One of the recipes that my mother makes since I was very little is Potato Soup with Pasta.

The pasta must be small in size. She usually uses ditalini, farfalline or as in this recipe, we used broken spaghetti. As usually, it was delicious.

Potato Soup with Pasta

Ingredients for 4 people:

3-4 big potatoes (the rooster variety, I think, will be better because it does not dissolve when cooked. Feel free to suggest another potato if you know better then me 😉 )

2 tbs of extra virgin olive oil

1 clove of garlic

100 gr of tomato sauce (our basil sauce here is perfect)

Salt and pepper to taste

300 gr Spaghetti

Grated parmesan

Preparation

First, peel the potatoes and dice them in very small cubes – max of 1×1 cm.

Mince the garlic, put the oil in a pot and heat it up with the garlic.

Fry the garlic, making sure that it does not turn brown. Add the potatoes and stir for 1-2 min, so the oil will coat the potatoes and not cause it to mash.

Potato size

Now add the tomatoes. Stir for another min. Then add 2 liters of water. Wait until it starts to boil. Lower the heat until still simmering but not rumbling boiling. Adjust the taste with salt and pepper.

Now prepare the pasta. If you use spaghetti just like I did, just get some pasta, a bunch at a time, then break them into pieces, measuring between 2 and 3 cm.

Broken spaghetti

Boil at least 3 liters or water. Put some salt then add the spaghetti.

If the soup is ready and the spaghetti is almost done, you can finish to cook it in the soup for 1-2 minutes.

Potato soup served

Serve with a sprinkle of freshly grated Parmigiano Reggiano.

Potato Soup with Cheese

Buon apetito!