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Pizza Soup

So for today’s recipe I am excited to share not just an awesome recipe, which is a major family favorite (did you see Pizza in the name? Really, pizza makes anything a winner…) but a fantastic product which I was recently introduced to. Chiappetta Olive Oil Company is based out of Connecticut, but they press their cold pressed extra virgin olive oil comes from their family’s farms in the Calabria Region of Southern Italy…their specific location is San Vincenzo La Costa, Cosenza Italy which has been known for hundreds of years for the finest place to produce the most flavorful caroleo olives. From these organically grown olives they have been producing cold pressed extra virgin olive oil.  Cool, right?

So I started using my bottle of Chiappetta Olive oil first as a dressing for my salads (mixture of olive oil, lemon juice, salt, and pepper). I instantly could tell a difference in the taste of the dressing. It brought me right back to my Italian grandmother telling me – “you use the best ingredients to make the best food”…duh, right?

Next, I used the olive oil with an herb mix for dipping bread. This is an easy app for most people to make at the holidays…for me it is my most indulgent “snack”. Oh bread….and oil…and spices. yum.

My husband was checking out the bottle one night, and said to me “I wonder if this could make your pizza soup recipe even better?” After a great big taste test – we found that it absolutely made the recipe taste even more fresh. Yum!  Before I head into the recipe, make sure to check out the Chiappetta Olive Oil’s website, Facebook, and twitter for more information. This is also an awesome last-minute gift for those REALLY hard people to buy for on your Christmas list (yes, we all have those). I know that any foodie would adore this…I did:)

Onto this week’s Recipe, Pappa al Pomomdoro, also known in my house as…


Pizza SoupPizza Soup

3 tbsp Chiappetta Extra Virgin Olive Oil, plus more for drizzling
2 gloves garlic, finely chopped
2 1/4 pounds ripe plum tomatoes, peeled, seeded and chopped (I have also used 3 large cans of San Marzano tomatoes, when I am feeling a bit lazy, like this week!)
Salt and Freshly Ground black pepper, to taste
8 cups Chicken Stock
1 lb. day old bread, crusts removed and cut into 1/2 inch cubes
1/4 cup basil leaves, coarsely chopped or torn
1/4 cup Parmigiano Reggiano
1. Heat a large saucepan over medium-high heat and then add the olive oil. Saute the garlic for a few seconds, and then add the tomatoes. Season with salt and pepper. 

2. Add the chicken stock and bring to a simmer. Cook for 20 minutes.

3. Add the bread to the pan, cover, and simmer for 30 minutes. Add the basil and add more salt and pepper if necessary.

4. Laddle into bowls and drizzle with olive oil. Sprinkle the cheese on top, just before serving.

If you choose to freeze the recipe, go to step 2, cool, and freeze. When you are ready to cook, thaw the soup, reheat, and then resume at step 3. 



I received a bottle of Olive Oil in exchange for this post, however, all the opinions above are my own honest thoughts. 

Melissa @ Fit 'N' Well Mommy - December 14, 2012 - 10:38 pm

That looks SO yummy! I love trying different olive oils. I will have to look for it!

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