Tomato and potato soup is an easy first course that grandmothers used to prepare with few simple and tasty ingredients. To prepare the potato and tomato soup you can use egg pasta or semolina pasta, use a small format like shells, orzo, or stars according to your tastes. I recommend serving it very hot to best enjoy the flavors, you can also prepare it in advance so it absorbs even more flavor. Now let’s see how to make the tomato and potato soup and if you try it let me know. Barbara
I also recommend trying these soup recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10 oz small pasta
- 2 potatoes
- 2 sprigs rosemary
- 1 cup tomato pulp
- 1 carrot
- 1.8 oz onion
- to taste parsley
- to taste extra virgin olive oil
- to taste salt
How to prepare the tomato and potato soup
Let’s start preparing the tomato and potato soup, clean the onion and chop it finely, also clean the carrot and cut it into small cubes. Peel the potatoes and cut them into pieces.
Pour some extra virgin olive oil in a pot, add the potatoes and rosemary, brown the potatoes for about ten minutes, then remove the rosemary, add the onion, carrots, tomato, a sprinkle of parsley, and cover with water, cook for another 10 minutes,
Add the small pasta, a pinch of salt, and cook the pasta, adding water little by little if necessary until you reach the desired consistency.
Once cooked, serve the tomato and potato soup very hot.
