Italian Broccoli and Potato Soup with Pasta (No Cream)
Easy and hearty Italian Broccoli and Potato Soup with Pasta that is inexpensive and full of flavor.
Equipment
- soup pot
Ingredients
- 2 heads Broccoli Cut flowerets and stem into small pieces
- 2 medium Russet Potatoes Peeled and cut into bite-size pieces
- 1 tablespoon Olive Oil
- 1 medium Onion Diced
- 1 tablespoon Garlic Minced
- 8 cups Chicken Broth
- 1 piece Parmesan Cheese Rind
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper Ground
- 1 cup Thin Spaghetti Broken by hand into 2-3 inch pieces or any other small pasta shape
Instructions
- In a soup pot, saute the onion in the olive oil until it starts to become tender. Add the garlic and saute for 1 minute or just until fragrant.
- Stir in the chicken broth and bring it to a boil. Add the broccoli, potatoes, salt pepper, and the parmesan rind. Cook for 10 minutes or until the broccoli is cooked through.
- Stir in the pasta, bring the soup back to a slow boil, and cook for 10 minutes or until the pasta is tender. Remove the parmesan rind and serve. You can drizzle a little olive oil and sprinkle grated parmesan cheese on the soup if you like.
Notes
This simple soup can be made vegetarian by substituting vegetable broth. You could also just use water, but you will need to adjust the seasonings.
Nutrition
Serving: 8servingsCalories: 241kcalCarbohydrates: 44gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 1075mgPotassium: 836mgFiber: 6gSugar: 5gVitamin A: 954IUVitamin C: 140mgCalcium: 101mgIron: 2mg
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