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Homemade dinner
Soup with pasta and potatoes

Pasta and Potato Soup

Hot, hearty, tasty, and so fragrant! Pasta and potato soup is just right for an everyday family lunch. This easy first course is a hit with kids and grown-ups alike — and it's ready in just 40 minutes!

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken breast

200

Potatoes

Pasta

0.5

Onion

Carrots

Garlic

Bay leaf

Water

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 11 % 1 g

Carbohydrates 67 % 6 g

41 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make pasta and potato soup? Gather your ingredients. This one is made on chicken broth, but you can use any kind of meat, or vegetable broth instead. Any pasta works — I like the smaller shapes.
Step 2:

Rinse the chicken breast under running water, then put it in a pot. Cover with water, bring to a boil, and cook for 20 minutes. Skim off the foam as it forms. When the meat is cooked, cut it into pieces and return it to the pot. Peel the potatoes, cut them into small pieces, and drop them into the boiling broth with the meat. Cook for 15 minutes.
Step 3:

Peel and rinse the onion and carrot. You can grate the carrot or just slice it into rounds or sticks.
Step 4:

Pour a little vegetable oil into a skillet and add the prepped vegetables. Fry the onion and carrot over low heat for 2–3 minutes. The onion will turn translucent and the carrot will soften.
Step 5:

Transfer the sautéed vegetables to the pot. Add the pasta and cook everything together, going by the pasta's cook time — about 10 minutes. Leave the pasta slightly underdone.
Step 6:

The soup is ready! Stir in the chopped garlic, the bay leaf, and a little chopped fresh herbs. Take the pot off the heat, cover, and let it rest for another 10 minutes. In that time the pasta finishes cooking in the hot soup. Enjoy!

For cooking, it's best to use filtered or bottled water with a neutral taste. Tap water can leave the dish with an off, characteristic aftertaste.
For how to cook pasta properly, how to get it al dente, how to choose a quality product, and much more, see the article "Pasta — the fine points of choosing and the secrets of cooking it."
Important! Whether or not the recipe gives an exact amount of water, it's best to go by your own taste (thick or brothier soup), the size of your pot, and the ingredients you're using. Keep in mind the author has their own idea of how much meat, potato, grain, and so on belongs in the soup, and it may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a small tasting batch for one or two people: scale all the ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some liquid will boil off as it cooks. After tasting a small portion, you can adjust both the liquid and the ratio of ingredients to suit you. After that, like most seasoned cooks, you'll be able to add the water and ingredients by eye.