Warm, comforting, and packed with simple pantry ingredients, this Potato and Pasta Soup is an easy, one-pot recipe that's both satisfying and versatile.
In my home, everyone loves it—especially my toddler; it's his absolute favorite!
It's made with tender chunks of potato, al dente pasta, and a medley of fresh vegetables.
This Potato and Pasta Soup was inspired by my Rice and Potato Soup recipe on this site and pairs well with this amazing quick bread.
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🛒 Ingredients
- Extra Virgin Olive Oil: Use as the base for sautéing.
- Russet Potatoes: Thicken the soup and create a creamy, hearty texture.
- Knorr Granulated Chicken Bouillon: Adds a rich, savory depth to the broth; can be substituted with kosher salt—just taste and adjust as needed.
- Yellow Onion: Provides a mild sweetness and savory foundation.
- Garlic: Adds earthy, aromatic flavor.
- Carrots: Bring natural sweetness and vibrant color.
- Celery: Adds subtle flavor and depth.
- Black Pepper: Enhances flavor and adds gentle warmth.
- Tomato Paste: Adds concentrated tomato flavor and balances richness.
- Bay Leaves: Infuse mild herbal notes; remove before serving.
- Small Pasta Shapes: Add texture and make the soup more filling. I used Ditalini, but you can also use Pastina, any small pasta, or even broken-up noodles.
- Fresh Italian Parsley: Brightens the flavor and adds a fresh finish.
See the recipe card for quantities.
👩🍳 How to Make Potato and Pasta Soup
1. Heat olive oil in a large nonstick pot over medium heat. Add cubed potatoes and cook until lightly browned, about 5 minutes.
2. Add onion, garlic, carrots, and celery, then season with bouillon (or salt) and black pepper. Cook for 2-3 minutes until vegetables soften.
3. Stir in tomato paste to coat the vegetables and let it toast for a minute. Pour in water and add bay leaves. Bring to a vigorous simmer and cook for 30 minutes.
4. Add ditalini pasta and cook until al dente, about 10 minutes, stirring occasionally. Discard bay leaves, stir in parsley, adjust seasoning, and serve.
🫙 Storage & Reheating
Leftovers should be cooled and refrigerated in an airtight container within 2 hours. They will keep in the fridge for up to 3 days. The pasta will become much softer and absorb some of the liquid.
Reheat in the microwave or stove over medium heat, adding water as needed until hot.
❄️ Make Ahead & Freezing
You can make this soup up to 1 day ahead of time. Just note that the pasta will become much softer and absorb some of the liquid, so you may need to add a bit of water when reheating.
Leftovers can be frozen in an airtight container for up to 3 months. Defrost overnight in the fridge and reheat as above.
📝 Camila's Tips & Variations
- Veggie Boost: Add a handful of fresh, chopped spinach or kale in the last few minutes of cooking for extra nutrients.
- Extra Flavor: Finish with a sprinkle of grated Grana Padano for a savory touch.
🛠️ Frequently Asked Questions
Can I make this soup vegetarian?
Definitely! Substitute vegetable bouillon or broth for the chicken bouillon to keep it plant-based while still packing in flavor.
Why did my pasta get mushy?
Pasta can keep absorbing liquid after cooking. To avoid this, cook it al dente or add it closer to serving time.
Why did my potatoes get mushy?
The soup may need more time to simmer so the potatoes can break down and thicken.
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📖 Recipe
Potato and Pasta Soup
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 medium russet potatoes , peeled and cut into ½-inch cubes (about 1 ¾ pounds)
- 2 tablespoons Knorr granulated chicken bouillon or kosher salt. Adjust as needed
- ¼ teaspoon freshly ground black pepper
- 1 medium yellow onion , diced
- 3 cloves garlic , minced
- 2 medium carrots , diced
- 2 stalks celery , diced
- 2 tablespoons tomato paste
- 2 dried or fresh bay leaves
- 1 cup small pasta shapes (such as pastina, ditalini, or broken-up pasta)
- ⅓ cup chopped fresh Italian parsley
Instructions
- Heat the extra virgin olive oil in a large nonstick pot or Dutch oven over medium heat. Add the cubed potatoes and cook for about 5 minutes until they’re lightly browned and begin to stick to the bottom of the pot.
- Add the onion, garlic, carrots, and celery to the pot. Sprinkle in the Knorr granulated chicken bouillon (or kosher salt if substituting) and black pepper. Stir everything together and cook for 3 to 5 minutes until the vegetables start to soften.
- Stir in the tomato paste, coating the vegetables. Let it toast for about a minute.
- Pour in 10 cups of water and add the bay leaves. Bring the soup to a simmer and cook at a vigorous simmer for about 30 minutes, or until the potatoes start to break down and naturally thicken the soup.
- Add the ditalini (or any small pasta) to the pot and cook until al dente, stirring occasionally to prevent sticking, about 10 minutes.
- Discard the bay leaves, then stir in the chopped fresh Italian parsley. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and serve.
Notes
- Storage: Leftovers should be cooled and refrigerated in an airtight container within 2 hours. They will keep in the fridge for up to 3 days. The pasta will become much softer and absorb some of the liquid. Reheat in the microwave or stove over medium heat, adding water as needed until hot.
- Make Ahead: You can make this soup up to 1 day ahead of time. Just note that the pasta will become much softer and absorb some liquid, so you may need to add a bit of water when reheating.
- Freezing: Leftovers can be frozen in an airtight container for up to 3 months. Defrost overnight in the fridge and reheat as above.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
