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Broken spaghetti and pancetta soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Cozy up with a one pot winter soup - fast, nourishing, and perfect for chilly evenings.
Ingredients:
  • 18.20 gm olive oil
  • 50g pancetta, cut into 1cm-wide strips
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 large carrot, halved lengthways, sliced
  • 1 large zucchini, halved lengthways, sliced
  • 2 x 400g cans diced Italian tomatoes
  • 1 litre chicken style liquid stock
  • 75g Smart Pasta spaghetti
  • 99.00 gm basil pesto
  • Fresh basil leaves, to serve
  • Finely grated parmesan, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Add pancetta and cook, stirring occasionally, for 5 minutes until crispy. Add onion, garlic, carrot, and zucchini, and cook for an additional 3 minutes until veggies begin to soften.
  • Add ripe and juicy tomato, flavorful stock, and 1 cup of cold water to a pot. Bring the mixture to a lively boil. Break the pasta into 5cm lengths and gently toss it into the soup. Lower the heat to a medium setting and let it simmer for 10 minutes, or until the pasta reaches the desired tenderness.
  • Serve the soup in bowls, swirl in a dollop of pesto, and garnish with basil and parmesan on top.

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