Best 2 Italian Potato Pasta Soup With Greens Recipes

Immerse yourself in the delightful symphony of flavors and textures with our enticing Italian potato pasta soup with greens. This hearty soup is a culinary masterpiece that marries the rustic charm of Italian cuisine with the freshness of seasonal greens. Each spoonful is a journey through a verdant meadow, where tender potatoes, vibrant greens, and savory pasta harmoniously blend in a symphony of flavors. Let's embark on a culinary adventure as we explore the secrets behind crafting this delectable soup and guide you towards creating a comforting and flavorful experience that will warm your soul and tantalize your taste buds.

Let's cook with our 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 :

Tips:

For a creamy soup, use Yukon Gold or russet potatoes.
To make the soup heartier, add diced carrots, celery, or zucchini.
For a spicy kick, add a pinch of red pepper flakes or a chopped chili pepper.
Serve the soup with a dollop of sour cream, grated Parmesan cheese, or a drizzle of olive oil.
Leftover soup can be stored in the refrigerator for up to 3 days.

Conclusion:

This Italian potato pasta soup with greens is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is packed with vegetables, pasta, and beans, and is sure to fill you up and warm you from the inside out. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!