Zuppa of Fusilli and Potato Recipe

Name: Zuppa of Fusilli and Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 large onion, finely chopped; 2 medium carrots, finely chopped; 2 medium celery ribs, finely chopped; 1 garlic clove, minced; 1 medium yellow boiling potato, peeled, cut into quarters, and thinly sliced (Yukon Gold); ¼ cup tomato paste; red pepper flakes, a pinch (to taste); 6 cups defatted chicken broth or 6 cups vegetable broth; 2 cups water; 12 lb fusilli; salt; fresh ground black pepper; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; 2 tablespoons freshly grated parmigiano-reggiano cheese

Servings: persons

1 teaspoon olive oil
1 large onion, finely chopped
2 medium carrots, finely chopped
2 medium celery ribs, finely chopped
1 garlic clove, minced
1 medium yellow boiling potato, peeled, cut into quarters, and thinly sliced (Yukon Gold)
¼ cup tomato paste
red pepper flakes, a pinch (to taste)
6 cups defatted chicken broth or 6 cups vegetable broth
2 cups water
12 lb fusilli
salt
fresh ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons freshly grated parmigiano-reggiano cheese

1
Heat the oil in a heavy 4-quart saucepan over med-high heat.
2
Add the onion, carrots, celery, and garlic and cook, stirring, until they begin to soften, 2-3 minutes.
3
Stir in the potato, tomato paste, pepper flakes, broth, and water.
4
Bring to a boil, cover the pan, decrease the heat to med-low, and simmer until the potato is falling apart tender, 20-25 minutes.
5
Increase the heat to med-high, add the fusilli, and cook, stirring frequently, until the pasta is tender but firm (al dente), about 10 minutes.
6
Season with salt and pepper to taste, then stir in the parsley and basil.
7
Serve with cheese.

728

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 large onion, finely chopped, 2 medium carrots, finely chopped, 2 medium celery ribs, finely chopped, and more.

Yes, Zuppa of Fusilli and Potato falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zuppa of Fusilli and Potato

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