Zuppa of Fusilli and Potato

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READY IN: 1hr 5mins
Recipe by ratherbeswimmin

In 'Saved By Soup' by Judith Barrett

Ingredients Nutrition


  1. Heat the oil in a heavy 4-quart saucepan over med-high heat.
  2. Add the onion, carrots, celery, and garlic and cook, stirring, until they begin to soften, 2-3 minutes.
  3. Stir in the potato, tomato paste, pepper flakes, broth, and water.
  4. Bring to a boil, cover the pan, decrease the heat to med-low, and simmer until the potato is falling apart tender, 20-25 minutes.
  5. Increase the heat to med-high, add the fusilli, and cook, stirring frequently, until the pasta is tender but firm (al dente), about 10 minutes.
  6. Season with salt and pepper to taste, then stir in the parsley and basil.
  7. Serve with cheese.

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