Pasta e Patate (Pasta and Potato Soup)
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ⅓cup extra-virgin olive oil
- 1large yellow onion, finely chopped
- 1large carrot, scrubbed and finely chopped
- 1large celery stalk, finely chopped
- 2garlic cloves, finely chopped
- 2ounces finely chopped pancetta or bacon (about ½ cup)
- Kosher salt (Diamond Crystal) and black pepper
- 3medium Yukon Gold potatoes (about 1¼ pounds), peeled and chopped into 1-inch pieces
- 1rosemary sprig
- 1(2-inch) piece Parmesan rind
- 6ounces spaghetti (a little more than ¼ of a box), broken into fourths
- Grated Parmesan or pecorino, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
513 calories; 26 grams fat; 6 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 58 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 13 grams protein; 694 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large pot, heat the oil over medium. Add the onion, carrot, celery, garlic and pancetta; season with a good pinch of salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
- Step 2
Add the potatoes and rosemary, season with salt and pepper and cook, stirring occasionally, just until the potatoes are no longer completely raw and the rosemary is fragrant, about 2 minutes. Cover with 6 cups of water, then add the Parmesan rind and season to taste with salt and pepper. Stir, scraping up any bits that may have stuck to the bottom of the pot, and bring to a gentle boil. Partially cover, reduce heat to medium-low and simmer until the potatoes have completely softened, 15 to 20 minutes.
- Step 3
With the back of a wooden spoon, smush a few of the potatoes against the side of the pot, then taste the broth and adjust seasoning. Add the pasta, raise the heat to medium-high and bring to a gentle boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is cooked through, about 12 minutes. Keep an eye on the liquid amount. If you prefer a thinner soup, add more water as needed. If you prefer a thicker broth, you can smoosh more potatoes for a starchier consistency, but be mindful that the soup will thicken significantly as it sits (see Tip).
- Step 4
Remove the rosemary sprig and Parmesan rind, and serve the soup with grated Parmesan or pecorino, and more black pepper, if you like.
Tip
- The soup will really thicken as it sits. Add more water and adjust seasoning when reheating.
Private Notes
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Cooking Notes
Christine
I made this today with WATER and without the pancetta I didn’t have pancetta on hand. I added a bit more olive oil to make up for it. It was DELICIOUS!!! I used orzo instead of spaghetti. It was way better than such humble ingredients would suggest. I can’t wait to try it again with pancetta.
Sylvia
The recipe specifically says not to use chicken broth, but you do you.
Dee
As the author’s intro says, “Avoid the temptation to use chicken or vegetable broth instead of water, and be assured that the pancetta, Parmesan rind, olive oil and starchy potatoes all add ample flavor and body to the humble soup.” It isn’t chicken flavored soup. I want to get the full effect of the pancetta and Parmesan.
Tess
For a meatless option, we browned shiitakes in olive oil and added a splash of tamari at the end. Added to the pot in step 1.
Natcookie
This is the ultimate comfort soup with both potato and pasta. Wasn’t sure about the directions to use only water and not broth but decided to give it a whirl and the results were amazing. I did double the pancetta to 4oz - but think just 2oz would have sufficed. And the amazing thing about the soup is that adding more water to reward it does not dilute the flavor. Will definitely be making again and again!
Rachel
Dried porcini mushrooms would add a lot of savory, I imagine you could infuse the parmesan rind with smoke in the same way you would make smoked salt or cheese (if you want to get that involved).
Faith Harrison
I made this last night and my chef husband couldn’t believe how good it was. I pan seared prosciutto because that’s what I had. We have large bag of parmesan rinds in our freezer from our restaurant, so used a double what the recipe called for. I added a little red wine vinegar and peri peri sauce to balance the richness. It’s the perfect autumn supper.
stephie m
Where does it say that chicken broth was used? I read 6 cups water.
kb
This was delicious. I did use veggie broth despite the note but it’s not necessary. We also had to replace rosemary with tarragon because it’s what we had fresh on hand - it was spectacular. Finally, I used fresh whole wheat pasta noodles, and that was also wonderful. All around wonderful and will be in the regular rotation this fall and winter.
Richard
Asian soups often have long noodles in soup. If you don't like long noodles in your soup, use alphabet pasta or stars. It really nothing to be "concerned" about.
Carrie Beveridge
My family has been making this almost precisely the same with the exception of cauliflower in place of potatoes. It’s our paramount family dish!
