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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Zuppa of Fusilli and Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions