Zuppa di Cipolle e Pancetta
Onion, Tomato and Pancetta Soup

About This Recipe

Are you looking for a delicious pork recipe with a difference? If you are, you’ve found it! Here’s my onion, tomato and pancetta soup for you to enjoy.

By far – and I really mean by far – this has to be my favourite soup recipe in any of my books. If you like onion soup, this is so much more – in fact, I don’t know anyone who has tried it and not loved it. I think you will be amazed at the flavour combinations. Make sure it is always served hot. It will keep refrigerated for 48 hours, but remember, like most soups, it can be reheated only once.

TwitterFacebook

4

Serves

9

Ingredients

Pork

Main Ingredient

Soup Recipes

Type

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 250g diced pancetta
  • 700g white onions, peeled and finely sliced
  • 1.5 litres chicken stock, made with stock cubes
  • 1 x 400g tin chopped tomatoes
  • to taste salt and black pepper
  • 4 tablespoons fresh parmesan cheese shavings
  • 6 fresh basil leaves
  • to serve warm crusty bread

Weight Converter

Found in This Book

Feast your eyes on the finest onion, tomato and pancetta soup! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Place a large saucepan over a medium heat, pour in the oil and fry the pancetta for 3 minutes, stirring constantly with a wooden spoon.

Add the onions and stir everything together. Lower the heat and cook for 20 minutes, stirring occasionally.

When the onions are a beautiful golden colour, pour in the stock and tomatoes. Bring to the boil, then lower the heat, half-cover the pan and simmer for 40 minutes, stirring occasionally.

About 5 minutes before the cooking time is up, check the consistency of the soup and add a little more water if it is too thick.

Just before serving, taste and season with salt and pepper, if needed (the pancetta may already have added enough saltiness).

Serve hot, with Parmesan shavings and basil leaves sprinkled on top, and slices of warm crusty bread.

Once you’re done, simply sit back and enjoy your onion, tomato and pancetta soup and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Bruschette with Sun-dried Tomato Pesto

View Recipe

Next Recipe

Braised scallops with peas and sun-dried tomatoes

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Linguine ai Gamberi e RucolaPasta Ribbons with Prawns and Rocket

This is one of my signature dishes, created in the summer of 2003 on the island of Sardinia where my family and I were enjoying our holiday in our house on the beach. Make sure that you serve this dish as soon as you combine the pasta and the sauce. You can substitute the prawns for scallops.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

Orecchiette con cime di rapeOrecchiette with Broccoli, Garlic and Chilli

I grew up eating orecchiette, the typical pasta shape of Puglia. The name translates as 'little ears', which is exactly what the shape resembles. Italian grandmothers traditionally make the pasta by hand, shaping it while having a good old chat. The hollow in the little ears perfectly entraps whatever sauce they are served with.

4

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Bruschette con pesto di pomodori secchiBruschette with Sun-dried Tomato Pesto

Bruschette are eaten all over Italy, and we all know and love the traditional tomato-based recipe. I, for one, certainly grew up on it. This version just adds a little twist to the classic dish and is perfect for entertaining.

4

Serves

13

Ingredients

Vegetables

Main Ingredient
View Recipe

Tagliatelle Alla Bolognese Di Mio NonnoTagliatelle With Bolognese

This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

6

Serves

13

Ingredients

Beef

Main Ingredient
View Recipe

Carpaccio di Zucchine con Borlotti, Peperoni e CapperiCourgette Carpaccio With Borlotti Beans, Peppers & Capers

This is a great vegetarian alternative to raw meat or fish carpaccio. The marinating of the thinly sliced courgettes makes them so soft they don’t need any cooking. If using small, young courgettes you can use the whole vegetable, but for larger courgettes I suggest you use the flesh only, as the seeds can be spongy when eaten raw. Just halve the courgettes lengthways, run a teaspoon down the centre...

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

BrodettoPrawn & Monkfish Soup

Once considered poor man’s food, Italian fish soup can now be found in the best restaurants along the Adriatic coast. From Trieste to Puglia you’ll find the so-called brodetti (broths), although they vary from region to region. We had countless bowlfuls on our coastal journey; each was unique and all were delicious. Here I’ve used prawns and monkfish, but any white fish would work just as well....

4

Serves

14

Ingredients

Seafood

Main Ingredient
View Recipe