Pasta soup with potatoes and provola cheese

Pasta soup with potatoes and provola cheese

Pasta soupe 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.

cooking sketch 35 min (COOK TIME: 25 min / PREP TIME: 10 min)

4 people

Ingredients

  • 350 g mixed pasta leftovers
  • 250 g Mutti 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 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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Method

  1. Wash the celery, carrot and onion and peel them, keeping the scraps aside to make the broth.
  2. Chop the vegetables and brown them with oil in a large pot.
  3. Put the vegetable scraps in a saucepan and add the water and salt, bring to a boil.
  4. 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.
  5. Add the Mutti Finely Chopped Tomatoes, a ladle of broth and cook until the potatoes are tender.
  6. Combine various pieces of pasta shapes you have to finish. If you have long pasta, break it.
  7. Add the pasta to the pot and pour the broth (to which you will have removed the vegetable scraps).
  8. 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.
  9. Serve hot with a drizzle of oil and a sprinkling of pepper.


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Also made with: Polpa


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