Tomato Soup With Pancetta - Giada De Laurentiis

Total Time
Prep 30 mins
Cook 30 mins

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!

Ingredients Nutrition


  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.


Most Helpful

Unfortunately my stomach couldn't deal with the acid from the tomatoes the evening I made this soup, but Dh assures me the soup was very good. I'm glad I made the effort to get the exact ingredients rather than make substitutions. He noticed and appreciated the difference.

sugarpea October 11, 2007

I have not tried a Giada recipe that I did not like, and this is not the exception. This is the best tomato soup I have ever eaten, and is definitely a keeper! Next time, however, I will either use petite diced tomatoes or crushed tomatoes. The tomato chunks were a bit large for my liking -- fabulous!

Cook4_6 September 20, 2007

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