Italian Potato Soup with Pesto

United States Potato Board
  • Yield: 6 servings


1teaspoon oil
2ounces prosciutto, chopped
1cup onion, chopped
1cup chopped carrot
1cup sliced celery
1teaspoon bottled garlic
2 1/2cups peeled cubed russet potato
6cups reduced sodium chicken broth
1 rind Parmgiano Reggiano cheese (about 3 inches long)
1/4cup sun-dried tomato paste or Italian tomato paste
1 1/2cups sliced and halved zucchini
Salt and pepper
4teaspoons jarred pesto


  1. Cook prosciutto, onion, carrot, celery and garlic in Dutch oven 5 minutes. Add potatoes, chicken broth and rind. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Add sun-dried tomato paste and zucchini; cook 5 minutes more. Remove and discard rind and season to taste with salt and pepper. Spoon into soup bowls, top each serving with 1 teaspoon pesto. Serve with crusty bread.

Recipe courtesy of the United States Potato Board



Nutritional Info *per serving

  • Calories 153
  • Fat 6g
  • Cholesterol 13mg
  • Sodium 998mg
  • Potassium 770mg
  • Carbohydrate 36g
  • Fiber 5g
  • Protein 12g
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