This hearty Giada’s Pappa Al Pomodoro is prepared using pancetta, tomatoes, bread, basil, and Parmigiano-Reggiano. This rich and flavorful Pappa Al Pomodoro recipe is perfect for dinner or a cozy soup course that takes about 50 minutes to prepare and can serve up to 4 people.

Recipe Ingredients

• 2 tablespoons of olive oil
• 4 ounces of diced pancetta
• 1 small red onion, peeled
• 1 carrot, peeled and halved
• 2 garlic cloves, smashed and peeled
• ¼ teaspoon of crushed red pepper flakes
• ¾ teaspoon of kosher salt
• 2 (14-ounce) cans of crushed tomatoes
• 2 cups of low-sodium chicken or vegetable broth, plus up to 1 cup more if needed
• 4 cups of stale bread cubes (about 2 thick slices, 1-inch each)
• 2 fresh basil sprigs
• 1 (2-inch) piece of Parmigiano-Reggiano rind
• 1¼ cups of freshly grated Parmigiano-Reggiano
• 3 tablespoons of extra-virgin olive oil
• 2 tablespoons of chopped basil, for garnish

How To Make Giada Pappa Al Pomodoro

1. Prepare the Base: Heat a medium Dutch oven over medium-high heat and add the olive oil. Once hot, add the diced pancetta. Cook until the pancetta is brown and crispy, which should take about 4 minutes. Transfer the pancetta to a paper towel-lined plate to drain.
2. Cook the Vegetables: Add the peeled onion, carrot, and garlic to the pot with the pancetta drippings. Sprinkle in the crushed red pepper flakes. Reduce the heat to medium. Cook, stirring often, for 1 minute or until the mixture is fragrant.
3. Combine Ingredients: Add the kosher salt, crushed tomatoes, chicken or vegetable broth, and stale bread cubes to the pot. Stir well to combine all the ingredients. Nestle the basil sprigs and the Parmigiano-Reggiano rind into the mixture. Bring everything to a simmer.
4. Simmer the Soup: Reduce the heat to maintain a gentle bubble. Stir in the drained pancetta and cook for 25 minutes. Stir frequently to help break apart the bread and prevent the cheese rind from sticking to the bottom of the pot. If the soup becomes too thick, add up to 1 cup of additional broth as needed.
5. Finish and Serve: Remove and discard the onion, carrot, and cheese rind. Stir in 1 cup of the freshly grated Parmigiano-Reggiano until melted and combined. Ladle the soup into bowls. Garnish with extra Parmigiano-Reggiano, a drizzle of extra-virgin olive oil, and a sprinkle of chopped basil.

Recipe Tips

• Use day-old bread: Stale bread absorbs the soup better, adding more flavor and texture. Fresh bread can be too soft and dissolve too quickly in the soup.
• Add a splash of balsamic vinegar: This will balance the soup’s flavors with a bit of acidity. Just a splash before serving can make a noticeable difference in taste.
• Blend the soup for a smoother texture: If you prefer a creamy soup, use an immersion blender to blend it until smooth. This step can help if you want a more refined texture.
• Adjust salt to taste: Depending on the saltiness of your broth and cheese, you may need to adjust the amount of salt added. Taste the soup before adding extra salt.

Recipe FAQs and Variations

Check out More Giada Soup Recipes:

• Giada Asparagus Soup With Herbed Goat Cheese
• Giada Butternut Squash Soup with Fontina Cheese Crostini
• Giada Cold Cauliflower Soup With Bacon and Croutons