Potato Pasta Kale Soup
Potato Pasta Kale Soup is a hearty Italian soup that features tomatoes, paprika, fresh thyme and rosemary. Vegan/vegetarian option available.
Servings: 8
Calories: 356kcal
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
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
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