Tomato Soup With Pancetta Recipes
TOMATO SOUP WITH PANCETTA - GIADA DE LAURENTIIS
Another Giada De Laurentiis recipe from her family dinners cookbook. This soup is heavenly, I was stunned at all of the amazing flavors it has in it. This is a must try!
Provided by HeidiSue
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large, heavy pot over medium flame.
- 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 cubes and toss to coat with the pan drippings.
- Saute until the bread cubes are golden, about 5 minutes.
- Add the broth, tomatoes, basil, oregano, and red pepper flakes.
- Bring the soup to a 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.
Nutrition Facts : Calories 164.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 4.2, Sodium 470.6, Carbohydrate 21.5, Fiber 3.3, Sugar 6.7, Protein 7.8
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