup dry red wine, 1/4 cup fresh basil leaves (roughly chopped), 1 teaspoon salt, and 1 1/2 teaspoons black pepper.
  7. Bring the soup to a boil, then reduce heat and simmer, partially covered, for 45 minutes.
  8. Preheat oven to 375°F (190°C).
  9. **Prepare the Topping:** In a large bowl, combine the remaining 1 cup ciabatta bread cubes, 4 ounces pancetta (diced), and 1/4 cup fresh basil leaves (whole). Drizzle with 1 tablespoon olive oil and toss to coat.
  10. Spread the topping in a single layer on a baking sheet lined with parchment paper. Ensure basil leaves are flat.
  11. Sprinkle with salt and pepper to taste.
  12. Bake for 15-20 minutes, or until bread cubes are toasted, pancetta is crispy, and basil leaves are dark and crisp.
  13. Check the soup. If too lumpy, use a potato masher, immersion blender, or food processor (in batches, filling only 1/3 full) to reach your desired consistency.
  14. Reheat the soup if necessary. Season with additional salt and pepper to taste.
  15. Stir in 1/2 cup grated Parmesan cheese.
  16. Ladle soup into bowls and top with the crispy pancetta, bread cubes, and basil leaves.

Nutrition Information (Approximate per serving)

Sodium

80 g

Sugar

47g

Fat

27g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner European Italian Mediterranean

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Soups Stews 4 Hours Or Less