Italian Pasta and Potato Soup
Italian pasta and potato soup turns simple potatoes, tiny pasta, and vegetables into a creamy, cozy dinner that tastes rich without costing much.
This classic style soup uses starch from the potatoes and pasta to thicken the broth naturally. You do not need cream. You only need patient simmering, a good stir, and a little Parmesan at the end.
Why You’ll Love This Recipe
- Creamy without cream: The potatoes break down slightly and make the broth silky.
- Big flavor from pantry basics: Tomato paste, rosemary, garlic, and Parmesan give the soup deep savory flavor.
- Filling and affordable: Potatoes and small pasta stretch the pot into four hearty servings.
- Easy one pot cooking: Everything simmers together, so cleanup stays simple.
Fabian’s Budget and Health Tip: Use Parmesan rind if you have one. Simmer it with the broth, then remove it before serving. It adds deep flavor and helps you use every bit of the cheese. If fresh rosemary costs too much, use dried rosemary, but crush it between your fingers first so it releases more aroma.
Ingredients (Serves 4)
- 2 tablespoons olive oil (30 ml)
- 1 medium yellow onion, finely chopped (150 g)
- 2 medium carrots, diced (160 g)
- 2 celery ribs, diced (100 g)
- 3 garlic cloves, minced (9 g)
- 1 1/2 pounds potatoes, peeled or scrubbed and cut into small cubes (680 g)
- 2 tablespoons tomato paste (30 g)
- 6 cups vegetable broth (1.4 liters)
- 1 teaspoon finely chopped fresh rosemary, or 1/2 teaspoon dried rosemary (2 g fresh or 1 g dried)
- 1 cup small pasta, such as ditalini, elbows, or small shells (120 g)
- 1/2 cup finely grated Parmesan, plus more for serving (45 g)
- 1/2 teaspoon black pepper, plus more to taste (1 g)
- Fine salt, only if needed after tasting
Step-by-Step Instructions
1. Soften the Vegetables
Warm the olive oil in a large heavy pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks glossy and the carrots begin to soften.
Add the garlic and cook for 30 to 60 seconds. Stop when your kitchen smells sweet and garlicky. Do not let the garlic brown too much, or it can taste bitter.
2. Toast the Tomato Paste
Stir in the tomato paste. Cook it for 1 to 2 minutes, pressing it into the vegetables with your spoon. It should darken slightly and smell rich, almost like roasted tomatoes.
3. Simmer the Potatoes
Add the potatoes, vegetable broth, rosemary, and black pepper. Stir well and scrape the bottom of the pot so every bit of flavor lifts into the broth.
Bring the soup to a gentle boil, then lower the heat to a steady simmer. Cook for 15 to 18 minutes, until the potatoes are tender when pierced with a fork. Some corners should look soft and slightly rounded. That is what helps the soup turn creamy.
4. Add the Pasta
Stir in the small pasta. Simmer for 8 to 10 minutes, stirring often so the pasta does not stick to the bottom. The soup will thicken as the pasta releases starch. It should look creamy, not watery.
If the pot gets too thick before the pasta is tender, add a splash of hot broth or water. Keep the simmer gentle so the potatoes stay chunky but soft.
5. Finish with Parmesan
Turn off the heat. Stir in the Parmesan until it melts into the soup. Taste before adding salt, since broth and Parmesan can already bring plenty of saltiness.
Let the soup rest for 5 minutes. It will thicken a little more as it sits. Serve warm with extra black pepper and a small shower of Parmesan.
Expert Troubleshooting & FAQs
Why did my soup get too thick?
Potatoes and pasta both release starch, so the soup thickens fast. Add hot broth or hot water a little at a time until it loosens. Stir gently and taste again before serving.
Can I make Italian pasta and potato soup ahead of time?
Yes, but the pasta will keep soaking up liquid in the fridge. For the best texture, cook the soup through the potato step, chill it, then add the pasta when you reheat it.
What small pasta works best?
Ditalini is classic, but small elbows, small shells, or broken spaghetti also work. Choose a shape that cooks in about 8 to 10 minutes and fits on a spoon with the potato pieces.
Can I make this soup without Parmesan?
Yes. The soup will still be creamy from the potatoes and pasta. Add a little extra olive oil at the end for richness, and taste for salt and pepper so the flavor stays full.
How do I keep the pasta from sticking?
Stir often once the pasta goes in, especially during the first few minutes. Use a heavy pot if you have one, and keep the heat at a gentle simmer instead of a hard boil.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on broth, pasta shape, and the amount of Parmesan used.
- Calories: about 390
- Protein: about 13 g
- Carbs: about 58 g
- Fats: about 12 g
Italian Pasta and Potato Soup
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium yellow onion, finely chopped (150 g)
- 2 medium carrots, diced (160 g)
- 2 celery ribs, diced (100 g)
- 3 garlic cloves, minced (9 g)
- 1 1/2 pounds potatoes, peeled or scrubbed and cut into small cubes (680 g)
- 2 tablespoons tomato paste (30 g)
- 6 cups vegetable broth (1.4 liters)
- 1 teaspoon finely chopped fresh rosemary, or 1/2 teaspoon dried rosemary (2 g fresh or 1 g dried)
- 1 cup small pasta, such as ditalini, elbows, or small shells (120 g)
- 1/2 cup finely grated Parmesan, plus more for serving (45 g)
- 1/2 teaspoon black pepper, plus more to taste (1 g)
- Fine salt, only if needed after tasting
Instructions
- 1. Soften the Vegetables. Warm the olive oil in a large heavy pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks glossy and the carrots begin to soften. Add the garlic and cook for 30 to 60 seconds. Stop when your kitchen smells sweet and garlicky. Do not let the garlic brown too much, or it can taste bitter.
- 2. Toast the Tomato Paste. Stir in the tomato paste. Cook it for 1 to 2 minutes, pressing it into the vegetables with your spoon. It should darken slightly and smell rich, almost like roasted tomatoes.
- 3. Simmer the Potatoes. Add the potatoes, vegetable broth, rosemary, and black pepper. Stir well and scrape the bottom of the pot so every bit of flavor lifts into the broth. Bring the soup to a gentle boil, then lower the heat to a steady simmer. Cook for 15 to 18 minutes, until the potatoes are tender when pierced with a fork. Some corners should look soft and slightly rounded. That is what helps the soup turn creamy.
- 4. Add the Pasta. Stir in the small pasta. Simmer for 8 to 10 minutes, stirring often so the pasta does not stick to the bottom. The soup will thicken as the pasta releases starch. It should look creamy, not watery. If the pot gets too thick before the pasta is tender, add a splash of hot broth or water. Keep the simmer gentle so the potatoes stay chunky but soft.
- 5. Finish with Parmesan. Turn off the heat. Stir in the Parmesan until it melts into the soup. Taste before adding salt, since broth and Parmesan can already bring plenty of saltiness. Let the soup rest for 5 minutes. It will thicken a little more as it sits. Serve warm with extra black pepper and a small shower of Parmesan.
