Tomato Potato Soup

by Elisa Constantini 3:00 AM, April 19, 2018

Aired April 19, 2018

Serves 6

When she was 78 years old, she proved that it’s never too late to publish your first cookbook. Now, Italian cook Elisa Constantini is back on our show with her second cookbook Italian Moms, to share a vegetarian soup that’s as hearty as it is delicious.


½ cup olive oil
5-6 garlic cloves, minced
4 medium potatoes, peeled and cut into small cubes
Salt and black pepper
2 (28-ounce) cans crushed tomatoes with basil
2 teaspoons tomato paste
½ cup chopped fresh parsley
¼ cup dry oregano
1 bay leaf
1 pound dry ditalini, mezzaluna pasta, or mini ravioli (a family favorite)
½ cup heavy cream
¼ cup freshly grated Pecorino Romano cheese


In a large saucepan, sauté oil and garlic over medium heat for 2-3 minutes. Gradually add the potatoes and a pinch of salt and pepper, and continue to sauté for 5-7 minutes.

In another large saucepan, place the crushed tomatoes, tomato paste, parsley, oregano, bay leaf, 2 tablespoons salt, and a pinch of pepper, and bring to a boil over medium heat. Stir occasionally to avoid burning. Add the potato mixture and 3 cups of water, reduce the heat, and simmer for 1 hour.

Bring a pot of water to a boil and cook the pasta until al dente, according to the package instructions. As your pasta is cooking, add the heavy cream to the tomato and potato mixture. (The potatoes should be soft, but not falling apart.) Add additional salt to taste. Drain the pasta well and add to the tomato and potato mixture. Ladle into bowls and garnish with the cheese.

Excerpt from Italian Moms: Something Old, Something New by Elisa Constantini with Frank Constantini. Copyright © 2017 by Elisa Constantini with Frank Constantini. Used with permission by Sterling Epicure. All rights reserved.


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