Split Pea Soup With Pancetta

Total Time
Prep 15 mins
Cook 45 mins

Pancetta is an Italian bacon. This also adds fresh spinach. This recipe is from"Turn Up the Heat" by Garvin

Ingredients Nutrition


  1. In a stockpot, heat olive oil over medium heat. Add pancetta and cook out all the fat. Add garlic and shallot, saute until tender. Add onion, celery and carrot, saute until tender.
  2. Stir in split peas; combine well. Add chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer until peas are soft and are falling apart. Remove from heat and cool slightly.
  3. Place a few ladles of soup into a blender and add a couple handfuls of spinach. Blend until spinach is incorporated. Place soup in a second pot. Repeat with remaining soup and spinach. Warm soup over very low heat.


Most Helpful

Loved the pancetta in this soup. All the flavor of ham or bacon without all the salt. And the addition of spinach is a nice touch. I only pureed half of the soup with the spinach, because I wanted some of the vegies and pancetta pieces left for texture. Will be making this again! Made for Fall 2008 PAC.

Outta Here October 04, 2008

Great recipe! Perfect amount of everything. Pancetta is a great idea for a split pea soup.

natalia.lati September 23, 2015

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