Italian Tomato Soup (Pappa al Pomodoro)
by Sommer Collier — last updated on May 27, 2025 
This classic comforting Italian Tomato Soup recipe is a soul-warming rustic dish made with plump tomatoes, veggies and bread.
This Italian Tomato Soup Is Next-Level Cozy
Don’t get me wrong… I LOVE classic American homemade tomato soup, and I love a good tomato bisque. But there is something about this Italian tomato soup version that just captivates and soothes.
It’s thick and chunky, with a silky base, made by simmering day-old bread into the soup until it dissolves. Canned tomatoes are combined with fresh veggies and rustic Italian bread to make this irresistible comfort soup!
Sommer’s Recipe Notes
This classic Italian Pappa al Pomodoro is a dish we experienced on our trip to Italy, and I knew that I had to replicate at home! It is absolutely full of flavor, simple ingredients and just satisfying to eat!
- Simple Ingredients – No need for fancy ingredients here! Just use staple pantry items like good quality olive oil, canned tomatoes, bread, and a few fresh herbs.
- Great For Meal Prep – Make big batches of this delicious and comforting Italian Tomato Soup and enjoy it for lunch and dinner all week long.
- New Life to Stale Bread – Turn your stale bread into something special by transforming it into a rich and hearty soup full of flavor!
This traditional Italian tomato soup is truly Tuscan comfort in every spoonful!
Ingredients and Tips
- Tomatoes – I use canned San Marzano Tomatoes that are whole and peeled. If you prefer to use fresh tomatoes, make sure to blanch and peel them ahead of time.
- Vegetable Broth – Or chicken broth, if you prefer.
- Veggies – A fresh combination of onion, garlic, carrots and basil.
- Bread – Use crustless chunks and keep some toasted slices on hand for that dipping goodness. I know it sounds weird to add bread right into the soup, but it adds flavor and creates a nice, thick soup!
- Wine – We use an Italian Chianti, but any dry red wine will do.
- Garnishes – If you like, top off your soup with some fresh basil leaves, freshly shaved Parmesan cheese and a drizzle of extra virgin olive oil.
Recipe Variations & Dietary Swaps
- Gluten-free – Swap the Italian bread for a rustic gluten-free alternative.
- Meat – Add in some cooked pancetta or Italian sausage for some extra protein and heartiness. .
- Without Alcohol – The wine in this recipe adds a depth of flavor that you won’t get otherwise, but if you prefer not to cook with wine then replace it with extra broth.
- Spicy Kick – Sprinkle in a dash of red pepper flakes for some extra heat.
How To Make Italian Tomato Soup
Tuscan rustic tomato soup is meant to be chunky, but if you prefer a smooth tomato soup, use an immersion blender to blend everything together at the end!
Find the full Italian Tomato Soup recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Let the soup cool completely and then place it in an airtight container in the fridge. This soup will keep in the refrigerator for up to 5 days.
- Freezing Leftovers – Pour the cooled soup into a freezer-safe container or zip-loc bag. Make sure to freeze the soup without parmesan cheese. It lasts in the freezer for up to 3 months.
- Reheating Leftovers – To reheat, warm the soup in a saucepan over medium-low heat, stirring occasionally until heated through. You can also microwave it in 60–90 second bursts, stirring between each.
Serving Suggestions
Serve your homemade Italian tomato soup all on its own, or with some crusty bread! For a heartier meal, try pairing it with a Homemade Grilled Cheese Sandwich, a rich Green Risotto or with a salad. Either my Caprese Panzanella Salad or Antipasto Spinach Salad works great!
Frequently Asked Questions
Technically, no. As far as canned tomatoes go, San Marzano tomatoes have the best quality and flavor. They are truly Italian tomatoes, so you can have the most authentic pappa al pomodoro as you can.
If you opt to use fresh tomatoes in this tomato soup recipe, it is best to blanch and peel them before using them here. The soup might turn out less watery, so add more broth until you get to your desired consistency!
Similar Recipes You Might Like
Pappa al Pomodoro (Italian Soup)
Video
Ingredients
- 1/3 cup olive oil
- 3 cups chopped onion
- 5 cloves garlic, minced
- 1 1/2 cups shredded carrots
- 1/2 cup chopped basil
- 2 cans San Marzano tomatoes (28-ounce cans)
- 1 bay leaf
- 3 cups vegetable broth
- 1 cup Chianti wine
- 5 cups crustless rustic Italian bread, cut into small cubes
- 1 1/4 cups shaved Parmesan cheese
- 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.
We used to get a tomato soup like this without the bread, carrots, wine and Parmesan cheese in the work camp in Liberia near the French Guinea border. It quickly became a camp favourite! I made mine simple without the bread, carrots and Parmesan cheese. It was delicious and reminded me of Liberia and the great time I had working there!
I haven’t made this as yet but I have a question regarding the recipe. In the list of ingredients it calls for San Marzano tomatoes, however, in the instructions it says to “open the cans of stewed tomatoes”. Which is it, San Marzano or stewed?
Hi Wallie,
San Marzano is just a type of canned stewed tomatoes. They have a slightly sweeter robust flavor.
I would totally put parmesan cheese on pappa al pomodoro but an Italian friend told me it was a no no for this Tuscan staple. Can anyone confirm? I am all about authenticity, which is the reason why I am asking. No no, I am not the soup Nazi… or am I? ;-)
This is my new fav tomato soup! Oh. My. It was incredible and, like Lori above, I ran my immersion blender through it at the last minute to make it smoother and it was just perfect. Next time, I will be making a double batch too!
I made a double batch of this today with roma tomatoes from my garden. I was short on fresh basil and fresh garlic, so I used what I had then supplemented with frozen cubes of garlic and basil from Trader Joe’s. I always keep a supply of these in my freezer. When it was done, the bread cubes were still a little chunky, so I ran my immersion blender through it till it had the consistency I wanted. Perfect, delicious, and headed for the freezer as soon as it cools!
Am wondering if I make a double batch with all my fresh Roma tomatoes, would it freeze well? I’m thinking I would leave out the bread, then add it at the time of re-heating?
Hi Lori,
I think it probably would, and I also think you could go ahead and add in the bread, since it needs a little time to simmer down. Let me know how it turns out!
I am not much of a plain tomato soup eater. But the spices in these move this tomato soup out of that boring category. This one I would eat. with gusto.
This soup looks hearty and warm, perfect for the upcoming season!
So fun! I love finding a great new recipe when travel.
Can you replace the Chianti with something else (live in a dry county)?
Hi Linda, Does that mean you wouldn’t have “cooking wine” in your grocery stores next to the vinegars? They are not the best option, but would be better than nothing. Otherwise, you just aren’t going to get the same rich flavor without using real wine.