Ingredients
Scale
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 medium onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 17 oz (500 grams) potatoes (about 3 medium) cut into 3/4-inch dice
- 3 ½ cups (840 ml) water or low-sodium vegetable broth, add more if needed
- 1 teaspoon tomato paste
- 1 Parmesan cheese rind (optional)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 7 oz (200 grams) short pasta (fusilli, shells, or mixed pasta shapes)
- 2 tablespoons fresh Italian parsley, chopped
- Extra parsley to serve (optional)
Instructions
- Heat olive oil in a heavy-bottomed pot over medium heat.
- Sauté diced onion, carrot, and celery for about 5 minutes.
- Add diced potatoes, water or broth, tomato paste, Parmesan rind, salt, and pepper; bring to a simmer.
- Cover and cook for about 8 minutes until potatoes are nearly fork-tender.
- Remove Parmesan rind and stir in short pasta; cook while stirring with lid slightly ajar.
- Adjust consistency with boiling water if needed.
- Stir in chopped parsley; adjust seasoning, serve warm with olive oil and pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a richer flavor, add a bay leaf during cooking.
For a thicker consistency, cook pasta longer or mash some of the potatoes.
Be cautious with salt if using sodium-containing broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 2mg