Pasta and potato soup

By the GetYourMacros team · 24 September 2026

The Neapolitan dish where the potatoes collapse into the sauce and the pasta cooks in it.

• Time 40 min
• Course First course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 150 g Potatoes
• 70 g Pasta
• 60 g Tomato passata
• 30 g Onion
• 20 g Parmesan
• 8 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the potatoes into rough two-centimetre cubes: the small pieces break down into the sauce, the big ones stay whole.
2. Soften the chopped onion in the extra virgin olive oil for five minutes, without letting it colour.
3. Add the potatoes, stir for two minutes, then pour in the tomato passata and barely cover with boiling water.
4. Cook for twenty minutes over medium heat until the potatoes give under a fork and the liquid has thickened.
5. Tip the pasta straight into the pot and cook it stirring often, adding hot water a little at a time as you would for a risotto.
6. Take it off the heat when the pasta is al dente and the texture is creamy, stir in the grated parmesan and serve after two minutes' rest.

Tips

• It should be served tight, neither soupy nor dry: if it runs off the spoon it needs a few more minutes.
• Use short mixed pasta, or snap spaghetti by hand the way they do in Naples.

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