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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!
Course Main Course
Cuisine Italian
Keyword amaretti, pistachio amaretti, Italian cookies, holiday baking, Italian recipes, broccoli potato soup with pasta
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 344kcal


  • 1 head broccoli
  • 2 tbsp olive oil plus extra for drizzling
  • 1 onion diced
  • 2 large potatoes cut into small cubes
  • 1 1/2 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


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, 1/2 tsp 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.



  • 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!


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