Pasta e Patate (Italian Potato Soup)

Steps

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1. 1
   Finely dice the yellow onion and celery. The celery is essential and should not be omitted as it provides crucial flavor. Do not add carrots to this recipe.
   ▶ ≈0:12
2. 2
   Add the onion and celery to a soup pot with a little olive oil and sauté on gentle heat.
   ▶ ≈0:51
3. 3
   While the vegetables sauté, dice the potatoes. Use russet or Idaho potatoes which have higher starch content to create a rich, creamy soup.
   ▶ ≈1:04
4. 4
   Add the diced potatoes to the sautéed onions and celery. Pour in water (not stock) and add tomato product—crushed tomato, tomato paste, marinara sauce, or fresh diced tomatoes work well, but avoid anything too sweet like ketchup.
   ▶ ≈1:37
5. 5
   Add the Parmesan cheese rind, basil (fresh or frozen), and salt. Simmer for about 45 minutes until the potatoes are very tender and the water has reduced significantly.
   ▶ ≈1:51
6. 6
   Once the potatoes are tender, add the short pasta directly to the pot. Use ditalini, elbows, or mixed small pasta shapes—the key is that they all cook in the same amount of time.
   ▶ ≈2:25
7. 7
   Continue cooking until the pasta is tender and adjust the seasoning to taste. Ladle into bowls and top generously with extra virgin olive oil, freshly cracked black pepper, and plenty of Parmesan cheese.
   ▶ ≈2:44