Tomato and Potato Soup


Tomato and Potato Soup



Serves 4

  • 1/4 cup extra virgin olive oil + more for finishing
  • 1 small onion, peeled and chopped
  • 1 russet potato, peeled and chopped
  • 1 cup canned or jarred whole peeled tomatoes, chopped with their juices
  • 1-quart chicken stock
  • 1 3/4 cups water
  • 5 ounces broken spaghetti, broken into 1-inch pieces
  • 1 cup shredded parm
  • Salt pepper
  • Finish with olive oil


In a medium pot, add the olive and onion. Sauté on medium heat for 2-3 minutes. Add potato and a generous pinch of sea salt, stir to coat, and continue cooking until onions are tender. Add tomatoes and cook for 3-5 minutes, stirring occasionally. Add the stock and water. Bring to a boil. Cook for 8-10 minutes or until the potato is tender and cooked through. Taste and season with sea salt and pepper. While it is still boiling, add the pasta, stir, and cook until al dente. Remove from the heat. Stir in shredded cheese. Taste and season if necessary with sea salt. Scoop into bowls and top with a drizzle of olive oil, a sprinkle of parm, and some freshly cracked black pepper.

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