Heat 2 tablespoon(s) unsalted butter in a dutch oven or large saucepan. Add 2 tablespoon(s) chopped/minced garlic, 1 medium red onion finely chopped, and a pinch of Kosher salt. Cook over medium heat, stirring occasionally, until onions are softened and translucent, about 5 minutes.

Add the 28 ounce(s) whole peeled tomatoes, 2 1/2 cup(s) water, and Kosher salt to taste. Bring to a boil on high heat. Remove from the heat and blend with an immersion blender. You can also pour it in a blender instead, but it’s hot and messy. Alternatively, you can try to finely chop the tomatoes from the can before you add them to the dutch oven. Soup will be lumpy though.

Bring it all back up to a boil. Reduce heat to medium-low and add 6 ounce(s) Orzo pasta. Cook for 12-15 minutes while stirring every two minutes or the Orzo will stick to the bottom.

After the orzo is cooked, remove from heat and stir in 8 ounce(s) Mascarpone cheese. Stir until smooth.

Pour into bowls and add Fresh grated parmesan (garnish) and chives on top.