×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Italian Veggie Potato Soup

Parmesan rinds add great flavor to soups and stews. Simply simmer them with the soup for 20 minutes, then remove and discard.

Share this

Print Recipe
Potato Type: Russet
Prep Method: Boiled

Dish

Soup

Prep Time

15 Mins

Cook Time

15 Mins

Serving

Serves 6

Description

Parmesan rinds add great flavor to soups and stews. Simply simmer them with the soup for 20 minutes, then remove and discard.

Ingredients

  • 1 teaspoon oil
  • 2 ounces prosciutto, chopped
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 cup sliced celery
  • 1 teaspoon bottled garlic
  • 2 1/2 cups peeled cubed russet potato
  • 6 cups reduced sodium chicken broth
  • 1/4 cup sun-dried tomato paste or Italian tomato paste
  • 1 1/2 cups sliced and halved zucchini
  • 4 teaspoons jarred pesto
  • Salt and pepper to taste

Preparation

  1. Cook prosciutto, onion, carrot, celery and garlic in Dutch oven 5 minutes.
  2. Add potatoes, chicken broth, and rind. Bring to a boil.
  3. Cover, reduce heat and simmer for 15 minutes.
  4. Add sun-dried tomato paste and zucchini; cook 5 minutes more.
  5. Remove and discard rind and season to taste with salt and pepper.
  6. Spoon into soup bowls, top each serving with 1 teaspoon pesto. Serve with crusty bread.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

153

Fat

6g

Sodium

998mg

Cholesterol

13mg

Vitamin C

22mg

Carbohydrates

36g

Fiber

5g

Protein

12g

Potassium

770mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up