Tomato Soup with Pancetta

6 SERVINGS

This recipe is made almost entirely from pantry items-all things you should have on hand. It’s incredibly quick to prepare and cook. The rye bread and pancetta give the soup its hearty flavor; the mascarpone adds a bit of richness and smoothes it all out.

1 TABLESPOON OLIVE OIL
3 OUNCES PANCETTA, CHOPPED
1 MEDIUM ONION, CHOPPED
3 (¾ INCH-THICK) SLICES RUSTIC RYE BREAD
(EACH ABOUT 5 ¾ x 3 ¾ INCHES), CUBED
6 CUPS REDUCED-SODIUM CHICKEN BROTH
1 (28-OUNCES) CAN DICED TOMATOES IN JUICE
¼ CUP COARSELY CHOPPED FRESH BASIL
½ TEASPOON DRIED OREGANO
¼ TEASPOON CRUSHED DRIED RED PEPPER FLAKES
SALT AND FRESHLY GROUND BLACK PEPPER
¼ CUP MASCARPONE CHEESE
¼ CUP SOUR CREAM

Heat the oil in large, heavy pot over a medium flame. Add the pancetta and sauté until crisp and golden, about 5 minutes. Add the onion and sauté until tender, about 3 minutes. Add the bread cubes and toss to coat with the pan drippings. Sauté until the bread cubes are golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and red pepper flakes. Bring the soup to boil, then reduce the heat to medium-low. Simmer uncovered until the flavors blend, about 10 minutes. Season the soup to taste with salt and pepper.

In a small bowl, stir together the mascarpone and sour cream until blended. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture onto each serving and serve.