Tomato Soup with Pancetta

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Soups and Stews

Rated: 5 stars out of 5Rate itRead users' reviews (118)

RECIPE
COMMENTS & REVIEWS(118)

Cook Time:
25 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 25 min
Total:: 35 min

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Ingredients

1 tablespoon olive oil
3 ounces pancetta, chopped
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream

Directions

Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.

Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.

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Comments & Reviews

recipe Tomato Soup with Pancetta
Christal Commerce Twp, MI 10-09-2009
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Yum
Rated: 5 stars out of 5

Made this for dinner tonight to go with our sourdough-havarti grilled cheese sandwiches. I made a few changes...I made it... meatless. I sauteed the onions and smashed garlic in olive oil/butter, then added Trader Joe's garlic cheese croutons. I used only 4 cups of vegetable stock and added a small can of tomato paste seasoned with garlic, basil and oregano. All other ingredients were the same. Then, when soup was done cooking (although it looked good enough to eat then), I put in food processor to blend. Poured back into pot where I added about 3/4 cup of whole milk. My 5 little boys loved it! Looking forward to trying it with the pancetta!Read more
recipe Tomato Soup with Pancetta
Melissa mount laurel, NJ 02-16-2009
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Great Flavor but had to tweak
Rated: 4 stars out of 5

We loved the flavor of this soup - the tomatoes and spice were great, However we really hated the bread in it - it gets VERY... soggy and mushy the next day. I will definitely be make Rye Crouton instead and throwing them on each serving. Also, we found no need for the marcapone and sour cream topper. Read more
recipe Tomato Soup with Pancetta
Jolene Charlotte, NC 02-01-2009
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Giada recipes are so yummy!!
Rated: 5 stars out of 5

Hey Rob from Fredericksburg, VA, just wondering if you have a show on food network too? Since you are so quick to put down... Giada and claim your such a great cook, wondering where your recipes are huh? someone does suck and it isn't her.Read more
recipe Tomato Soup with Pancetta
Stephanie Oak Harbor, WA 11-11-2008
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Some additions I made
Rated: 4 stars out of 5

So alone I find this soup a little bland...but I add tomato paste and split the liquids with half chicken broth and half red... wine. I also serve the soup with tortellini and it is FAB! Throwing in some zucchini never hurts either. Oh yeah, and I use bacon and not pancetta, only for accessibility reasons. Everyone RAVES! :)Read more
recipe Tomato Soup with Pancetta
rob Fredericksburg, VA 10-09-2008
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giada you are great on tv
Rated: 3 stars out of 5

but you are going to have to do the details you know all the little details that make you look smart and the rest of us... better cooks stop smiling at the camera and cook!!!!!! i used to think italians could cook but i guess you are only pretty and have a producer and connections come on try harder we all love ya but your recipes need work (suck)Read more
recipe Tomato Soup with Pancetta
Mallory atlanta, GA 07-11-2008
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Delicious!
Rated: 4 stars out of 5

I really enjoyed this soup. My recommendation so that the bread doesn't get too soggy is to only put in bread to the portion... you're eating. It makes the soup thick and hearty, without being slimy, etc. I like mine with a lot of kick so I add extra red pepper flakes.Read more