Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

Try serving this as a starter to your meal.

Ingredients Nutrition

Directions

  1. To make the pesto sauce put the last 7 ingredients in a food processor for 2 mintues.
  2. Finely chop the bacon, potatoes, and onions.
  3. Fry the bacon in a large pan for 4 minutes.
  4. Add the butter, potatoes, and onions and cook for 12 minutes, stirring constantly.
  5. Add the stock and milk to the pan, bring to a boil, and simmer for 10 minutes.
  6. Add the conchigliette and simmer for 12-14 minutes.
  7. Blend in the cream and simmer for 5 minutes.
  8. Add the parsley and 2 tablespoon pesto sauce.
  9. Transfer the soup to serving bowls and serve with Parmesan cheese and fresh garlic bread.

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