In all the crazy holiday overeating in the past few weeks, a welcome break for dinner is a lighter yet still filling dinner soup. This soup is in part inspired by the traditional “Pasta Piselli”, an Italian peasant pasta dish I grew up on. I found it in one of my many one-dish supper cookbooks but adapted it for our palates. It is pretty easy, and you can use really any pasta noodle you want, but the square, flat noodle look is different, and it is a great way to empty your pantry of waning lasagna noodles. Also, if you can’t find pancetta, use rindless, smoked bacon, or salt pork.
Pasta Piselli Soup
Ingredients
3 oz. sliced pancetta, roughly chopped
3 oz. sliced prosciutto, finely chopped
2 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, finely chopped
1 celery stick, finely chopped
1 lb. frozen peas
1 1/2 tsp. tomato paste
2 Tbsp. dried parsley
5 cups low-sodium chicken stock
1 cup water
16 oz. pasta, cooked according to package directions
1 Tsp. fresh ground pepper
Fresh grated Parmesan cheese
Directions:
Meanwhile, cook your pasta until al dente, then drain, and set aside until ready to add into your hot soup.
When the peas are tender and the time is up, add the pasta squares and let the pasta finish cooking in the soup for the remainder 3-4 minutes. adjust seasoning. Depending on the salt content of your meats, you may or may not need salt. If you find things to be a little salty at this point, add a cup of water to the soup to lighten things up a little. You may find is you did not use low-sodium broth, you may need to take this step in the end. Serve soup with a handful of cooked pasta in bowls with a sprinkle of Parmesan cheese.
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