Pasta e Patate (Neapolitan Pasta and Potato Soup)
A thick, comforting Neapolitan dish of potatoes and small pasta cooked in a savoury soffritto and parmesan broth.
Made with Soffritto and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the olive oil in a large pan over a medium heat. Add your ready made soffritto (see the base recipe) and the tomato purée and stir for 2 minutes.
- 2
Add the potatoes, bay leaf and your homemade vegetable stock (see the base recipe). Bring to the boil, then simmer for 12 minutes until the potatoes begin to soften.
12 min - 3
Crush a few of the potato cubes against the side of the pan to thicken the broth.
- 4
Stir in the pasta and cook for 8 to 10 minutes, or to the packet time, stirring often so it does not stick. Add splashes of hot water if the pan gets dry.
10 min - 5
The finished dish should be thick like a very loose stew, not a soup. Take off the heat and stir in half the cheese. Rest for 3 minutes.
- 6
Serve in warm bowls with the remaining cheese and a drizzle of olive oil.
Tips
- Stir often. The starch from the potato makes this dish catch easily.
- Add a parmesan rind to the pot while it simmers for extra savoury flavour. Remove it before serving.
- Use a mix of leftover short pasta shapes if you like. That is the traditional way.
Storing and freezing
Best eaten fresh, as the pasta keeps absorbing liquid. Leftovers keep 1 day in the fridge. Add water when reheating and make sure it is steaming hot all the way through.
Questions
Can I make it gluten free?
Yes. Use gluten free small pasta and check the stock and cheese. Gluten free pasta cooks faster and breaks down easily, so add it for the last 6 to 7 minutes.
Can I make it vegan?
Yes. Leave out the cheese and add 1 tbsp nutritional yeast, plus a pinch more salt. A smoked paprika pinch also adds depth.
More made with soffritto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.