Pasta Soup with Potatoes, Pancetta and Leeks

Active time: 25 minutes | Total time: 45 minutes

Pasta Soup with Potatoes, Pancetta and Leeks Recipe


| metric conversion

  • 6 tablespoons olive oil
  • 1 large leek, washed and finely chopped
  • 9 ounces pancetta, diced
  • 1 large carrot, peeled and cut into 1/4-inch dice
  • 14 ounces (2 small potatoes or 1 very large one) mealy potatoes, such as russets, peeled and cut into 1/2-inch dice
  • 2 quarts (8 cups) hot vegetable stock (or substitute chicken, 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 ounces) farfalline or another soup pasta (or even spaghetti, broken into bits)
  • 2/3 cup freshly grated Parmesan cheese


  • 1. In a large saucepan, heat the olive oil over medium heat. Sauté the leek and pancetta for about 3 minutes. Add the carrot and potato and cook, stirring occasionally with a wooden spoon, for another 2 minutes.
  • 2. Pour in the stock, lower the heat, and simmer gently, uncovered, for 20 minutes.
  • 3. 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.
  • 4. When the pasta is cooked to your liking, remove the pan of soup from the heat and stir in the Parmesan cheese. Immediately ladle the soup into bowls.


Globally conscious herbal teas and supplements


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: