Sicilian Potato and Pasta Soup

  • Servings: 4

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  • 1 medium onion, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1 pound Yukon Gold or other waxy potatoes, cut into 3/4-inch cubes
  • 3 good-quality vegetable bouillon cubes, dissolved in 1 cup of boiling water
  • 1/4 teaspoon crushed red pepper
  • 1 cup tubetti or other small pasta
  • 1 large tomato, cut into 3/4-inch dice
  • 3 tablespoons finely chopped mixed herbs, such as flat-leaf parsley, basil and sage
  • Salt
  • 1/2 cup mascarpone or sour cream

How to make this recipe

  1. In a saucepan, cook the onion in the oil over moderate heat, stirring, until just softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the potatoes, bouillon, crushed pepper and 5 cups of water. Cover and bring to a boil. Stir in the pasta and cook until al dente, about 10 minutes. Stir in the tomato and herbs and cook for 1 minute longer. Season with salt and serve with mascarpone.

Suggested Pairing

Corvo Bianco or Regaleali Bianco, both from Sicily.

Contributed By Photo © Addie Juell Published September 1997

461530 recipes/sicilian-potato-and-pasta-soup 2013-12-06T23:48:40+00:00 Grace Parisi fall|winter|italian|soups-and-stews|4|fast|vegetarian|weeknight-dinner|lunch september-1997, recipes,sicilian-potato-and-pasta-soup 461530

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