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Easy Italian Potato Soup

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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

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

% 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.