Easy Italian Potato Soup

Name: Easy Italian Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 tablespoons olive oil; ½ cup carrot (chopped); ⅓ cup celery (chopped); ⅓ cup onion (minced); 4½ cups potatoes (medium cubed); ¾ cup canned pelati tomatoes (chopped); 3 cups vegetable broth; 1-2 dashes hot pepper flakes or black pepper (if desired); salt*; ½-1 teaspoon oregano; ½-1 teaspoon basil; 3-4 tablespoons freshly grated Parmesan cheese; 1-2 teaspoons freshly chopped parsley

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5.0

90 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
320 kcal
Course
Main Course, Lunch
Cuisine
Italian

Easy Italian Potato Soup

Gianna Palmer

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This Easy Italian Potato Soup is a simple Soup Recipe. So easy and quick to make. Perfect anytime, lunch or dinner. So good!

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Ingredients

Servings

2-3 tablespoons olive oil
½ cup carrot (chopped) (64 grams)
⅓ cup celery (chopped) (35 grams)
⅓ cup onion (minced) (43 grams)
4½ cups potatoes (medium cubed) (595 grams)
¾ cup canned pelati tomatoes (chopped) (200 grams)
3 cups vegetable broth (735 grams)
1-2 dashes hot pepper flakes or black pepper (if desired)
salt*
½-1 teaspoon oregano
½-1 teaspoon basil

This all depends on if you use homemade broth or store bought, I find store bought very salty so I don't add salt. Taste the soup when almost done then adjust for salt.

EXTRAS

3-4 tablespoons freshly grated Parmesan cheese
1-2 teaspoons freshly chopped parsley

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Instructions

In a large pot add the oil and chopped carrot, celery and onion. Cook on medium heat until the onion is transparent about 3 minutes stirring often so the veggies don't burn.
Add the potatoes, tomatoes, vegetable broth and spices, mix to combine. Bring to a boil then reduce heat. Cover the pot and simmer for about 20 minutes, uncover and cook for about 5-10 minutes, or until the potatoes are tender. Serve immediately topped with freshly chopped parsley and or freshly grated parmesan cheese. Enjoy!

Notes

The best potatoes for soup should be low in starch and high moisture which means they will hold together better and won’t fall apart when boiled. Potatoes such as Anya, Charlotte, Red Potatoes and Royal Blue to name a few are perfect for boiling or even using in a salad. A medium starch potato such as Yukon Gold will also hold it’s shape in soups.
It’s up to you, leaving the skin on the potato can give you a different texture and flavour in the soup. I usually peel but it doesn’t matter.
I kept this soup meat free because I think we eat too much meat, but if you want you can add some cut up Italian sausages, pancetta or even small cubes of stewing beef. Be sure to add the meat to brown with the vegetables at the start.
Any leftover soup should be stored in the fridge in an airtight container. It will keep for up to four days. If you plan on freezing the soup, then freeze it in a freezer safe container. It will keep for up to four months in the freezer.

Nutrition Information

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Calories 320kcal (16%) Carbohydrates 55g (18%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 3mg (1%) Sodium 857mg (36%) Potassium 1354mg (39%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 3229IU (65%) Vitamin C 59mg (66%) Calcium 105mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 320 kcal

% Daily Value*

Calories	320kcal	16%
Carbohydrates	55g	18%
Protein	8g	16%
Fat	9g	14%
Saturated Fat	2g	10%
Cholesterol	3mg	1%
Sodium	857mg	36%
Potassium	1354mg	29%
Fiber	8g	32%
Sugar	7g	14%
Vitamin A	3229IU	65%
Vitamin C	59mg	66%
Calcium	105mg	11%
Iron	3mg	17%