Pancetta & Swiss Chard Macaroni Soup Recipe – Easy Italian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Pancetta & Swiss Chard Macaroni Soup Recipe – Easy Italian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a hearty, comforting soup that feels like a warm hug in a bowl. This Pancetta & Swiss Chard Macaroni Soup is exactly that. I first stumbled upon a version of this while travelling through Tuscany, and I’ve been tweaking it ever since to make it just perfect. It’s surprisingly easy to make, packed with flavour, and honestly, it just feels like home.

Why You’ll Love This Recipe

This isn’t just another soup recipe; it’s a little slice of Italian sunshine. It’s wonderfully satisfying, brimming with the smoky goodness of pancetta, the earthy sweetness of Swiss chard, and the comforting chew of macaroni. Plus, it’s a fantastic way to sneak in some extra veggies! It’s perfect for a chilly evening, a cozy weekend lunch, or when you just need something to lift your spirits.

Ingredients

Here’s what you’ll need to create this delicious soup:

• 2 tablespoons extra virgin olive oil (about 30ml)
• 1 small onion, peeled and chopped
• 2 large cloves garlic, peeled and chopped
• ½ cup pancetta, diced (about 60g)
• 1 cup carrot, peeled and cubed
• ½ cup celery, chopped
• 1 cup red ripe tomatoes, chopped
• ½ cup tomato paste (about 120ml)
• ½ cup kidney or cannellini beans, drained and rinsed
• 3 cups homemade vegetable broth (about 720ml)
• 1 teaspoon fresh oregano
• 2 sprigs of rosemary
• 1 cup Swiss chard, roughly sliced
• ¼ cup macaroni pasta (about 30g)
• To taste salt
• To taste black pepper powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Pancetta: This is the star of the show! It adds a lovely smoky, salty flavour. If you can’t find pancetta, good quality bacon (smoked, not sweet) can work in a pinch, but the flavour won’t be quite the same.
• Swiss Chard: Don’t be intimidated by Swiss chard! It’s similar to spinach but has a slightly earthier flavour. Make sure to wash it well, as it can sometimes be a little gritty.
• Rosemary: Fresh rosemary is best here. The aroma it releases while simmering is incredible. If you only have dried, use about 1 teaspoon.
• Macaroni Pasta: Traditionally, small pasta shapes like ditalini or elbow macaroni are used in Italian soups. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a large crockpot or Dutch oven over medium heat. Add the chopped onion and garlic and sauté for about a minute, until they become fragrant. You want them softened, but not browned.
2. Add the diced pancetta and cook for another 2 minutes, until it starts to get slightly crispy. That lovely smell is a good sign!
3. Stir in the chopped tomatoes and cook until they soften a bit. Then, mix in the tomato paste, cubed carrots, and chopped celery. Cook for a few more minutes, until the vegetables are starting to become tender.
4. Add the drained beans, oregano, rosemary sprigs, sliced Swiss chard, salt, pepper, and vegetable broth. Bring the soup to a gentle boil.
5. Now, stir in the macaroni pasta and cook until it’s al dente, following the package instructions. Usually around 8-10 minutes.
6. Remove the rosemary sprigs (they’ve done their job!). Give the soup a taste and adjust the seasoning if needed. Let it simmer for another 2 minutes to let all the flavours meld together.
7. Ladle the hot soup into bowls and serve immediately. A sprinkle of extra black pepper is always a good idea!

Expert Tips

• Don’t overcook the pasta! Nobody likes mushy macaroni in their soup.
• For a richer flavour, use homemade vegetable broth. It really makes a difference.
• If you’re short on time, you can use pre-chopped vegetables.

Variations

This soup is super versatile! Here are a few ideas to customize it:

• Gluten-Free Adaptation: Simply swap the macaroni pasta for a gluten-free pasta variety. There are some great options available now!
• Spice Level: Add a pinch of red pepper flakes for a little kick. My friend Maria loves to add a generous pinch!
• Vegetarian Adaptation: Omit the pancetta altogether. You can add a tablespoon of olive oil and a sprinkle of smoked paprika to mimic some of the smoky flavour.
• Festival Adaptations: This soup is perfect for Christmas or winter gatherings. It’s warm, comforting, and always a crowd-pleaser.

Serving Suggestions

This soup is fantastic on its own, but it’s even better with a side of crusty bread for dipping. A simple green salad also makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the broth as it sits, so you might need to add a little extra broth when reheating.

FAQs

Let’s answer some common questions:

1. Can I make this soup ahead of time?

Yes, you can! Just be aware that the pasta will continue to absorb broth as it sits. You might want to cook the pasta separately and add it to the soup just before serving.

2. What type of beans work best in this soup?

Kidney and cannellini beans are classic choices, but you can also use borlotti beans or even chickpeas.

3. Can I use different greens instead of Swiss chard?

Absolutely! Spinach, kale, or even collard greens would all work well.

4. How can I adjust the thickness of the soup?

If you prefer a thicker soup, you can blend a cup of the soup with an immersion blender and then stir it back in.

5. Is this soup suitable for freezing?

It’s not ideal for freezing, as the pasta can become mushy. However, you can freeze the soup before adding the pasta.

6. What is the best way to store leftover pancetta?

Wrap leftover pancetta tightly in plastic wrap and store it in the refrigerator for up to 5 days.