Richard
Different brands and types of salt have varying levels of "saltiness." By specifying what the recipe author used, cooks at home can use the same salt or convert to their own preferred salt. That way, 25% of the comments won't be complaining about too much salt or too little salt.
chris
suggest that the cheese rind be tied into a piece of cheese cloth. (Mine disintegrated into an oozy stringy rubber piece)
Nanette
Last night we had dinner at a casual Neapolitan restaurant in Los Angeles. The owner was so excited when I ordered the pasta e patate! It was exactly like this recipe, except not a soup. The sauce was thick from potato starch, pasta water and pecorino. Delicious! It was served in a stainless steel bowl with a fitted grater lid and a hunk of cheese. This is a very traditional dish, not meant to be "upgraded" with chicken stock or other proteins. Try it before you tweak it!
Rita
This was a big hit as a last minute dinner with what we had on hand. Our broth was quite spectacular made with just water. I used sturdy Italian oreicchiette and 4 cups of water. Also used mint and parsley instead of rosemary, and only 1/4 tsp of red pepper flakes. We had arugula on hand, so those were our greens.
Rex
Comes out pretty good. The bacon stays pinkish, browning it might be an improvement but not sure if that's the intent. Definitely no need for broth. Seems like it could use just a little acidity boost. Perhaps lemon, or the white wine the other guy suggested. Not sure what to make of it. Might make it again.
Guy
Before adding water in Step 2, I add a healthy 'glug' of Italian white wine (in my case a Pecorino from Sardinia) to deglaze and to make nice reduction.
Jack
Added already cooked leftover Spaghetti, tarragon sprig, mushrooms and subbed green onions for the regular onion. Came out fine though still needed salt. Maybe next time decrease the oil to 1/4 cup
Jenn L
I kept the pancetta whole and scooped it out before serving as no one here enjoys it. The flavors were fantastic but the texture was off putting. The vegetables were mushy and the broth starchy but not thick, and the chewy pasta just didn’t sit right for us. Next time will bring this off the heat dinner while veggies are still fresh or reserve them to add near the end.
fred
Suggest browning the pancetta before adding vegetables
jo delisle
I have been making this for 50 plus years. Learned from my mom. I use a large can of tomato sauce diluted with water, cook potatoes in the sauce then add cooked pasta shells. Season with salt and pepper and serve with a crusty bread and yum!
Nanette
Last night we had dinner at a casual Neapolitan restaurant in Los Angeles. The owner was so excited when I ordered the pasta e patate! It was exactly like this recipe, except not a soup. The sauce was thick from potato starch, pasta water and pecorino. Delicious! It was served in a stainless steel bowl with a fitted grater lid and a hunk of cheese. This is a very traditional dish, not meant to be "upgraded" with chicken stock or other proteins. Try it before you tweak it!
Lauren
I have made this at least 4 times and it always turns about amazing. Super simple and requires few ingredients. Make this !!
RosebudTX
This is so flavorful, comforting and filling! If you’re wondering about the water instead of broth, don’t—there are many Italian soups that call for water, water lets the ingredients flavor the broth, if you add broth I think you miss out a bit. The first time I made this I used hickory smoked bacon because it’s what I had. It turned out great so I’ve continued with that.
salt lake food and wine lover
This is a favorite recipe around our house. My son refers to if as the 4P soup. As we make it so frequently I often don’t have a Parmesan rind. I throw a handful of grated Parmesan at the end and it is still as delicious. The soup does soak all the liquid when stored but adding additional water with some seasoning makes it just as good.
Van-B
I made this tonight. it was delicious and filling. The broth is amazing. I subbed a link of chorizo for the pancetta and fresh thyme for the rosemary. Threw some spinach in at the end and a little crushed red pepper. Easily adapted to what one has on hand. A perfect soup for a cold winter night.
Stew
Is the bacon supposed to be cooked prior?
DesignerCook
I trusted the recipe and added raw bacon to sautéed with the veggies. I should have went with my gut instinct to cook the bacon first. Other than that it was a good heartwarming and comforting soup that I enjoyed tremendously. Next time I will add shredded chicken for more substance.
Ezra
You didn't follow the recipe. Pancetta, not bacon. They're different.
Mise en place
1. Chop onion 2. Chop carrot 3. Chop celery 4. Chop garlic, all in same bowl, add pancetta too 5. Measure pasta 6. While veggies cook, peel/dice potatoes
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