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Tomato Soup With Pancetta - Giada De Laurentiis

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“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!”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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