Easy Italian Potato Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
320 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
Easy Italian Potato Soup
Description
Easy Italian Potato Soup uses medium cubed potatoes along with carrot, celery, and onion sautéed in olive oil to start. Adding canned pelati tomatoes and vegetable broth with oregano, basil, and pepper flakes creates a flavorful base that simmers to meld the ingredients. The potatoes cook until tender without breaking apart, providing a hearty bite. A garnish of chopped parsley and freshly grated Parmesan cheese adds fresh herbal notes and a savory finish.
This soup offers a warming, mildly spiced vegetable flavor perfect as a light meal or appetizer. Its gentle simmering method helps maintain distinct vegetable textures, while the tomato adds subtle acidity and color. The choice of low to medium starch potatoes helps keep the soup from becoming overly starchy or mushy.
The recipe suggests serving the soup fresh, topped with Parmesan and parsley to complement the savory broth. It's suitable as a meat-free option but can be modified by browning Italian sausages or pancetta with the vegetables if desired. Leftovers store well refrigerated for up to four days and freeze safely for up to four months when placed in an airtight, freezer-safe container.
Ingredients
- 2-3 tablespoons olive oil
- ½ cup carrot 64 grams, chopped
- ⅓ cup celery 35 grams, chopped
- ⅓ cup onion 43 grams, minced
- 4½ cups potato 595 grams, medium cubed
- ¾ cup canned pelati tomatoes 200 grams, chopped
- 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 Parmesan Cheese freshly grated
- 1-2 teaspoons parsley freshly chopped
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
- Choose potatoes low in starch and high in moisture, such as Anya, Charlotte, Red Potatoes, Royal Blue, or Yukon Gold, to keep the potatoes firm during cooking.
- Peeling potatoes is optional; leaving the skin on adds texture and flavor but peeled potatoes produce a smoother soup.
- Though the soup is meat-free, adding diced Italian sausage, pancetta, or stewing beef browned with the vegetables can enrich the dish.
- Store leftover soup in the refrigerator up to four days in an airtight container or freeze up to four months in a freezer-safe container.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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