The pasta, potato, and pea soup is a tasty winter first course, very simple to prepare.
Warm and comforting, it is a rustic dish that is very easy to prepare due to cooking the pasta directly with the vegetables, making it rich in flavor and irresistible, perfect for warming up on the coldest days, and suitable for the whole family, from the youngest to the oldest.
Read on to see how to make the pasta, potato, and pea soup with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 9 oz ridged ditalini
- 10.5 oz potatoes
- 7 oz peas
- 1 carrot
- 1 shallot
- vegetable broth
- extra virgin olive oil
- salt
- pepper
Preparation of the Pasta, Potato, and Pea Soup
Clean the shallot and chop it.
Peel the carrot and dice it into small cubes.
Peel the potatoes and dice them into small cubes of the same size as the carrots.Heat some extra virgin olive oil in a saucepan and add the shallot, carrots, potatoes, and peas. Salt and pepper to taste.
Let them cook for a few minutes, stirring continuously.Cover the vegetables with hot vegetable broth.
Let them cook for fifteen minutes from the boiling point over medium-low heat.
Add the pasta and cook it, adding more hot broth if necessary.
Serve your pasta, potato, and pea soup hot.
Notes
Discover other soup recipes by Chez Bibia by clicking HERE.
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