Italian Soup With Orecchiette Pasta, Spinach and Pancetta
A delicious Italian soup teeming with orecchiette pasta, stewed tomatoes, delicious spinach and outlandish pancetta.
Course
Soup
Cuisine
Italian
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings8servings
AuthorChristopher
Ingredients
2tablespoonsextra virgin olive oil
1medium sweet onion(diced)
3-4clovesgarlic(minced)
1 3/4cupsfresh tomatoes(diced)
3/4cupsfresh tomatoes(julienned)
4ouncesfresh pancetta
2tablespoonsbutter
4cupschicken stock
2cupsbaby spinach(no stems, rough chopped)
1teaspoonoregano
1teaspoonbasil
1teaspooncrushed red pepper
kosher salt and pepper
3cupsOrecchiette pasta
Parmigiano Reggiano cheese(shredded, to taste)
Several slices of crispy Italian bread
Instructions
Heat extra virgin olive oil in a large saucepan over medium heat. Add onions and sautee for five minutes. Then add the garlic, saute for 5 more minutes.
Next, add the chicken stock, tomatoes, pancetta and butter and bring to a slow boil. Reduce the heat to low-medium and add the Orecchiette, oregano, and red pepper.
Allow to simmer for 30 minutes and then add the spinach and basil. Check the salt and peppers seasoning and season to taste.
Simmer for an additional 20 minutes or until the Orecchiette is cooked al dente.
Serve piping hot, topped with some shredded Parmigiano-Reggiano cheese. And of course some chrispy Italian bread on the side for dipping.