In a large pot, combine the potatoes (peeled and sliced into 1/2-cm thick rounds), the finely chopped onion, celery, and parsley, and the chopped cherry tomatoes. Cover with cold water and bring to a boil. Season with salt.
When the potatoes are almost fully cooked, add the turnips (also sliced into 1/2-cm thick rounds) and the slices of bread.
Allow the bread slices to soften in the vegetable broth for just a few seconds, then remove them and divide them among six soup bowls. Ladle the broth and vegetables over the bread.
In a small skillet, heat 2 to 3 tablespoons of olive oil. Add the crumbled chili pepper and the garlic clove. Fry until the garlic is golden, then remove and discard the garlic. Drizzle the hot infused oil over the pancotto and serve immediately.
