Umbrian Potato Soup

AuthorAlyssa Saltzman
RatingDifficultyBeginner

A great warm vegetable soup for a cold winters day.

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Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients
 4 potatoes
 2 celery stalks
 2 carrots
 1 onion
 ¼ cup chopped parsley
 3 tbsp olive oil
 salt
 pepper
 ½ cup small pasta
 ½ cup chicken stock
 2 cups water

Directions
1

chop the celery, carrots and the onion.

2

Sauté with olive oil.

3

Cut the potatoes in medium size cubes

4

Add the water, potato, salt, pepper, and parsley. Let cook for about 20 minutes.

5

Remove about three Ladles of soup and mash it with a fork in a dish.

6

Place the mixture back in the pot.

7

Add the pasta and let it cook until soft. If the soup becomes too thick, add 1/2 (120 ml) of more chicken stock before adding pasta.

8

Serve with Parmesan Cheese

Ingredients

Ingredients
 4 potatoes
 2 celery stalks
 2 carrots
 1 onion
 ¼ cup chopped parsley
 3 tbsp olive oil
 salt
 pepper
 ½ cup small pasta
 ½ cup chicken stock
 2 cups water

Directions

Directions
1

chop the celery, carrots and the onion.

2

Sauté with olive oil.

3

Cut the potatoes in medium size cubes

4

Add the water, potato, salt, pepper, and parsley. Let cook for about 20 minutes.

5

Remove about three Ladles of soup and mash it with a fork in a dish.

6

Place the mixture back in the pot.

7

Add the pasta and let it cook until soft. If the soup becomes too thick, add 1/2 (120 ml) of more chicken stock before adding pasta.

8

Serve with Parmesan Cheese

Umbrian Potato Soup