Potato and Pasta Soup
User Reviews
5
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
51 mins
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Total Time
1 hr 6 mins
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Servings
6
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Calories
244 kcal
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Course
Main Course
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Cuisine
Paraguayan
Potato and Pasta Soup
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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
- 3 tablespoons extra virgin olive oil
- 3 medium russet potato peeled and cut into ½-inch cubes (about 1 ¾ pounds
- 2 tablespoons granulated chicken bouillon Knorr brand, or kosher salt. Adjust as needed
- ¼ teaspoon black pepper freshly ground
- 1 medium yellow onion , diced
- 3 cloves garlic , minced
- 2 medium carrot diced
- 2 celery diced, stalks
- 2 tablespoons tomato paste
- 2 bay leaves dried or fresh
- 1 cup pasta such as pastina, ditalini, or broken-up pasta, small shapes
- ⅓ cup Italian parsley chopped, fresh
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.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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