Potato soup with parsley and pasta
This hearty potato soup combines tender potatoes, carrots, and pasta with fresh parsley for added flavor. It's a simple and comforting dish perfect for any season.
Cook time 25 min
Prep time 10 min
Ingredients:
2 potatoes1 onion
1 carrot
1/2 red pepper
5 sprigs fresh parsley
3 cups water
1 tbsp salt
1/2 tbsp black pepper
1 oz pasta
2 tbsp olive oil
Vegetable Potato Soup with Parsley and Pasta is a hearty and wholesome dish that's perfect for any season. This comforting soup combines simple ingredients like potatoes, carrots, and pasta with fresh parsley for a layer of vibrant flavor. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and produces delicious results every time.
Instructions:
- Peel and dice the potatoes into bite-sized pieces.
- Finely chop the onion.
- Slice the carrot.
- Dice the red pepper.
- Chop the fresh parsley and set it aside for garnish.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions and cook until they become translucent, about 2-3 minutes.
- Add the diced red pepper and sliced carrots to the pot. Sauté for an additional 4-5 minutes until the vegetables start to soften.
- Add the diced potatoes to the pot.
- Pour in the 3 cups of water.
- Stir in the salt and black pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Let the soup simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Add the pasta to the pot during the last 8-10 minutes of the simmering process. Ensure the pasta is cooked al dente according to package instructions.
- Stir in the chopped fresh parsley right before serving to preserve its fresh flavor.
- Ladle the vegetable potato soup into bowls.
- Drizzle with a little bit of olive oil if desired.
- Garnish with additional fresh parsley if preferred.
Vegetable Potato Soup with Parsley and Pasta is more than just a meal; it's a cozy hug in a bowl. It's ideal for family dinners, meal prep, or just warming up on a chilly day. With its straightforward ingredients and easy steps, this recipe is certain to become a favorite in your kitchen. Enjoy the robust flavors and nourishing goodness with every delightful spoonful.
Potato soup with parsley and pasta FAQ:
The potatoes are done when they are tender and can be easily pierced with a fork, typically after simmering for about 15-20 minutes.
Yes, you can substitute any small pasta shape, such as macaroni or shells, but adjust cooking time according to the package instructions to ensure it's cooked al dente.
Store leftover potato soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months; just be aware that the texture may change slightly upon reheating.
If you don't have fresh parsley, you can substitute with fresh cilantro or chives for a different flavor, or use dried parsley (about 1 tablespoon) if fresh herbs are unavailable.
To thicken the soup, you can mash some of the potatoes against the pot with a fork or potato masher, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the simmering process.
Cooking Tips:
- For a richer flavor, sauté the vegetables in the olive oil before adding the water. This process helps to release and enhance their natural flavors.
- Make sure to cut the potatoes and carrots into uniform pieces to ensure even cooking.
- If you prefer a thicker soup, you can blend a portion of the cooked vegetables before adding the pasta.
- Feel free to experiment by adding different vegetables or additional herbs like thyme or rosemary for extra depth of flavor.
- For a more filling meal, consider adding some beans or lentils to the soup.
Nutrition Facts
5 ServingsCalories 150kcal
Protein 4.30g
Carbohydrates 36g
Fiber 4.55g
Sugar 3.84g
Fat 6g
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