Quattro Formaggi Agnolotti with Vine-Ripened Tomato Tuscan Soup

1 cup ciabatta bread , crust removed, cut into 1-inch cubes

4 tablespoons extra virgin olive oil , divided

8 vine-ripened tomatoes*

2 teaspoons chopped garlic

4 cups (32 fluid ounces) chicken or vegetable broth

1 teaspoon chopped fresh marjoram leaves

Salt and ground black pepper (optional)

1 package (9 ounces) BUITONI Riserva Refrigerated All Natural Quattro Formaggi Agnolotti , prepared according to package directions

1/4 cup BUITONI Refrigerated All Natural Pesto with Basil

1 cup packed fresh baby arugula leaves

2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese

PREHEAT oven to 350° F.

TOSS bread cubes and 2 tablespoons olive oil in small bowl. Place on ungreased baking sheet. Bake for 10 to 12 minutes, stirring once, until golden brown. Remove from oven.

MEANWHILE HEAT 6 cups water in large saucepan over high heat; bring to a boil. Make small cross cuts on the bottom of each tomato. Place tomatoes in boiling water for 2 minutes; remove from water. Set aside for about 10 minutes until cool. Peel, seed and dice tomatoes, makes about 3 cups.

HEAT remaining 2 tablespoons olive oil in large saucepan over medium-high heat. Add garlic; cook stirring constantly for 1 minute. Add tomatoes; cook, stirring occasionally, for 5 minutes. Add broth and bring to a gentle boil; cook for 5 minutes. Add marjoram and salt and pepper to taste.

DIVIDE soup into 4 bowls . Place 3 Agnolotti into each bowl. Top each Agnolotti with 1 teaspoon pesto. Sprinkle with arugula, croutons and cheese.

*NOTE: Canned tomatoes can be substituted. Skip 3rd paragraph and add 1 can (28 ounces) whole, peeled tomatoes and juice when directed. Be sure to break up tomatoes into pieces when stirring.