Pasta Soup with Potatoes and Provola Cheese
Pasta soup with potatoes and provola is a first course famously part of the Neapolitan tradition, mostly loved for its warming and nourishing taste. A recipe made of leftovers of different pasta aiming to avoid food-waste.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
35 min (COOK TIME: 25 min / PREP TIME: 10 min)
Easy
4 people
Ingredients
-
350
g
mixed pasta leftovers
-
250
g
Polpa (Finely Chopped Tomatoes)
-
150
g
Provola Cheese
-
40
g
of grated Parmesan Cheese
-
1
little
white onion
-
1
carrot
-
1
stick
of celery
-
40
ml
of Extra Virgin Olive Oil
-
2
potatoes
-
1,4
l
water
(approximately)
-
salt
-
pepper
-
The secret to this recipe is the mixed pasta shapes,have fun with them!
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Pasta Soup with Potatoes and Provola Cheese: Method
- Wash the celery, carrot and onion and peel them, keeping the scraps aside to make the broth.
- Chop the vegetables and brown them with oil in a large pot.
- Put the vegetable scraps in a saucepan and add the water and salt, bring to a boil.
- Peel the potatoes and cut them into chunks, add them to the sautéed vegetables, sprinkle with salt and cook for a few minutes over low heat.
- Add the Polpa (Finely Chopped Tomatoes), a ladle of broth and cook until the potatoes are tender.
- Combine various pieces of pasta shapes you have to finish. If you have long pasta, break it.
- Add the pasta to the pot and pour the broth (to which you will have removed the vegetable scraps).
- Bring the pasta to cooking, possibly adding hot water. When the pasta is almost ready and you have obtained a creamy soupe add the cheese and provola cut into cubes.
- Serve hot with a drizzle of oil and a sprinkling of pepper.
