Potato Soup with Pesto and Pasta
4 servings
40 minutes
Potato soup with pesto and pasta is a harmonious blend of classic European comfort and aromatic Italian flair. Hearty and velvety, it offers a rich taste of potatoes, cream, and tender pancetta, complemented by the freshness of pesto. The origins of this dish trace back to traditional village kitchens in Europe that value simple yet rich flavors. Pesto adds an elegant depth with its nutty-herb character, while pasta makes the soup more filling. Ideal as a warming lunch on a cool day or as an exquisite first course for dinner. The finishing touch is a sprinkle of parmesan that enhances the creamy texture and rich flavor.
1
Place a pot of water on the fire and boil the chicken broth set for 20 minutes.
- Chicken broth: 300 ml
2
To prepare pesto, blend pine nuts, fresh parsley, basil, parmesan (leave some for garnishing the soup), garlic, and olive oil for 2 minutes until smooth.
- Pine nuts: 40 g
- Parsley: 40 g
- Basil: 10 g
- Grated Parmesan cheese: 60 g
- Garlic: 2 cloves
- Olive oil: 110 ml
3
Peel and dice the potatoes.
- Potato: 200 g
4
In a pot, sauté the pancetta over medium heat for 4 minutes. Add olive oil, potatoes, and onions, and continue cooking, stirring constantly, for 10 minutes.
- Pancetta: 30 g
- Olive oil: 110 ml
- Potato: 200 g
- Onion: 200 g
5
Add chicken broth and milk to the pot, bring to a boil, and let simmer on low heat for 10 minutes.
- Chicken broth: 300 ml
- Milk: 300 ml
6
Add the pasta and continue to cook on low heat for another 10-12 minutes.
- Conchiglie pasta: 40 g
7
Add cream and cook for another 5 minutes. Add parsley and 2 tablespoons of pesto. Season to taste.
- Cream: 80 ml
- Parsley: 40 g
- Grated Parmesan cheese: 60 g
8
Serve the soup after sprinkling with parmesan.