Creamy Ditali Pasta & Vegetable Soup with Crispy Bacon & Parmesan

Creamy Ditali Pasta & Vegetable Soup

with Crispy Bacon & Parmesan

30 MIN
$19.99 2 Servings
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From the Test Kitchen

This bright, hearty soup features tender ditali pasta topped with a creamy, lemony broth packed with bites of verdant snow peas. We're topping it with crispy bacon for even more exciting texture and rich, savory flavor.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Creamy Ditali Pasta & Vegetable Soup with Crispy Bacon & Parmesan
Title
  • 4 oz Applewood Smoked Uncured Bacon
  • 6 oz Ditali Pasta
  • 1 cup Chicken Bone Broth
  • 4 oz Snow Peas
  • ⅓ cup Mirepoix
  • 1 Lemon
  • ¼ cup Grated Parmesan Cheese
  • 2 Scallions
  • ¼ cup Cream
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the snow peas into 1-inch pieces (removing the tough strings if desired). Quarter and deseed the lemon. Thinly slice the scallions, separating the white bottoms and hollow green tops. Stack the bacon; halve lengthwise, then cut crosswise into 1/2-inch pieces.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Divide the cooked pasta between 2 serving bowls.

Cook the bacon
3 Cook the bacon

Meanwhile, heat a separate medium pot on medium-high until hot. Add the bacon pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until cooked through and crispy. Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.

Make the soup & serve your dish
4 Make the soup & serve your dish

To the pot of reserved fond, add the mirepoix and sliced white bottoms of the scallions. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pot, 1 to 2 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and reserved pasta cooking water; heat to boiling on high. Once boiling, reduce the heat to low and simmer 1 to 2 minutes, or until slightly reduced in volume. Add the pea pieces; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and tender. Turn off the heat; add the cream (shaking the packet before opening), half the parmesan, and the juice of 2 lemon wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Pour the soup over the cooked pasta. Top with the cooked bacon, remaining parmesan, and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the snow peas into 1-inch pieces (removing the tough strings if desired). Quarter and deseed the lemon. Thinly slice the scallions, separating the white bottoms and hollow green tops. Stack the bacon; halve lengthwise, then cut crosswise into 1/2-inch pieces.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly. Divide the cooked pasta between 2 serving bowls.

Cook the pasta
Cook the bacon
3 Cook the bacon

Meanwhile, heat a separate medium pot on medium-high until hot. Add the bacon pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until cooked through and crispy. Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.

4 Make the soup & serve your dish

To the pot of reserved fond, add the mirepoix and sliced white bottoms of the scallions. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pot, 1 to 2 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and reserved pasta cooking water; heat to boiling on high. Once boiling, reduce the heat to low and simmer 1 to 2 minutes, or until slightly reduced in volume. Add the pea pieces; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until bright green and tender. Turn off the heat; add the cream (shaking the packet before opening), half the parmesan, and the juice of 2 lemon wedges; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Pour the soup over the cooked pasta. Top with the cooked bacon, remaining parmesan, and sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

Make the soup & serve your dish
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