Pea, Bacon and Pasta Soup.
My latest recipe of Pea, Bacon and Pasta Soup may sound unusual. However, it is actually based on an old Italian recipe of pasta squares and peas in broth.
A recipe that I believe hails from the Lazio region surrounding Rome. Although I am happy to be corrected on that.
It is also a recipe carrying on the theme of peas and ham. One that I explored in my recent pea and ham risotto with goats cheese recipe.
And one more also… It is one of those stupidly simple recipes that manages to straddle being both light and filling all at the same time.
This is pretty much perfect for me at this time of year.
Spring is springing.
In case you had not noticed it is April on Sunday? How the hell did that happen? Anyway as a result of this many of our crops are in the ground. The first of our peas have managed to poke their head through the soil.
For that reason we are very blazé about using up the last of our frozen peas. In fact looking back through my recipe archive it would seem that this time of the year really is ‘pea time’ for me.
I guess it is because I know I am 8-10 weeks away from topping up our freezer with another 12-15kg of fresh peas. That of course does not count the ones I use fresh or just nibble on as a snack.
Yes I am perfectly happy nibbling on peas in the same way many people nibble on nuts or crisps. Crisps, for my American readers, are what you guys call chips!
Anyway, even if you are not trying to deplete your freezer stock, you should definitely give this pasta soup a run through the mill!
Adding pasta to a soup is a long held way of adding bulk to simple flavours and this pea, bacon and pasta soup embraces that idea to create satisfyingly simple but filling dish for early spring!
- 75 g Onion Finely diced.
- 30 g Celery Finely diced.
- 1 Tbsp Olive Oil
- 100 g Pancetta Cut into a 5mm dice.
- 200 g Frozen Peas
- 1 Tsp Tomato Puree
- 500 ml Chicken Stock
- 150 g Pasta Squares Use chopped up lasagna if you wish.
- Salt and Pepper To taste.
- Parmesan Cheese Optional.
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Heat a pan over a medium heat and when hot add the oil.
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Afterwards add the onion, celery and half of the pancetta and cook for 10 minutes.
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Whilst this is cooking par cook the pasta for 4-5 minutes in boiling water.
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Add the frozen peas to then pan and stir until defrosted.
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Shortly after this pour in the chicken stock and add the tomato puree and stir.
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Once this has come to the boil add in the pasta squares and remaining pancetta, then reduce the heat and simmer until the pasta is cooked.
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Serve sprinkled with coarsely grated Parmesan cheese and freshly chopped parsley.
Well, I love peas, bacon, AND pasta…like equally! So, I’m pretty sure this one’s a win-win! I love the chopped up lasagna idea as well! Thanks for the recipe!
This is such an old school recipe, no idea how it took me so long to stumble across it. One of my favourite spring recipes.
This soup looks very tasty! I like all the ingredients that are included in this soup. This is perfect for me and my family. I definitely want to try this! Thanks for sharing this great recipe!
Thzanks Veena.
I love pasta soups especially for gold weather. They’re very filling and delicious. Sounds like a great recipe!
Thanks Diana.
What a wonderful flavour combination! I’ve been really into adding peas to my meals recently and I love a good bowl of homemade soup, so this is definitely being made soon!
Peas go into everything at this time of year for me 😀
When my son was little he used to snack on peas al the time and people thought it was so strange! Love that you do that! This soup look delicious and full of so many yummy flavors!!!
Hehe, munching on peas is definitely where it is at!
This looks great! A great twist on a classic dish! Definitely trying this one!
Thanks Tina