Pasta Garofalo - Stortini Mushroom, Pancetta & Cavolo Nero Pasta Soup

Stortini Mushroom, Pancetta & Cavolo Nero Pasta Soup

A hearty, comforting soup full of texture and flavour. Smoky pancetta, mushrooms and earthy cavolo nero pair perfectly with Garofalo Stortini pasta. Add chilli flakes for heat and finish with Parmigiano Reggiano for a rich, savoury finish.

Portions

4-6 people

Ingredients

  • 150g Garofalo Stortini pasta

  • 4–5 tbsp extra virgin olive oil

  • 4 small garlic cloves, finely chopped

  • 1 medium onion, thinly sliced

  • 1 medium carrot, diced into small cubes

  • 240g smoked pancetta cubes or lardons

  • 250g fresh mushrooms, washed and sliced

  • 160g cavolo nero, deveined and finely sliced

  • 1 tsp smoked paprika

  • ½ tsp chilli flakes (optional, for heat)

  • A few sprigs of fresh thyme

  • 1 sprig of rosemary (remove before serving)

  • 2 to 3 vegetable stock cubes or stock pots, dissolved in 1.5 litres boiling water

  • 2 tbsp tomato purée

  • Sea salt and plenty of freshly ground black pepper, to taste

  • Freshly grated Parmigiano Reggiano, to serve

Preparation

  • 1

    - In a large saucepan, heat the olive oil over a medium heat.

  • 2

    - Add the garlic, onion, carrot and pancetta, and sauté for a few minutes until the pancetta is golden and the vegetables are softening.

  • 3

    - Add the mushrooms, thyme and rosemary (tie the herbs with kitchen string for easy removal).

  • 4

    - Cook for a few minutes until the mushrooms reduce in size by about half.

  • 5

    - Stir in the cavolo nero, smoked paprika and chilli flakes (if using), and cook for another couple of minutes.

  • 6

    - In a separate pan, dissolve the stock cubes or pots in 1.5 litres of boiling water.

  • 7

    - Pour the hot stock into the saucepan, add the tomato purée, and simmer gently for a few minutes to combine the flavours.

  • 8

    - Add the Garofalo Stortini and cook for about 5 minutes, or 1 minutes longer than the suggested time if serving immediately.

  • 9

    - If making ahead, cook to the standard time to prevent the pasta from softening.

  • 10

    - Season generously with salt and freshly ground black pepper.

  • 11

    - Remove the herb sprigs before serving and finish with a drizzle of olive oil and a generous grating of Parmigiano Reggiano.

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