Tomato Soup with Pancetta

1 tbsp olive oil
3 oz pancetta, chopped
1 small onion, chopped
3 (3/4 inch thick) slices rustic rye bread, cubed
6 cups chicken broth
1 28 oz can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 tsp dried oregano
1/4 tsp dried crushed red pepper flakes
Fresh ground pepper
!/4 cup mascarpone cheese or sour cream

Heat the oil in a heavy, large pot and add pancetta till browned. Then add onion and cook until tender. Add the cubed bread and toss to coat with pan drippings and sauté until the bread is crisp and golden. Add broth, tomatoes, basil, oregano and crushed red pepper. Bring the soup to a boil and then reduce heat and simmer about 10 minutes. Season with salt/pepper and top with cheese or sour cream.
ENJOY!