This is one of my favorite first courses, SOUP WITH POTATOES, PEAS, AND CARROTS, a simple and genuine first course made from healthy ingredients, perfect to warm us up on autumn and winter days. The pasta prepared this way is delicious, resulting in a creamy and tasty pasta and vegetable soup, yet with a delicate flavor and the fragrance of good homemade things.
My grandmother often made it, I remember finding it steaming on the table when I came home from school, a nice grating of Pecorino Romano on top, my grandmother only used this type of cheese, and we ate this simple yet delicious dish! It’s truly one of the dishes of my memories and among the best and simplest ones I hold dear, because as we know, simple things are always the best!
The soup with potatoes, peas, and carrots becomes creamy, thanks to the potatoes, I always mash some while everything cooks in the pot, mashing them with a fork directly along the inner edges of the pot.
You can use any pasta you like for this soup, ditalini, ditali, mixed pasta for soup, break the spaghetti, my grandmother used to make it exactly like this, with broken spaghetti, and I remember sometimes I was the one breaking them, it was really fun!
Follow me in the recipe for this delicious pasta soup with potatoes, carrots, and peas that we will make together, I’m sure you’ll find this recipe delicious!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 carrots (large)
- 4 potatoes
- 3 tablespoons tomato sauce
- 1 onion
- 150 peas (also frozen)
- to taste dried oregano
- 2 tablespoons extra virgin olive oil
- to taste salt
- 8.8 oz mixed pasta for soup
Steps
Start by washing and peeling the potatoes and carrots and cut them into small cubes, don’t make the pieces too large, the smaller you make them and all the same size, the quicker they will cook.
Peel the onion and chop it finely.
Once the vegetables are cut, pour the oil into a large pot and let the onion soften, then add the carrots, potatoes, and peas, stir to season, also add the oregano, tomato sauce, salt, and water, which should cover the vegetables by three fingers above. If you like, you can also add a piece of chili pepper.
Cook everything with the lid on until the vegetables are cooked, I recommend stirring the vegetables often and mashing some pieces of potatoes during cooking directly along the pot’s edges with a fork or ladle, the mashed potatoes will give creaminess to the dish.
Once the vegetables are cooked, pour the pasta into the pot, if the water has evaporated too much, add a little before adding the pasta, bring it back to a boil and adjust the salt if necessary. Cook the pasta according to the cooking times on the package, stirring often.
Once cooked, let the soup with potatoes, carrots, and peas rest for five minutes, then serve it with plenty of grated cheese on top, you choose between Parmesan or Pecorino Romano.
… Vane’s Tips
This soup, once prepared and cooked, keeps for a day, very good even reheated.
You can prepare all the vegetables to use for this soup and freeze them in a plastic food bag, so you always have your soup ready to cook.
