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Marika Contaldo Seguso’s Tomato and Bread Soup

4 to 6 Servings

40 minutes

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For Marika Contaldo Seguso, event planner, cookbook author and native of Milan who now resides in Venice, pappa al pomodoro, or Italian tomato and bread soup, is a simple but satisfying meal that comes together quickly. To boot, it requires only a handful of ingredients that she typically has on hand. A crusty, rustic day-old loaf that’s cut into cubes and left out at room temperature for a day or so is best; if your bread is fresh and you need to stale it in a hurry, cut it into ½-inch cubes, then dry it on a rimmed baking sheet in a 450°F oven for 5 to 7 minutes, stirring once halfway through. Seguso says that pappa al pomodoro purists might balk at the Parmesan garnish, but the cheese is a typical Tuscan flourish for the soup.

4 to 6



Don’t forget to partially cover the saucepan when simmering the tomatoes. This helps soften the tomatoes more readily while preventing their juices from over-reducing.

40 minutes



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Mitch F.
August 29, 2022
Ok for a base
Great tomato flavor but lackluster for a stand-alone soup. Needs other things to add texture and depth.
Mildred E W K.

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