Potato and Pasta Soup

Ingrédients

2 tablespoons extra-virgin olive oil, plus more to serve

1 medium yellow onion, chopped

2 medium carrots, peeled, halved lengthwise and cut into ¼-inch pieces

Kosher salt and ground black pepper

3 medium garlic cloves, minced

3 tablespoons tomato paste

12 ounces Yukon Gold potatoes, peeled and cut into ¾-inch cubes

2 quarts low-sodium chicken broth OR vegetable broth

1 cup ditalini OR elbow macaroni OR other small pasta OR a combination

Optional garnish: Grated pecorino Romano (or Parmesan) cheese OR basil pesto OR chopped fresh flat-leaf parsley (or basil) OR a combination

Instructions

In a large saucepan over medium-high, heat the oil until shimmering. Stir in the onion, carrots and ½ teaspoon salt. Cover partially and cook, stirring occasionally, until the onion is softened and the carrots are slightly softened, 8 to 10 minutes.

Add the garlic and tomato paste, then cook, stirring, until the paste begins to brown and slightly sticks to the pan, about 1 minute. Add the potatoes and broth, then bring to a simmer. Stir in the pasta and ½ teaspoon salt. Cook, uncovered and stirring occasionally to keep the pasta from sticking, until the vegetables are tender and the pasta is al dente, about 15 minutes; adjust the heat as needed to maintain a brisk simmer.

Off heat, taste and season with salt and pepper. Serve drizzled with additional oil.

Notes

Known as pasta e patate, this rustic Italian carb-on-carb soup is hearty and satisfying, and it comes together easily with ingredients you likely already have in the pantry. It’s also a great way to use up those odds and ends of pasta lingering in your cupboard, so feel free to mix whatever small shapes you have on hand. To boost the flavor, add some simple garnishes; see suggestions below.