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.
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!
Share the ingredient list
The secret to this recipe is the mixed pasta shapes,have fun with them!
