The soup (or stew) with pasta, potatoes, and peas is a recipe that conveys warmth and nostalgia, an enveloping embrace of flavors that evokes family memories and cozy evenings by the fireplace. The soup with pasta, potatoes, and peas is one of those timeless dishes that warms the heart and delights the palate.
The base of this soup is a rich broth, obtained from the slow cooking of aromatic vegetables and herbs that blend harmoniously. The potatoes, cut into soft cubes, add a creamy texture, while the peas provide a touch of sweetness and vibrant color. The pasta, a unifying element in every spoonful, completes the picture.
This soup is more than a simple recipe; it is a testament to how the simplest ingredients can transform into a dish that nourishes both body and soul. The preparation is an art that goes beyond the ingredients, involving care, attention, and a love for good cooking. It is an invitation to gather the family, share stories, and enjoy a dish that speaks of tradition and comfort.
In this recipe, we will explore step by step the creation of this soup, from chopping the ingredients to the magic of slow cooking that allows the flavors to mix and intensify. Join us on this culinary journey as we immerse ourselves in the inviting aromas and enveloping flavors of the soup with pasta, potatoes, and peas, a dish that brings you home wherever you are.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 269.86 (Kcal)
- Carbohydrates 44.03 (g) of which sugars 6.30 (g)
- Proteins 8.09 (g)
- Fat 7.53 (g) of which saturated 1.14 (g)of which unsaturated 0.49 (g)
- Fibers 6.79 (g)
- Sodium 598.09 (mg)
Indicative values for a portion of 415 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the soup with pasta, potatoes, and peas
- 2 cups potatoes
- 1.5 cups carrots
- 1 cup peas
- 1 spring onion
- 4 tbsp extra virgin olive oil
- 8.5 oz pasta (such as tubettini)
- to taste salt
- to taste black pepper
- to taste vegetable broth
Tools
- Knife
- Cutting board
- Peeler
- Pot
- Wooden spoon
How to Make the Soup with Pasta, Potatoes, and Peas
To prepare the soup (or stew) with pasta, potatoes, and peas, first clean the spring onion and slice it into rings. Peel the carrot and dice it, do the same for the potatoes. Wash both the potatoes and carrots well to remove any dirt.
In a pot, pour the olive oil, add the spring onion, and sauté for a few minutes. Add the potatoes and toast them. Finally, add the carrots and peas. Cook until all the vegetable water has evaporated.
At this point, add a ladle of hot vegetable broth, add the pasta, and cook, adding the vegetable broth gradually, like a risotto.
Once cooked, adjust the seasoning with salt and pepper. Enjoy your meal!
Storage of the Soup with Pasta, Potatoes, and Peas
You can prepare the vegetables in advance, but it’s advisable to eat the pasta nice and hot.
FAQ
What can I use instead of vegetable broth?
Simple water or meat broth.
What can I use instead of spring onion?
Any type of onion or leeks.
How can I enrich this soup?
You can add cubes of speck, bacon or cooked ham, a creamy cheese or Parmesan.
