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Simple Potato & Pasta Soup


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  • Author: Living the Gourmet
  • Total Time: 35 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 2 cups diced potatoes - about 4 small potatoes
  • 3 stalks celery - diced
  • 2 carrots - diced
  • 1 large shallot - diced
  • 4 cloves garlic - chopped
  • 2 tbs. tomato paste
  • 15.5 oz. can of chick peas - drained
  • 1 1/2 tsp. sea salt
  • 1 1/2 tsp. red pepper flakes
  • 1 tsp. fennel seeds
  • 1 1/2 tsp. dried oregano
  • 2 bay leaves
  • 4 cups of water
  • 2 tbs. olive oil
  • 1/4 - 1/2 cup sliced pepperoni
  • Romano cheese or Parmesan cheese for grating
  • 1 lb. of your favorite pasta

Instructions

  1. Place the all of the chopped vegetables in a large sauce pot. Add the olive oil and toss.
  2. Cook the veggies down for two or three minutes and then add the seasonings and toss again.
  3. Add the water, chick peas and the tomato paste and cook down on a gentle heat until the potatoes are soft.
  4. Using a potato masher or pastry cutter to carefully mash the veggies. Hold the pot while doing this.
  5. Taste for seasoning and re-season to taste.
  6. Prepare the pasta as directed.
  7. While the pasta is cooking, heat a small cast iron frying pan and grill the pepperoni.
  8. Place the cooked pasta in a bowl, top with the soup, grilled pepperoni a drizzle of olive oil, grated cheese and a dusting of red pepper flakes.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: 1
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