Best Pasta E Patate Pasta And Potato Soup Recipes

ITALIAN POTATO-PASTA SOUP WITH GREENS

Italian Potato-Pasta Soup With Greens image

Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl. Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes. The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth. Short pasta shapes add texture; onion, fennel, garlic, tomato paste and fresh herbs and greens add flavor. The soup may be made a day or so before serving: It improves in the refrigerator and reheats beautifully, but don't add the pasta in this case until serving.

Provided by David Tanis

Categories dinner, easy, soups and stews, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil, more for garnish
2 cups diced onion
1 cup diced carrot
1 cup diced fennel or celery
Salt and pepper
1 bay leaf
1 large thyme sprig
2 garlic cloves, minced
2 teaspoons paprika
2 tablespoons tomato paste
3 quarts/12 cups chicken broth, vegetable broth or water
2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled and cut in 1-inch chunks
8 ounces kale or chard, stems removed, leaves sliced across into 1/2-inch ribbons (about 4 cups total)
1/2 pound dried pennette, orecchiette or other small pasta
1 tablespoon finely chopped fresh rosemary or marjoram, for garnish
Freshly grated Parmesan cheese, for garnish

Steps:

In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
Stir in bay leaf, thyme sprig, garlic, paprika and tomato paste and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil. Pass extra Parmesan at the table.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 5 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1404 milligrams, Sugar 11 grams

PASTA E PATATE: PASTA AND POTATO SOUP

Pasta e Patate: Pasta and Potato Soup image

Provided by Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/4 cup/50 ml extra-virgin olive oil, plus extra for drizzling
4 ounces/100 g prosciutto or salami, chopped
1 white onion, chopped
1 celery, coarsely chopped
1 carrot, coarsely chopped
1 fresh chile pepper, chopped
Salt and freshly ground black pepper
2 potatoes, peeled and cubed
2 1/2 cups/600 ml water
10 ounces/300 g tomato puree
10 ounces/300 g spaghetti, broken into small pieces
1/2 cup/125 ml Pecorino cheese, chopped
1/2 cup/125 ml freshly grated cheese Parmigiano

Steps:

Heat up extra-virgin olive oil in a deep saucepan. Add the prosciutto or salami and cook until crisp. To make the 'soffritto', add the onion, celery, carrot, chile pepper, salt, and black pepper. Saute until the onion becomes soft, and then add the potatoes. Stir to prevent the potatoes from sticking to the pan. Add the water and tomato puree.
Add the spaghetti to the pot. Mix together well and add the Pecorino cheese. Add water, a little at a time periodically and cook for a few minutes until the soup is creamy and thickened.
Drizzle with olive oil and sprinkle with Parmigiano cheese. Allow the soup to cool and thicken. Serve the soup at room temperature.