Combine 2 Tbsp (30 ml) of olive oil, Marinara Sauce Mix, and Crushed Chilies, if desired, in Multipurpose Pot - 8 C over medium heat. Stir regularly for approximately 2 minutes or until mixture becomes aromatic. Add bread cubes and cook until golden brown.
Remove bread from pot and set to drain on paper towel.
Add remaining olive oil to Pot and sauté onion until translucent. Stir in tomatoes, Margherita Sauce Mix and prepared Vegetable Bouillon. Heat to a gentle simmer.
Once simmering, return bread to pot, season with Sea Salt and Black Pepper, and continue simmering for approximately 20 minutes, or until all flavours are combined.
Remove from heat and roughly break up tomatoes and bread with potato masher. Serve warm with a drizzle of olive oil.