Wegmans Root Vegetable Soup with Pancetta & Truffle Oil Recipe Video

Wegmans Nella Neeck shows you this creamy-texture soup that's a tasty way to enjoy your veggies. This recipe is hardy, a delightful dinner on a cold night and perfect to try on friends. This soup is refreshingly dairy-free for those of us watching weight or are allergic. The black truffle oil and pancetta gives a depth and earthiness to the taste that is incredible and turns a regular root vegetable soup from 4 to 5 stars -


Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings8


 Olive oil1 Tablespoon (Wegmans)
 Pancetta4 Ounce, dice (Italian Classics)
 Onion8 Ounce, chopped finely (Food You Feel Good About Cleaned, Cut)
 Leeks4 Ounce, thinly sliced (Food You Feel Good About Cleaned, Cut)
 Celery4 Ounce, thinly sliced
 Garlic1 Tablespoon, chopped finely (Food You Feel Good About Cleaned Cut Peeled)
 Bay leaves2
 Salt1 Teaspoon
 Cracked black pepper1 Teaspoon
 Rutabaga2 Cup (32 tbs) (1 large, Food You Feel Good About Cleaned Cut)
 Turnip1 Cup (16 tbs), peeled, diced (1 medium)
 Carrots1 Cup (16 tbs), peeled, diced (2 large, Food You Feel Good About Organic)
 Parsnips1 Cup (16 tbs), peeled, diced (1 large)
 Chicken stock2 Carton (2 l) (Food You Feel Good About Chicken Culinary Stock)
 Truffle oil1 Teaspoon (Food You Feel Good About Extra Virgin Black Truffle Oil)

Nutrition Facts

Serving size

Calories 234 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.8%

Saturated Fat 3.2 g16%

Trans Fat 0 g

Cholesterol 17.5 mg

Sodium 881.3 mg36.7%

Total Carbohydrates 26 g8.5%

Dietary Fiber 4.3 g17.2%

Sugars 11.5 g

Protein 10 g20.7%

Vitamin A 60% Vitamin C 46.3%

Calcium 8.1% Iron 9.7%

*Based on a 2000 Calorie diet


1. Heat olive oil in large stockpot on medium low and add pancetta. Cook 10 minutes, until crispy. Remove pancetta with slotted spoon and set aside for garnish.
2. Add onions, leeks, celery, garlic, and bay leaves to pot with pancetta rendering; season with 1 tsp salt and pepper. Cook on medium heat, stirring, 10 minutes, until softened but not browned.
3. Add rutabaga, turnips, carrots, parsnips and chicken stock to stockpot. Bring to a simmer on high. Reduce heat to low; cover with vented lid. Allow to simmer for 45 minutes, until veggies are knife-tender.
4. Turn off heat and remove and discard bay leaves.
5. Working in batches, add soup to blender. Puree until smooth, pouring pureed soup into another clean pot. Taste and adjust seasonings.
6. Reheat if necessary.

7. Ladle soup into warmed serving bowls. Garnish each serving with 1 tsp fried pancetta bits and a drizzle of truffle oil. Accompany with crusty garlic bread or with pumpernickel bread and a nice fresh winter salad.

For greater convenience, soup can be pureed in stockpot with stick blender.
You can substitute the pancetta with bacon.
You can omit the truffle oil but it is highly recommended so don't skip it. It is worth the cost.