Pea-Bacon Soup with Sausages
Peel carrots and potatoes, rinse and dice. Rinse celery, trim and cut into small cubes. Peel onion and chop finely. Cut the pancetta into small strips and sauté half in a saucepan with the oil for 1-2 minutes.
Add onions and sauté until translucent. Add carrots, potatoes and celery and sauté 1-2 minutes. Add broth and simmer for about 10 minutes over medium heat. Then add the peas and simmer another 10 minutes. With a potato masher, crush the soup coarsely and season with salt and pepper.
Lay the remaining strips of pancetta and sausages in the soup and simmer until meat is cooked through. Place the soup in soup bowls and sprinkle with freshly chopped parsley.