How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pappa Al Pomodoro?

You need 7 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, plus additional oil for topping (optional), 4 large cloves garlic, crushed, 1 2-pound-3-ounce can best-quality Italian tomatoes, 8 ounces stale Italian or sourdough bread, torn into 1-inch pieces, and more.

Is Pappa Al Pomodoro suitable as meat & poultry?

Yes, Pappa Al Pomodoro falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Pappa Al Pomodoro?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappa Al Pomodoro Recipe

Name: Pappa Al Pomodoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil, plus additional oil for topping (optional); 4 large cloves garlic, crushed; 1 2-pound-3-ounce can best-quality Italian tomatoes; 8 ounces stale Italian or sourdough bread, torn into 1-inch pieces; 6 cups chicken or vegetable stock; 30 or more basil leaves; Sea salt and freshly ground black pepper

Try this homemade Pappa Al Pomodoro recipe the whole family will love. Made with extra virgin olive oil, garlic, Italian tomatoes and Italian. Easy step…

This Pappa Al Pomodoro relies on simple, everyday ingredients such as large cloves garlic, crushed, chicken or vegetable stock and or more basil leaves. It comes together quickly and makes 4 servings, at about 1045 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

4 tablespoons extra virgin olive oil, plus additional oil for topping (optional)
4 large cloves garlic, crushed
1 2-pound-3-ounce can best-quality Italian tomatoes
8 ounces stale Italian or sourdough bread, torn into 1-inch pieces
6 cups chicken or vegetable stock
30 or more basil leaves
Sea salt and freshly ground black pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1045 kcal
Category
Meat & Poultry

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