Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Pappa al Pomodoro
Total:
55 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For Serving:

Directions

Heat a medium Dutch oven over medium-high heat. Add the olive oil and pancetta, and cook until the pancetta is brown and crispy, about 4 minutes. Remove to a paper-towel-lined plate to drain.

Add the red onion, carrot, garlic and red pepper flakes to the pot. Reduce the heat to medium and cook, stirring often, until fragrant, 1 minute. Add the salt, canned tomatoes, chicken broth and bread cubes; stir to combine. Nestle in the basil sprigs and Parmesan rind. Bring to a simmer, then reduce the heat to maintain a gentle bubble. Stir in the pancetta.

Cook for 25 minutes, stirring often to break apart the bread and prevent the Parmesan rind from sticking to the bottom of the pan. If the soup gets too thick, add extra broth as needed; the finished soup should be silky and thickened. Stir in the grated Parmesan.

To serve, ladle the soup into bowls and top with a sprinkling of Parmesan, a drizzle of olive oil, and chopped basil.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Fusilli with Fresh Pomodoro

Recipe courtesy of Giada De Laurentiis

Pasta Pomodoro for Two

Recipe courtesy of Geoffrey Zakarian

Pappa al Pomodoro

Recipe courtesy of Il Latini

Pappa al Pomodoro

Recipe courtesy of Michael Chiarello

Pappa Al Pomodoro

Recipe courtesy of David Rocco

Pappa al Pomodoro

Recipe courtesy of Al Forno

Pappa Al Pomodoro

Recipe courtesy of Ina Garten

Tuscan Bread Soup: Pappa Al Pomodoro

Recipe courtesy of Daisuke Utagawa

Browse Reviews By Keyword

          Latest Stories