Preheat a small frying pan over medium heat. Add the thinly sliced salami and cook until crispy and rendered, about 5-7 minutes. Remove salami with a slotted spoon, reserving 1 tablespoon of the rendered fat in the pan. Blot excess grease from crispy salami with a paper towel and set aside. Once cooled, finely chop for garnish.

Preheat oven to 375°F (190°C). In a medium bowl, toss the bread cubes with 2 tablespoons of olive oil, dried rosemary, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet.

Bake for 10-15 minutes, or until golden brown and crispy, tossing halfway through. Set aside.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil (or the reserved salami fat from earlier) over medium heat. Add the chopped onion, minced garlic, and diced celery. Sauté until softened, about 5-7 minutes.

Stir in the fire-roasted diced tomatoes, chicken or vegetable broth, red wine (if using), balsamic vinegar, fresh thyme, and fresh rosemary. Bring to a simmer, then reduce heat to low, cover, and let it cook for 20 minutes to allow flavors to meld.

Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Return the soup to the pot if using a standing blender.

Stir in the mascarpone cheese until fully melted and incorporated. Add the finely diced Kalamata olives. Season with salt and black pepper to taste. Simmer for another 5 minutes, ensuring the soup is heated through.

Ladle the hot soup into bowls. Garnish each serving with a sprinkle of the chopped crispy salami, a handful of herbed croutons, crumbled goat cheese, and chopped toasted pistachios. A fresh thyme sprig can be added for extra aroma. Enjoy this unique charcuterie board inspired soup!