Sicilian Potato and Pasta Soup

Recipe from

Food & Wine


1 medium onion, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons tomato paste
1 pound Yukon Gold or other waxy potatoes, cut into 3/4-inch cubes
3 good-quality vegetable bouillon cubes, dissolved in 1 cup of boiling water
1/4 teaspoon crushed red pepper
1 cup tubetti or other small pasta
1 large tomato, cut into 3/4-inch dice
3 tablespoons finely chopped mixed herbs, such as flat-leaf parsley, basil and sage
1/2 cup mascarpone or sour cream


In a saucepan, cook the onion in the oil over moderate heat, stirring, until just softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the potatoes, bouillon, crushed pepper and 5 cups of water. Cover and bring to a boil. Stir in the pasta and cook until al dente, about 10 minutes. Stir in the tomato and herbs and cook for 1 minute longer. Season with salt and serve with mascarpone.

Wine Recommendation: 1995 Corvo Bianco or 1995 Regaleali Bianco, both from Sicily.

Grace Parisi,

Food & Wine

September 1997
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