Split Pea Soup with Pancetta

Warm, hearty, and packed with rustic flavors, this Split Pea Soup with Pancetta is the perfect comfort food for chilly days. Combining the smoky richness of crispy pancetta with a velvety blend of tender split peas, aromatic vegetables, and fresh herbs, this soup is as satisfying as it is easy to make. A slow simmer with chicken or vegetable stock allows the flavors to meld beautifully, while an optional partial blend provides a creamy texture without losing the satisfying chunkiness of the ingredients. Finished with a sprinkle of parsley and reserved pancetta for a deliciously savory touch, this one-pot wonder is ideal as a cozy dinner or an impressive starter. Perfect for meal prepping or serving a crowd, this split pea soup is sure to become a family favorite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 6 ounces Pancetta, diced
• 1 large Yellow onion, finely chopped
• 2 medium Carrots, peeled and diced
• 2 medium Celery stalks, diced
• 3 cloves Garlic cloves, minced
• 1 pound Dried split peas, rinsed and sorted
• 6 cups Chicken or vegetable stock
• 1 leaf Bay leaf
• 1 tablespoon Fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Water (as needed)
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the diced pancetta to the pot and cook until crispy, about 5-7 minutes. Stir occasionally to prevent sticking.

Step 3

Remove the cooked pancetta with a slotted spoon and set aside on a paper towel-lined plate. Leave the rendered fat in the pot.

Step 4

Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables in the pancetta fat over medium heat until softened, about 5 minutes.

Step 5

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Add the rinsed split peas, chicken or vegetable stock, bay leaf, thyme, salt, and black pepper to the pot. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and simmer the soup uncovered for 60-70 minutes. Stir occasionally to prevent the peas from sticking to the bottom of the pot.

Step 8

If the soup becomes too thick during cooking, add up to 1 cup of water, a little at a time, to achieve your desired consistency.

Step 9

Once the peas are tender and the soup reaches your desired thickness, remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.

Step 10

Use an immersion blender to partially blend the soup directly in the pot if you prefer a creamier texture, or leave it as is for a chunkier consistency.

Step 11

Stir the reserved pancetta back into the soup, reserving a small portion for garnish if desired.

Step 12

Ladle the soup into bowls and garnish with pancetta bits and fresh parsley, if using. Serve hot.

Nutrition Facts

Serving size	(2733.0g)

Amount per serving	% Daily Value*
Calories	2699.8

Total Fat 91.8g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 119.1mg	0%
Sodium 10270.8mg	0%
Total Carbohydrate 329.6g	0%
Dietary Fiber 122.3g	0%
Total Sugars 54.0g
Protein 151.6g	0%

Vitamin D 0IU	0%
Calcium 487.0mg	0%
Iron 26.2mg	0%
Potassium 6101.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 22.0%

Carbs: 47.9%