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

Pizza spessa con acciughe, olive e capperiDeep Pan Pizza With Anchovy, Olive & Caper Topping

Sicily is the original home of the deep-pan pizza. A popular dish, it is usually cooked in large rectangular tins and sold by the weight. Pizzas in Sicily vary according to the region, with each area having its own recipes and traditions, and this type (known in Sicily as sfinciuni) originated in western Sicily, in the province of Palermo. I absolutely love the combination of anchovies,...

10

Serves

11

Ingredients
View Recipe

Coniglio alla cacciatoreRabbit in white wine, rosemary, olive and tomato sauce

Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. Northern Italians are huge fans of rabbit and in the past would have used wild animals, but nowadays most rabbits eaten in Italy are farmed...

6

Serves

12

Ingredients

Rabbit

Main Ingredient
View Recipe

Zuppa di castagne e finocchi con salviaChestnut & Fennel Soup With Sage

Italy is the world’s third largest producer of chestnuts and Sicilians love them. Ever since I moved to the UK, I’ve slowly started to associate chestnuts with Christmas, but I must revert to my former thinking – chestnuts can be, and should be, enjoyed all year round. This recipe uses frozen chestnuts so availability will not be an issue.

6

Serves

11

Ingredients
View Recipe

Bombe Di VerdureItalian-Style Spring Rolls

One of my favourite oriental dishes has to be vegetable spring rolls and I make it so often at home that I had to include it in my book. It’s a fantastic dish to prepare when you have parties, because you can fry them in the afternoon and then reheat them in the oven ready for your guests. Ensure the vegetables are not too wet when putting them into the filo pastry, otherwise your spring rolls will...

4

Serves

11

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

COPPETTE DI FRAGOLE, MASCARPONE E LIMONCELLOStrawberry & Mascarpone Tarts with Limoncello

For me, limoncello is the scent and flavour of home. Traditionally, this citrus liqueur is made from the best lemons in the world – Sorrento lemons. In Italy it is a hugely popular drink, with many people in the south making their own version. It’s really strong, about 40% proof, so you only need a small amount. Here, limoncello is mixed with creamy Italian cheeses and fresh seasonal strawberries...

4

Serves

10

Ingredients

Strawberries

Main Ingredient
View Recipe