Italian Potato Soup

Italian Potato Soup

This recipe is comfort food at its best. There is nothing better than nice chunks of potatoes, carrots and zucchini swimming in a chicken broth and flavored with pancetta, onions, shallots and parsley.



  • 3oz of pancetta, chopped
  • 1 medium yellow onion, sliced
  • 1 shallot, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 Tbls of extra virgin olive oil
  • 1 Tbls of butter
  • 2 celery stalks, chopped
  • 3 carrots, cut into chunks
  • 2 zucchini, diced
  • 3 cups of white potatoes, diced
  • 6 fresh basil leaves, shredded
  • 1/4 cup of fresh flat leaf Italian parsley
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 5 cups of chicken or vegetable broth
  • 1/2 cup of fresh grated Parmesan cheese 



  • In a large pot, saute the pancetta, onions, shallot and garlic in the olive oil and butter until the pancetta is slightly crisp.
  • Stir in the celery, carrots, zucchini, potatoes, basil and parsley.
  • Season with salt and pepper and cook covered for about 10 to 15 minute stirring on occasion.
  • Add the broth and bring to a boil.
  • Reduce the heat and simmer for about 30 to 40 minutes.
  • Transfer soup to a bowl and top with parmesan cheese. 

    Serves 6 to 8 people

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