Broken Spaghetti And Pancetta Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add pancetta and cook until crispy.
• STEP 2.Add onions, carrots, and celery to the pot and cook until vegetables are softened.
• STEP 3.Add garlic, thyme, and crushed red pepper flakes and cook for another minute.
• STEP 4.Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
• STEP 5.Add broken spaghetti to the pot and cook until al dente, about 8-10 minutes.
• STEP 6.Stir in chopped spinach and cook until wilted.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Serve the soup hot, garnished with Parmesan cheese and accompanied by crusty bread.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To break the spaghetti, simply hold it in your hands and snap it into smaller pieces.
• If you prefer a vegetarian version, you can omit the pancetta and use vegetable broth instead of chicken broth.
• Feel free to add other vegetables such as zucchini or bell peppers for extra flavor and nutrition.

Storage and Serving

• This soup is best served hot and fresh.
• Garnish with freshly grated Parmesan cheese for added flavor.
• Serve with crusty bread on the side for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.