Pappa al Pomodoro (Italian Bread and Tomato Soup)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian soup where stale bread thickens a simple tomato broth along with fragrant basil and garlic. The bread creates a savory, porridge-like consistency that feels comforting and satisfying. A weeknight dinner that celebrates humble ingredients done well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 ounces ciabatta, (plus more for garnish (about 1/2 large loaf))
- Extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 4 garlic cloves, (thinly sliced)
- 1 small yellow onion, (finely chopped)
- 1 (28-ounce) can whole San Marzano tomatoes
- 4 sprigs fresh basil, (plus chopped basil leaves for garnish)
- 2 to 3 cups vegetable broth ((or chicken broth), warmed)
- Kosher salt
- Black pepper
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 702mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 602mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 702MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.