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

Insalata di fregola con olive, scorza d’arancia ed erbetteFregola Salad With Olives, Orange Zest & Fresh Herbs

A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish.

4

Serves

10

Ingredients
View Recipe

TEGLIA DI PIZZA PICCANTE CON ACCIUGHE, ZUCCHINE, E AGLIOPizza Tray with Anchovies, Courgettes, Garlic & Chilli

Anchovies are found in large numbers in the Mediterranean, particularly in southern Italy, where they are a staple food and are eaten fresh or preserved in olive oil or salt. They’re high in antioxidants, and some research suggests they may be linked to longevity. If you prefer, replace the anchovies with black olives.

2

Serves

12

Ingredients

Vegetables

Main Ingredient
View Recipe

Pesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

4

Serves

11

Ingredients

Peaches

Main Ingredient
View Recipe

Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines With Raisins, Capers & Walnuts

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...

4

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

Pappardelle Con PolpettePappardelle With Meatballs

This is a family favourite and a staple for the kids. True Italians never serve spaghetti with meatballs; it has to be fettuccine or pappardelle pasta to be authentic.

4

Serves

12

Ingredients

Beef

Main Ingredient
View Recipe

Dolce con pere e bananePear & Banana Sweet Bread

My wife often used to go out and buy small brioches or sweet breads as a snack for the kids, until I created this recipe; now my pear and banana bread is baked at least once every ten days in the D’Acampo household. The process is so quick and easy but the effect is very wow. It is absolutely delicious and never lasts more than twenty-four hours in our house. We’ve eaten it for breakfast, snacks...

6

Serves

10

Ingredients
View Recipe