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Pasta Soup With Potatoes, Pancetta, And Leeks

Pasta Soup With Potatoes, Pancetta, And Leeks


  • 6 tablespoons olive oil
  • 1 large leek, washed and finely chopped
  • 9 ounces pancetta, diced
  • 1 large carrot, peeled and cut into 1/4-inch dice
  • 14 ounces (2 small potatoes or 1 very large one) mealy potatoes, such as russets, peeled and cut into 1/2-inch dice
  • 2 quarts (8 cups) hot vegetable stock (or substitute chicken, beef or duck stock)
  • 3 tablespoons canned chopped tomatoes, drained, or more to taste
  • salt and freshly ground black pepper, to taste
  • 2 1/4 cups (9 ounces) farfalline or another soup pasta (or even spaghetti, broken into bits)
  • 2/3 cup freshly grated parmesan cheese