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    Home » Recipes » Pasta

    Potato Pasta Kale Soup

    by Mindy Boyd · Published: Jan 20, 2019 · Updated: Mar 26, 2022

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    ⏲️ 1 hour hr
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    Potato Pasta Kale Soup is a healthy and hearty soup. It is perfect for an appetizer or main course and I have a vegan option, too!

    My husband likes some soups, but does not consider soup as a meal. But he liked this Potato Pasta Kale Soup and was even satisfied after we ate it for dinner.

    I am pretty lucky because he will eat almost anything.

    This soup also doesn’t have meat in it so I was pretty surprised that he liked it so much.

    I was also glad that he didn’t feel like he needed to eat something with meat in it later.

    Potato Pasta Kale Soup is a hearty Italian soup that features tomatoes, paprika, fresh thyme and rosemary. Vegan/vegetarian option available.
    Potato Pasta Kale Soup is a hearty Italian soup that features tomatoes, paprika, fresh thyme and rosemary. Vegan/vegetarian option available.

    My daughter and I also liked it very much.

    Potatoes are one of my favorite foods and pasta is one of hers so there was a favorite element for both of us.

    I love it when that happens.

    We all really liked how good this Potato Pasta Kale Soup is for us.

    I chose to use chicken broth in this recipe, but if you use vegetable stock then it would be vegan/vegetarian.

    It is so flavorful and hearty that you won’t even miss the meat. Really!

    Potato Pasta Kale Soup is a hearty Italian soup that features tomatoes, paprika, fresh thyme and rosemary. Vegan/vegetarian option available.

    Potato Pasta Kale Soup is a hearty Italian soup that features tomatoes, paprika, fresh thyme and rosemary. Vegan/vegetarian option available.

    Potato Pasta Kale Soup has quite a few ingredients, but it is a pretty easy recipe to make.

    You can add a bay leaf if you like, just take it out before serving.

    This is great with crusty bread or biscuits.

    You could also sprinkle some grated Parmesan cheese on top of each bowl of soup, if you like.

    Potato Pasta Kale Soup is a hearty Italian soup that features tomatoes, paprika, fresh thyme and rosemary. Vegan/vegetarian option available.

    I chose to use trottole pasta in this Potato Pasta Kale Soup because it is a short-cut pasta, but each piece is pretty large.

    I found it worked well with the chunks of potatoes. Trottole kind of look like corkscrews.

    Try these soup recipe next!

    • Chicken Pastina Soup
    • Weight Watchers Taco Soup
    • Rustic Italian Sausage Tortellini Soup
    Potato Pasta Kale Soup is a hearty Italian soup that features tomatoes, paprika, fresh thyme and rosemary. Vegan/vegetarian option available.

    Potato Pasta Kale Soup

    Mindy Boyd
    Potato Pasta Kale Soup is a hearty Italian soup that features tomatoes, paprika, fresh thyme and rosemary. Vegan/vegetarian option available.
    5 from 10 votes
    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Appetizer, Main Course, Soup
    Cuisine American
    Servings 8

    Ingredients
      

    • 3 tablespoons extra virgin olive oil
    • 1 large onion chopped
    • 1 1/2 cups carrot peeled and cut into thick slices
    • 1 cup celery sliced into thick slices
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon salt divided
    • 1 sprig thyme
    • 1 tablespoon chopped rosemary
    • 1 teaspoon chopped garlic
    • 1 teaspoon paprika
    • 1 can Italian style tomatoes 14.5 ounces
    • 8 cups chicken stock vegetable stock can be substituted to make this dish vegetarian/vegan
    • 2 pounds potatoes peeled and cut into 1″-2″ chunks
    • 8 ounces large short-cut pasta I used trottole
    • 4 cups kale ribs removed and chopped
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    Instructions
     

    • Heat olive oil in a large heavy pot over medium-high heat (I use a Dutch oven). When the oil is hot add onion, carrot and celery; sprinkle with pepper and half of the salt. Cook until the vegetables are softened, stirring often, about 10 minutes. Adjust heat if necessary so the vegetables don’t brown.
    • Add thyme sprig, rosemary, garlic, paprika, and remaining 1/4 teaspoon salt; cook for 1 minute. Add tomatoes, chicken (or vegetable) stock and potatoes. Bring to a boil, add potatoes and reduce heat to a brisk simmer. Cook until potatoes are tender, 12-15 minutes.
    • Stir in kale and pasta and cook for 10 minutes or until pasta is done. Remove thyme sprig before serving.

    Notes

    Nutritional information is approximate.

    Nutrition Facts

    Calories: 356kcal | Carbohydrates: 55g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 543mg | Potassium: 1050mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7560IU | Vitamin C: 57mg | Calcium: 131mg | Iron: 3mg
    Tried this recipe?Let us know how it was with a comment below.

    Recipe adapted form New York Times Cooking.

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    Potato Pasta Kale Soup is a hearty Italian soup that features tomatoes, paprika, fresh thyme and rosemary. Vegan/vegetarian option available.

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    Reader Interactions

    Comments

    1. Maria duque says

      April 03, 2024 at 4:46 pm

      5 stars
      Just made it!!!!! Love it. Add chorizo Sliced. Very comforting soup.

      Reply
      • Mindy Boyd says

        April 03, 2024 at 6:23 pm

        We are so glad you loved it, thanks for commenting!

        Reply
    2. Sarah says

      September 29, 2019 at 1:42 pm

      This looks delicious. We love soup, especially once fall hits and through the winter. However, we don’t eat a huge variety of it, though I would like to try others. This one looks hearty and easy to make. Will definitely give it a try.

      Reply
      • Mindy Boyd says

        October 12, 2019 at 11:07 pm

        It is a very satisfying soup, I hope you like it!

        Reply
    3. Siobhan says

      May 08, 2019 at 2:22 pm

      I made this in an Instant Pot pressure cooker last night and it was very tasty! (For anyone interested in making it on a pressure cooker, I sauted the carrots, celery etc, in the pot on medium heat for about 5 minutes, added the herbs, tomato and diced potato and sauted for another 7 minutes, then added the broth, kale and pasta and pressure cooked it on the “Soup” setting for 7 minutes.)

      Reply
      • Mindy Boyd says

        May 10, 2019 at 10:33 am

        Thanks for sharing. I have not ventured into the instant pot world yet, perhaps I should?

        Reply
    4. angiesrecipes says

      January 20, 2019 at 10:07 pm

      Definitely my kind of soup! So very comforting and warming…perfect for the freaking cold weather we have here.

      Reply
      • Mindy Boyd says

        February 03, 2019 at 11:26 am

        It was pretty cold here in Kansas last week, but we are having spring-like weather this week. Thanks!

        Reply
    5 from 10 votes (9 ratings without comment)

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