Pappa al Pomodoro is a traditional soup from Tuscany that combines fresh tomatoes with day-old bread to make the perfect comfort food. When I studied abroad in Florence, I fell in love with this soup; it’s so simple and delicious. Its also super easy to make, and this recipe uses Lucini’s Organic Rustic Tomato Basil sauce, to make it even easier!
The base to this soup is a bit of olive oil, 1/2 onion, a clove of garlic, a jar of Lucini’s Tomato Basil Sauce, and water. That’s it! It’s so easy, and Lucini’s sauce is an amazing base. I started using Lucini’s olive oil years ago, and it’s by far my favorite olive oil, so I knew to expect something really delicious in their sauces. It’s so good and tastes of the freshest high-quality tomatoes.
This recipe uses 1/2 loaf of day-old Tuscan bread. I bought mine from a local bakery, but getting from your grocery is totally fine; just buy it the day before and give it a taste to check the salt level in the bread. Traditionally, Tuscan bread is pretty bland because it contains no salt. There are many theories as to why this is. One is that because salt was heavily taxed in the Tuscany in the middle ages, the other is because Tuscan food was already so salty that unslated bread was meant to balance it out. Either way, most bakeries in America do add salt so that you can eat it on its own but taste your loaf before you add it the recipe, and if it’s saltless, add some in to liven up the flavor.
Like I said, this soup is so easy to make, and you can have it ready in under 30 minutes. Just saute the 1/2 onion until its translucent, add the tomato basil sauce, let it get cooked through, then add the sliced and cubed bread. Let that cook until the bread has completely broken down, and you’re done!
This post is sponsored by Lucini Italia. All text and opinions are 100% my own.
Other Italian inspired recipes:Print