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

Instructions

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.