1. Heat the oil in a large, heavy pot over medium flame. 2. Add the pancetta and saute until crisp and golden, about 5 minutes. 3. Add the onion and saute until tender, about 3 minutes. 4. Add the bread cubes and toss to coat with the pan drippings. 5. Saute until the bread cubes are golden, about 5 minutes. 6. Add the broth, tomatoes, basil, oregano, and red pepper flakes. 7. Bring the soup to a boil, then reduce the heat to medium-low. 8. Simmer uncovered until the flavors blend, about 10 minutes. 9. Season the soup to taste with salt and pepper. 10. In a small bowl, stir together the mascarpone and sour cream until blended. 11. Ladle the soup into bowls. 12. Spoon a dollop of the mascarpone mixture onto each serving and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
