Potato and Pasta Soup

Name: Potato and Pasta Soup
Prep time: 15 min
Cook time: 51 min
Total time: 1 h 6 min
Yield: 6 serving
Ingredients: 3 tablespoons extra virgin olive oil; 3 medium Russet potatoes; 2 tablespoons Knorr granulated chicken bouillon or kosher salt. Adjust as needed; ¼ teaspoon freshly ground black pepper; 1 medium yellow onion; 3 cloves garlic; 2 medium carrots; 2 stalks celery; 2 tablespoons tomato paste; 2 dried or fresh bay leaves; 1 cup small pasta shapes; ⅓ cup chopped fresh Italian parsley

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 6 mins
Servings
6
Calories
244 kcal
Course
Main Course
Cuisine
Paraguayan

Potato and Pasta Soup

Deacon Moody

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Warm, comforting, and packed with simple pantry ingredients, this Potato and Pasta Soup is an easy, one-pot recipe that's both satisfying and versatile.

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Ingredients

Servings

3 tablespoons extra virgin olive oil
3 medium Russet potatoes , peeled and cut into ½-inch cubes (about 1 ¾ pounds)
2 tablespoons Knorr granulated chicken bouillon or kosher salt. Adjust as needed
¼ teaspoon freshly ground black pepper
1 medium yellow onion , diced
3 cloves garlic , minced
2 medium carrots , diced
2 stalks celery , diced
2 tablespoons tomato paste
2 dried or fresh bay leaves
1 cup small pasta shapes (such as pastina, ditalini, or broken-up pasta)
⅓ cup chopped fresh Italian parsley

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Instructions

Heat the extra virgin olive oil in a large nonstick pot or Dutch oven over medium heat. Add the cubed potatoes and cook for about 5 minutes until they’re lightly browned and begin to stick to the bottom of the pot.
Add the onion, garlic, carrots, and celery to the pot. Sprinkle in the Knorr granulated chicken bouillon (or kosher salt if substituting) and black pepper. Stir everything together and cook for 3 to 5 minutes until the vegetables start to soften.
Stir in the tomato paste, coating the vegetables. Let it toast for about a minute.
Pour in 10 cups of water and add the bay leaves. Bring the soup to a simmer and cook at a vigorous simmer for about 30 minutes, or until the potatoes start to break down and naturally thicken the soup.
Add the ditalini (or any small pasta) to the pot and cook until al dente, stirring occasionally to prevent sticking, about 10 minutes.
Discard the bay leaves, then stir in the chopped fresh Italian parsley. Taste and adjust seasoning as needed.
Ladle the soup into bowls and serve.

Notes

Storage, Make Ahead, & Freezing
Storage, Make Ahead, & Freezing
Storage: Leftovers should be cooled and refrigerated in an airtight container within 2 hours. They will keep in the fridge for up to 3 days. The pasta will become much softer and absorb some of the liquid. Reheat in the microwave or stove over medium heat, adding water as needed until hot.
Make Ahead: You can make this soup up to 1 day ahead of time. Just note that the pasta will become much softer and absorb some liquid, so you may need to add a bit of water when reheating.
Freezing: Leftovers can be frozen in an airtight container for up to 3 months. Defrost overnight in the fridge and reheat as above.
Storage: Leftovers should be cooled and refrigerated in an airtight container within 2 hours. They will keep in the fridge for up to 3 days. The pasta will become much softer and absorb some of the liquid. Reheat in the microwave or stove over medium heat, adding water as needed until hot.
Make Ahead: You can make this soup up to 1 day ahead of time. Just note that the pasta will become much softer and absorb some liquid, so you may need to add a bit of water when reheating.
Freezing: Leftovers can be frozen in an airtight container for up to 3 months. Defrost overnight in the fridge and reheat as above.