See Also: Pasta e Patate - Potato Soup(recipes)
Potato soup(recipes)
Pasta Fagioli Soup(recipes)
Potato & Cheddar Soup(recipes)
Potato and Leek Soup(recipes)
Sweet Potato and Ham Soup(recipes)
Peppery Potato Soup(recipes)
Spicy Lentil and Pasta Soup(recipes)
Fresh Tomato Pasta Soup(recipes)
Potato and roast red pepper soup(recipes)

Pasta e Patate - Potato Soup (recipes)


2 oz (60 gr) pancetta (substitute with un-smoked bacon), finely chopped

4 oz (100 gr) onion, chopped

2 oz (60 gr) celery, chopped

4 oz (100 gr) carrots, chopped

2 tablespoons Italian parsley, chopped

3 tablespoons extra-virgin olive oil

pinch of crushed red pepper (optional)

1 lb (450 gr) potatoes, diced

1 fresh tomato about 2 oz (60 gr), chopped

5 cups (1-1/4 liter) homemade broth or one bouillon dissolved in 5 cups (1 and 1/4 liter) water

4 oz (100 gr) short "ditali" pasta, or spaghetti broken in ½” (1-2 cm.) pieces

4 tablespoons pecorino romano cheese



Make the “battuto”, finely chopping together by hand or in a food processor the bacon, onion, celery, carrots, and parsley.

Put in a stockpot the extra-virgin olive oil, and turn the heat to medium.

Add the “battuto” (bacon / vegetable mixture) and the red pepper.

Sauté for 2 or 3 minutes until the onion is soft. Add tomatoes, and broth.

Cover the pan; bring to a boil, then lower the heat to medium low, bringing the soup to a simmer. Salt lightly.

Cook for about 20 minutes, or until the potatoes are soft.

Add the pasta and cook it for the time indicated by the manufacturer, but taste frequently until “al dente”, which is firm but not overcooked. Correct salt if necessary.

Add the grated pecorino romano cheese. Serve warm in soup plates or bowls.