Michaelis' Family Recipes

Tomato Soup with Pancetta

By Giada De Laurentis Italian Breakfast 6 servings Red Meat

Ingredients

  • olive oil
    1 Tbsp
  • pancetta, chopped
    3 oz
  • small onion, chopped
    1 cups
  • rustic rye bread slices, cubed
    3 quantity
  • low-salt chicken broth
    6 cups
  • diced tomatoes, 28 oz
    1 cans
  • fresh basil, coarsely chopped
    1/4 cups
  • dried oregano
    1 1/2 tsp
  • red pepper flakes
    1/4 tsp
  • mascarpone cheese
    1/4 cups
  • sour cream
    1/4 cups
  • salt
    cups
  • pepper
    cups

Steps

  1. Heat oil in heavy large pot over medium heat
  2. Add pancetta and saute until crisp and golden, about 5 minutes
  3. Add ionin and saute until tender, about 3 minutes
  4. Add bread and toss to coat with the pan drippings. Saute until bread is crisp and golden, about 5 mintues
  5. Add broth, tomatoes (with liquid) basil, oregano, and crushed red pepper. Bring the soup to a boil and reduce heat to medium-low
  6. Cover and simmer until flavors blend, about 10 minutes. Season with salt and pepper to taste
  7. Stir the mascarpone and sour cream in a small bowl to blend
  8. Serve the soup with a dollop of mascarpone mixture

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