Best Italian Potato Pasta Soup With Greens Recipes

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.

ITALIAN BEAN SOUP

Italian Bean Soup image

This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won't even notice it's meatless. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (about 2 quarts).

Number Of Ingredients 13

Ingredients

1 medium onion, thinly sliced
1 small potato, peeled and finely chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/4 cup minced fresh parsley
1 tablespoon prepared pesto
1/4 cup uncooked orzo pasta
1 cup fresh baby spinach
1/4 cup grated Romano cheese

Steps:

In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.

Nutrition Facts :

RICH ITALIAN SAUSAGE AND POTATO SOUP

Rich Italian Sausage and Potato Soup image

This soup combines unique flavors to form a rich, delicious soup. Your taste buds will be overjoyed. Instead of bouillon cube you can substitute I ounce chicken broth.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h10m

Yield 7

Number Of Ingredients 9

Ingredients

1 pound Italian sausage
¾ cup chopped onion
1 slice pancetta bacon, diced
1 ¼ teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
⅓ cup heavy cream

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Place sausage links on a sheet pan and bake for 15 to 20 minutes, or until done. Cut each link in half lengthwise, and then into 1/2 inch slices. Set aside for later.
In a 4 quart saucepan over medium heat, saute the onions and the pancetta for 10 minutes, or until onions are almost clear. Add the garlic and saute for one more minute. Add the chicken base OR bouillon, water and potatoes and bring to a simmer for 15 minutes. Add the kale, cream and reserved sausage, simmer for 5 more minutes and serve.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 15.3 g, Cholesterol 67.6 mg, Fat 26.6 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 10.6 g, Sodium 689 mg, Sugar 1.3 g