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Pasta e Patate (Pasta and Potatoes)

An Italian dish that may seem a little unconventional, pasta paired with potatoes. A soupy pasta dish made with leftover pantry items such as potatoes, veggies, herbs, and mixed pasta.

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Pasta e Patate (Pasta and Potatoes)

Servings: 4
Total Time: 40 minutes
Recipe by: Frankie


2 TBSP olive oil
1 medium onion, diced
1 rib of celery, diced
1 medium carrot, diced
1/2 tsp crushed red pepper
1 pound potatoes, peeled and cut into 1/2-nch pieces
2 garlic cloves, minced
1 tsp dried parsley
1/2 tsp dried rosemary
salt & freshly ground pepper
5 cups chicken stock
8 ounces dry small pasta mix (a mix of macaroni, penne, broken spaghetti, or whatever you have)
freshly grated Parmesan cheese


1. Heat the oil in a dutch oven over medium-high heat. Add the onion, celery, carrot, and crushed red pepper to the hot oil and cook, stirring often, until vegetables are softened, about 5 minutes.

2. Add the potatoes, garlic, parsley, rosemary, 1/2 tsp salt, and 1/4 tsp freshly ground pepper to the pot and stir to combine. Pour in the chicken stock and bring to a boil. Place a lid on the pot and reduce the heat to medium-low. simmer, covered, until potatoes just start to become tender, about 10 minutes.

3. Add the pasta to the pot and stir to combine, if the pasta isn't covered in liquid add a little water. Return to a boil then reduce heat to medium-low. Place the lid back on the dutch oven and simmer, stirring occasionally, until the pasta is cooked, 10 to 15 more minutes. Season with salt & pepper to taste.

4. Ladle into bowls and top with freshly grated Parmesan.


Traditionally this recipe uses what ever vegetables and pastas you have leftover over in your pantry, so use whatever you think might work good.

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Pasta e Patate (Pasta and Potatoes)

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