Pasta Soup with Potatoes, Pancetta, and Leeks

Page: leitesculinaria.com/79628/recipes-pasta-soup-potatoes-pancetta-leeks.html

| Course Type: Soups and Stews

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Recipe Review

Great hearty, warming soup for a cold winter’s night. I highly recommend eating with the suggested warm crusty bread, as it went so well with the soup. I used toasted and lightly buttered Italian bread. I did use bacon instead of pancetta, since it’s more budget friendly and of course easier to find in our area. Since I already had chicken stock on hand, I used that in place of the vegetable stock, but I’m sure that would have been just as good. Two medium-ish russet potatoes gave me the desired 14 ounces. I was able to find farfalline. I loved having both pasta and potato in the soup and enjoyed the flavor the Parmesan and leek lent the soup, as well as the color and flavor of the carrot. Not sure how much impact three tablespoons of canned tomatoes gave the soup, and next time I might just add the whole can–minus the juice, of course–to save on waste.

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