Shared via Pantryly
A comforting, rustic Italian soup combining tender potatoes and short pasta in a savory aromatic broth.
Free · opens the app, or installs it first
Better in the app
Hands-free cook mode
Step-by-step with voice — no greasy taps.
Auto-scale servings
Resize the recipe and the shopping list.
Cook against your pantry
See what you have vs. what to buy.
Save it to your kitchen
Keep it, plan it into your week.
Peel and dice the potatoes into small cubes. Finely chop the onion, carrot, and celery to create a soffritto base.
In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery, cooking until soft and translucent (about 5-7 minutes).
Stir in the tomato paste and cook for 1 minute.
Add the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Use a wooden spoon to mash a few potato pieces against the side of the pot to thicken the broth.
Add the pasta directly to the pot. Cook, stirring occasionally, until the pasta is al dente (about 8-10 minutes). Add extra water if the soup gets too thick.
Season with salt and pepper, and serve with a drizzle of high-quality extra virgin olive oil.
Estimated, per serving
290kcal
Calories
7g
Protein
52g
Carbs
7g
Fat
Open it in the app to scale servings, tick off ingredients, and cook hands-free — then save it to your kitchen. It's free.
Scan to open this recipe on your phone
