Pasta, potatoes and broccoli soup with Parmesan, a true comfort food — a dish that warms your heart and belly on cold winter days, like Minestra di pasta patate e zucca or Minestra di pasta cipolla pomodoro e patate or even pasta with potatoes and cauliflower, and Creamy pasta with potatoes and peas. This recipe is part of our collection dedicated to All the best potato recipes on the blog. I often make pasta soups in winter; I love using seasonal vegetables and combining them, but what almost never misses in these dishes are potatoes, whose creaminess gives an extra touch, and a handful of grated cheese that adds so much flavor…
Today I made a soup starring broccoli, potatoes and homemade fresh pasta, a simple but so tasty dish that you’ll love at the first bite! Ready to follow me in the kitchen? Let’s go, but before we start cooking and discover how I make my creamy pasta, potatoes and broccoli soup, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Budget
- Preparation time: 10 Minutes
- Portions: 5 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz Pasta (23 oz if, like me, you use fresh pasta)
- 1 1/3 lb Broccoli
- 2 Potatoes (medium)
- to taste Extra virgin olive oil
- to taste Parsley
- to taste Garlic (a little)
- to taste Salt
- 2 oz Grana Padano, grated
- to taste Chili pepper (or black pepper)
- to taste Water
Tools
- Pot
Preparation
Clean the broccoli: separate the florets from each other, remove the toughest fibrous part of the stem with a knife, then rinse them thoroughly under running water.
Peel the potatoes and cut them into chunks.
In a pot, sauté the garlic and parsley (you can substitute with a light sauté of onion), add the potatoes and let them take on flavor for a couple of minutes.
Add the broccoli, stir, season with salt and cover with water. Let cook until the potatoes and broccoli are very soft.
Add a little more water and bring to a boil (not too much; you can add more as needed), add the pasta and wait for it to cook.
I have a pasta machine so I made fresh pasta, but you can certainly buy fresh or use dried pasta — the important thing is that it is a short shape, such as broken spaghetti, small shells, ditalini, etc.
When the pasta is cooked, turn off the heat, add a drizzle of oil, black pepper or chili, and a good
handful of Parmesan, stir, plate and serve hot.
The pasta, potatoes and broccoli soup should be eaten right away, but the potato-and-broth base can be prepared in advance, even the day before, and stored in the refrigerator for 24 hours. For a vegan version of this dish, omit the grated cheese.
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