Pasta Soup with Potatoes and Pancetta
This pasta soup with potatoes and pancetta is a traditional Italian soup made with potatoes, carrots, and leeks, tender pasta and diced pancetta. Hearty cold-weather comfort food.
Ingredients
- 6 tablespoons olive oil
- 1 large leek, washed and finely chopped
- 9 ounces store-bought or homemade pancetta, diced (do not substitute bacon)
- 1 large carrot, peeled and cut into 1/4-inch (6-mm) dice
- 14 ounces russet potatoes, peeled and cut into 1/2-inch (12-mm) dice (2 small or 1 very large potato)
- 2 quarts (8 cups) hot vegetable stock, (or substitute homemade chicken stock or canned chicken broth, beef, or duck stock)
- 3 tablespoons canned chopped tomatoes, drained, or more to taste
- Salt and freshly ground black pepper to taste
- 2 1/4 cups (9 oz) farfalline or another soup pasta, (or even spaghetti, broken into bits)
- 2/3 cup freshly grated Parmesan cheese
Instructions
- In a large saucepan over medium heat, heat the olive oil. Toss in the leek and pancetta and cook, stirring occasionally, for about 3 minutes.
- Add the carrot and potato and cook, stirring occasionally with a wooden spoon, for another 2 minutes.
- Pour in the stock, lower the heat, and simmer gently, uncovered, for 20 minutes.
- Add the chopped tomatoes and season to taste with salt and pepper. Stir in the pasta and continue to cook over low heat, uncovered, stirring every 2 minutes, until the pasta is al dente, about 6 minutes.
- When the pasta is cooked, remove the pan from the heat and stir in the Parmesan cheese. Immediately ladle the soup into bowls.
Nutrition
Serving: 1portion | Calories: 515kcal | Carbohydrates: 38g | Protein: 13g | Fat: 34g | Saturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 1771mg | Fiber: 2g | Sugar: 5g