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Orecchiette soup with spinach and pancetta.

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 Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Author Christopher

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium sweet onion (diced)
  • 3-4 cloves garlic (minced)
  • 1 3/4 cups fresh tomatoes (diced)
  • 3/4 cups fresh tomatoes (julienned)
  • 4 ounces fresh pancetta
  • 2 tablespoons butter
  • 4 cups chicken stock
  • 2 cups baby spinach (no stems, rough chopped)
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon crushed red pepper
  • kosher salt and pepper
  • 3 cups Orecchiette pasta
  • Parmigiano Reggiano cheese (shredded, to taste)
  • Several slices of crispy Italian bread

Instructions

  1. 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.
  2. 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.
  3. Allow to simmer for 30 minutes and then add the spinach and basil. Check the salt and peppers seasoning and season to taste.
  4. Simmer for an additional 20 minutes or until the Orecchiette is cooked al dente.
  5. Serve piping hot, topped with some shredded Parmigiano-Reggiano cheese. And of course some chrispy Italian bread on the side for dipping.