Broccoli and Potato Soup with Pasta

Broccoli and Potato Soup with Pasta, just a few simple ingredients to create a delicious and comforting peasant food dish!

There are so many wonderful dishes that my mother has made throughout the years that both she and I have forgotten about.  And this Broccoli and Potato Soup with Pasta is one of them. Thank goodness for my dear readers who remind me of such dishes with their comments.

Not too long ago I posted a recipe for Pasta with Broccoli.  A dish that is a staple in my home as well as in my parents home since forever. The reaction was overwhelming! Time and time again I've seen how such simple dishes evoke nostalgic wonderful memories of mothers and nonnas who lovingly preparing these dishes for their families. Preserving such recipes has become my mission!

And so, thanks to your recollections about a soupier version of pasta with broccoli made with broccoli and potatoes I remembered this soup that my mom used to make. I asked her about it and she realized she had forgotten all about it.  You see, my mom also loves trying out new recipes and somehow she thought that this simple soup was too boring to make for us when we visit.  This could not be further than the truth! 

But this version of her broccoli soup did not start off this way back in Sicily. Let me explain.

Origins of Broccoli and Potato Soup with Pasta

Back in Sicily, this recipe was much more basic than the one I'm sharing here.  A pot of water was brought to a boil; broccoli and potatoes were added and cooked until tender; pasta was added to the water and cooked until al dente.  The soup was finished with a drizzle of olive oil and grated cheese before serving.  Simple enough, right?  But I imagine this version was just as tasty and comforting.

Throughout the years, my mother modified the recipe adding sautéed onions and diced tomatoes for extra color and flavor.  And, I took it a step further by adding a Parmigiano cheese rind to the broth to add even more flavor. 

Despite my mom's variation, the recipe remains a simple, one pot dish which is easy to make and ready in under an hour!

Step by Step Instructions

Here's what you'll need to make this recipe: 

Rinse the broccoli and separate the florets into bite sized pieces. Don't discard the stems!  Use a vegetable peeler to remove the tougher outer skin, then dice into small cubes as shown.

In a large sauce pan sauté a diced onion.  Add diced potatoes, a pinch of salt and cook covered on low heat about 10 minutes.  

Stir in diced tomatoes and cook uncovered for 5 minutes.

Add in the broccoli florets and stems and toss to coat with the tomato mixture.  

Pour in 6 cups of water, bring to a boil, then reduce to a simmer.  Add a piece of Parmigiano cheese rind (if desired)  and cook, covered, for 20 minutes.

Bring to a vigorous boil and add tubettini or other small pasta of your choice.  Cook until al dente. Adjust the seasoning if necessary.

Serve with olive oil drizzled on top and lots of grated Parmigiano and/or Pecorino cheese at the table.

Tips and suggestions:

• Add any small pasta of your choice including shells, or even spaghetti broken into small pieces.
• Vary the amount of diced tomatoes according to how 'tomatoey' you prefer your soup.
• For a non-vegetarian version of this soup, add some diced pancetta or sausage without the casing in step 1 of the recipe.
• Let the soup sit for about 30 minutes before serving. The broth thickens to create a wonderful texture that I prefer!

Here are a few other of my favorite comforting, cold weather soups:

• White Bean and Potato Soup
• Pastina with Tiny Meatballs
• Creamy Chickpeas with Pasta
• Italian Chicory, Cheese and Egg Soup
• Swiss Chard and White Bean Stew
• Escarole and Meatball Soup
• Pasta with Peas and Potatoes
• Pasta with Potatoes (pasta e patate)

Let me know how much you enjoy this soup by tagging me with your photos with @mangiabedda or #mangiabedda on Facebook or Instagram. Feel free to Pin this recipe for later.  Buon appetito!

Tried this recipe?Mention @mangiabedda or tag #mangiabedda!

Broccoli and Potato Soup with Pasta

Broccoli and Potato Soup with Pasta, just a few simple ingredients to create a delicious and comforting peasant food dish!

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: amaretti, pistachio amaretti, Italian cookies, holiday baking, Italian recipes, broccoli potato soup with pasta

Servings: 4 servings

Calories: 344kcal

Author: Nadia Fazio

Ingredients

• ▢ 1 head broccoli
• ▢ 2 tablespoon olive oil plus extra for drizzling
• ▢ 1 onion diced
• ▢ 2 large potatoes cut into small cubes
• ▢ 1 ½ cups canned diced tomatoes
• ▢ 1 piece Parmigiano cheese rind
• ▢ 1 cup small pasta tubettini or small shells
• ▢ salt to taste
• ▢ grated Parmigiano cheese for serving

Instructions

Prepare the broccoli

• Rinse broccoli well. Chop the florets into bite sized pieces. Peel off the tough outer layer of the stalks and chop into small cubes. Set aside.

For the soup

• In a large sauce pan, heat olive oil on medium heat and sweat the diced onion for 3 minutes.
• Stir in the cubed potato pieces, add a pinch of salt and cook, covered, on low heat for 10 minutes.
• Uncover, add the diced tomatoes and cook, stirring occasionally, for 5 minutes on medium heat.
• Add the broccoli, ½ teaspoon of salt and cook, stirring, for 2 minutes until the broccoli pieces are completely coated in the tomato sauce.
• Pour in 6 cups of water, bring to a boil and add the cheese rind. Lower the temperature to a simmer and cook, covered, for 20 minutes until the broccoli and potato pieces are tender.
• Add pasta of your choice and cook until al dente, about 8-10 minutes. Add more salt, if needed.
• Drizzle lightly with olive oil when done. Serve hot with plenty of grated Parmigiano and/or Pecorino cheeses at the table.

Notes

 

• Add any small pasta of your choice including shells, or even spaghetti broken into small pieces.
• Vary the amount of diced tomatoes according to how 'tomatoey' you prefer your soup.
• For a non-vegetarian version of this soup, add some diced pancetta or sausage without the casing in step 1 of the recipe.
• Let the soup sit for about 30 minutes before serving. The broth thickens to create a wonderful texture that I prefer!

Nutrition

Calories: 344kcal | Carbohydrates: 59g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 1510mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1052IU | Vitamin C: 167mg | Calcium: 167mg | Iron: 8mg