Italian Potato-Pasta Soup with Greens

My husband is not partial to brothy soups. Making this one required some convincing, but I was able to win him over by the inclusion of pasta and potatoes. By the way, he loved it. 🙂

This wonderful soup recipe was adapted from The New York Times, contributed by David Tanis. I increased the onions, garlic, and kale, and added fresh lemon juice. I also used my homemade turkey stock. We ate it with a green salad, of course, and sliced sourdough baguette. It was surprisingly filling! Absolutely delicious too.

Yield: 8 servings

• 3 tablespoons extra-virgin olive oil, more for garnish
• 2 cups+ diced onion (I used 1 1/2 large onions)
• 1 cup diced carrot
• 1 cup diced fennel or celery
• coarse salt and freshly ground black pepper
• 1 bay leaf
• 1 large thyme sprig or 1/2 tsp dried thyme
• 5 large garlic cloves, minced
• 2 teaspoons paprika
• 2 tablespoons tomato paste
• parmesan rind, optional
• 3 quarts/12 cups chicken broth, vegetable broth or water (I used  2 quarts of homemade turkey stock and 1 quart of chicken stock)
• 2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled (if desired) and cut in 1-inch chunks (I skipped peeling the potatoes)
• 6 to 8 ounces kale or chard, stems removed, leaves sliced across into 1/2-inch ribbons (about 6-7 cups total)
• ½ pound dried pennette, orecchiette or other small pasta
• juice of 1 lemon
• 1 tablespoon finely chopped fresh rosemary or marjoram, for garnish
• freshly grated Parmesan cheese, for garnish

1. In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
2. Stir in bay leaf, thyme sprig, garlic, paprika tomato paste, and parmesan rind (if using), and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
3. Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
4. Add the fresh lemon juice and stir to incorporate.
5. Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil, if desired. Pass extra Parmesan at the table.

Note: If making ahead of time, do not add the pasta until reheating.

One Year Ago:

• Roman Egg Drop Soup (Stracciatella alla Romana)

Two Years Ago:

• Light Italian Wedding Soup
• Caramelized Leek & Potato Soup

Three Years Ago:

• Classic Tomato Soup

Four Years Ago:

• Maushawa: Afghani Bean & Meatball Soup

Five Years Ago:

• Smoky Butternut Squash Soup
• Baked Potato & Leek Soup with Cheddar & Bacon
• Cauliflower Cheese Soup

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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