Now, this is definitely not the usual kind of soup I make. This soup can really hold itself up as a full meal on it’s own, which was what we had for dinner one night. It has pasta, veggies, cheese, tomatoes… all the makings of a promising gastronomic experience.
It so happened that the night I made this, it was stormy and cold. The evening started out nice and sunny but as you would see in the upcoming pictures, it quickly got dark and cloudy. Perfect timing! Of course hubs was not used to having soups like this but even he gave thumbs up after a few mouthfuls. I’m definitely making this many more times.
The main ingredients for this soup are:
The first step is to saute and sweat the chopped carrots, celery and onion. All these three together is called mirepoix (read: meer pua) in French cooking as they are usually the base of stews, roasts and soups though the Italians use pretty much the same.
I like to let the potatoes brown ever so slightly around the edges as I feel it keeps them together better in the soup and not just fall apart. Also, the caramelization gives a really nice smoky flavour. Give it a few dashes of Worcestershire sauce.
Let it all amalgamate and simmer until the patatas are tender. But not turned into mash. Meanwhile prepare your tomatoes by quartering them. I used ravioli al fromaggio ie cheese stuffed pasta. You can use any short pastas, whole wheat kind or whatever. It’ll taste great! Because these ravioli contains cheese already, I omitted Parmesan for the soup. So if you’re using a cheese-less pasta, add some Parmesan for more yums, mmkay?
I would switch things up as I go because this is that kind of recipe where there are no fixed rules. That’s why I love cooking so much. You can inject your own personality into your food and make it your very own. Comfort food.
“And the LORD said unto Moses, Is the LORD’S hand waxed short? thou shalt see now whether My word shall come to pass unto thee or not.” (Numbers 11:23)
Italian Pasta Soup
adapted from Laura In The Kitchen
1 Carrot, peeled & diced
2 Stalks Celery, diced
1 Yellow Onion, diced
1 Russet Potato, peeled & diced
5 medium Red Potatoes, diced (or only use 4 large Russet, peeled and diced)
2-3 dashes Worcestershire Sauce
1 can (300gm/10.5oz) Tomato Pasta Sauce
10 Cherry Tomatoes, quartered
2 Tbsp of Olive Oil
Fresh Basil Leaves
1 cups Small Shaped Pasta (I used Ravioli al fromaggio)
5 cups Water
Salt & Pepper, to taste
Freshly grated Parmesan, for topping
- In a large soup pot, heat the oil over medium high heat, add the chopped onion, celery, carrot. Season with salt and pepper and cook for about 5 mins until the vegetables have softened.
- Add potatoes and cook until the edges are barely golden brown. Add Worcestershire sauce and stir to combine.
- Pour in the pasta sauce and rinse can with one cup of water and pour in. Pour the rest of the water in as well. Cook over MEDIUM HIGH heat for 45 minutes to 1 hour or until the potatoes are tender and the soup has thickened.
- Scatter in the pasta & chopped tomatoes and cook for 10 more minutes.
- Adjust the seasoning and add the fresh basil.
- Grated over some Parmesan and ladle it up.
- Best eaten snuggling under blankets on a cold stormy evening.