This Italian Potato Soup makes a hearty rustic meal.
Is it that time of a year for soup already? There’s no better time.
Soup is great anytime of the year but for some reason it’s especially delicious in the fall.
This recipe is comfort food at its best.
There is nothing better than nice chunks of potatoes, carrots and zucchini swimming in a chicken broth and flavored with pancetta, onions, shallots and parsley.
Italian Potato Soup can be served as a first course or as an entire meal. Either way just make sure you serve it with a nice crusty loaf of Italian bread and a glass of wine.
- 3 oz of pancetta, chopped
- 1 medium yellow onion, sliced
- 1 shallot, finely chopped
- 2 cloves of garlic, finely chopped
- 2 Tbls of extra virgin olive oil
- 1 Tbls of butter
- 2 celery stalks, chopped
- 3 carrots, cut into chunks
- 2 zucchini, diced
- 3 cups of white potatoes, diced
- 6 fresh basil leaves, shredded
- 1/4 cup of fresh flat leaf Italian parsley
- 1 tsp of salt
- 1 tsp of fresh ground black pepper
- 5 cups of chicken or vegetable broth
- 1/2 cup of fresh grated Parmesan cheese
- In a large pot, saute the pancetta, onions, shallot and garlic in the olive oil and butter until the pancetta is slightly crisp.
- Stir in the celery, carrots, zucchini, potatoes, basil and parsley.
- Season with salt and pepper and cook covered for about 10 to 15 minute stirring on occasion.
- Add the broth and bring to a boil.
- Reduce the heat and simmer for about 30 to 40 minutes.
- Transfer soup to a bowl and top with parmesan cheese.
Serves 6 to 8 people
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