Italian Potato Soup with Pesto

  • Yield 6 servings

Parmesan rinds add great flavor to soups and stews. Simply simmer them with the soup for 20 minutes, then remove and discard.

United States Potato Board


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





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