Pasta and Potato Soup grandma’s recipe. Potato recipes are always my favorites and over the years I’ve realized they’re also yours. From first courses like pasta soup with onion, tomato and potatoes, to mains like potatoes stuffed with mortadella and cheese, to sides like the classic quick roast potatoes or even desserts like potato doughnuts recipe, this versatile and wonderful tuber, economical and filling, allows you to create a thousand always-new preparations. So today, I want to tell you about a simple and very tasty recipe: pasta and potatoes with celery, carrots and onion! I’m not talking about the Neapolitan pasta, potatoes and provola, but about a very simple, economical and nutritious dish which, like the first course, is comfort food but a bit different. The pasta and potatoes soup with Parmesan is a creamy, warm and embracing first course that will win you over at the first bite, a true poor peasant kitchen recipe, an economical and delicious grandma’s recipe that you’ll love from the first warm mouthful: ready to follow me in the kitchen? Let’s go right away, but before we get to the stove and discover how I make my creamy pasta and potatoes, I remind you 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: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the pasta and potato soup
- 17.6 oz pasta (short)
- 1 cup onion (finely chopped (about 5.3 oz / 150 g))
- 1 cup carrot (peeled and finely chopped (about 4.2 oz / 120 g))
- 2 stalks celery
- 14 oz potatoes (peeled, about 2 2/3 cups (approximately 14 oz / 400 g))
- to taste extra virgin olive oil
- 6 1/3 cups vegetable broth
- to taste salt (if needed)
- 1 cup Grana Padano, grated (or Parmigiano)
- to taste black pepper
- 1 sprig rosemary
Tools
- Pot
Preparation
Peel and rinse the carrots, the onion and the celery, then chop everything finely. Put the chopped vegetables in a pot and add a generous drizzle of oil. Let them wilt over low heat
When the vegetables have reduced in volume, add the peeled potatoes, rinsed and cut into cubes. Sprinkle a light pinch of salt and let them absorb the flavors.
Pour in the broth and bring to a boil, cook for 10 minutes, then add the pasta and cook over low heat, stirring occasionally and adding hot broth as needed.
If you like, add a sprig of rosemary; remove it at the end of cooking, turn off the heat and add the cheese, stirring. Plate and, if desired, finish with a drizzle of oil and freshly ground black pepper.
Storage and tips
The pasta and potato soup is best eaten fresh, but the potato and broth base can be prepared in advance, even the day before, and kept in the refrigerator for 24 hours. For a vegan version of this dish, omit the grated cheese.
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