Potato Penne Soup Recipes

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BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP



BLT and P (Bacon, Leek, Tomato and Potato) Soup image

Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

Extra-virgin olive oil, for drizzling
6 slices lean, smoky good quality bacon, chopped into 1/2-inch pieces
3 small ribs celery from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, trimmed of rough tops and roots
1 bay leaf
Salt and pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 (15-ounce) can petite diced tomatoes, drained
Handful flat-leaf parsley, finely chopped
Crusty bread, for dunking and mopping

Steps:

  • Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
  • Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
  • Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

PEAS AND POTATO SOUP WITH TARRAGON PESTO



Peas and Potato Soup with Tarragon Pesto image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

Soup
2 tablespoons extra-virgin olive oil
1/4 pound pancetta or bacon, finely diced, optional
2 onions, chopped
4 cloves garlic, chopped
2 large starchy potatoes, peeled and diced 1/2-inch
Salt and freshly ground black pepper
1 large head escarole, cleaned and chopped
A few grates nutmeg
1 quart chicken or vegetable stock-in-a-box
3 cups water
2 cups frozen peas
1/4 cup ditalini pasta
Pesto
1 small bunch or packaged tarragon, leaves picked, about 3/4 to 1 cup loosely packed
A generous handful flat-leaf parsley
3 to 4 tablespoons toasted pine nuts or shelled pistachio nuts
1 clove garlic, grated or flattened into paste
1 lemon, zested and juiced (1 tablespoon)
1/3 cup extra-virgin olive oil
About 1/4 to 1/3 cup grated Parmigiano-Reggiano

Steps:

  • Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan. Add the pancetta, if using, the onions and the garlic. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste. Cover the pan and cook for 5 minutes more, stirring occasionally. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes. Stir in the stock and water and bring the soup to a boil. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool. Store for a make-ahead meal. Bring the soup, covered, to a boil over medium-high heat. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes. Turn off the heat and serve in shallow bowls garnished with pesto.
  • Pesto:
  • Put the herbs into food processor along with the nuts and grated garlic. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning. Cover and store in the refrigerator. Bring to room temp when ready to use.

POTATO PENNE SOUP



Potato Penne Soup image

A very tasty, light creamy potato, penne and vegetable soup. An excellent variety of ingredients to suit all tastes.

Provided by William Anatooskin

Categories     Vegetable Soup

Yield 18

Number Of Ingredients 19

½ cup margarine
1 onion, chopped
10 cups water
2 large carrots, chopped
5 potatoes, peeled and cubed
½ cup pearl barley
2 (14.5 ounce) cans fat-free chicken broth
1 cup penne pasta
3 stalks celery, chopped, with leaves
4 tablespoons chicken bouillon powder
1 red bell pepper, diced
1 green bell pepper, chopped
½ teaspoon ground white pepper
1 ½ cups cauliflower florets, broken into bite size pieces
⅜ cup chopped fresh parsley
¾ teaspoon dried thyme
3 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons soy sauce

Steps:

  • In a large saute pan, melt margarine, add onions and cook over medium heat until translucent. Reduce heat to low.
  • In a large stock pot, add water and bring to a boil. Add carrots, potatoes, pearl barley, and cook for 10 minutes. Add chicken broth, penne, celery (including leaves), chicken soup base, red bell pepper and green bell pepper and bring back to a boil. Reduce heat and cook for 15 minutes.
  • Add white pepper, cauliflower florets, parsley, thyme and cook for an additional 5 minutes.
  • In a food processor or blender, puree 3 cups of all-ready cooked soup and return to stock pot.
  • In a small mixing bowl, mix together flour and 3/4 cup whole milk; blend well. Add flour mixture to the cooked onions and mix well. Gradually add remainder of milk, stirring constantly until soup is heated through.
  • Add onion mixture to soup and stir. Add soy sauce and bring to a boil. Adjust seasonings to taste and serve soup hot.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 23.4 g, Cholesterol 3.5 mg, Fat 6.4 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 740.5 mg, Sugar 3.7 g

POTATO PENNE SOUP



Potato Penne Soup image

A very tasty, light creamy potato, penne and vegetable soup. An excellent variety of ingredients to suit all tastes.

Provided by William Anatooskin

Categories     Vegetable Soup

Yield 18

Number Of Ingredients 19

½ cup margarine
1 onion, chopped
10 cups water
2 large carrots, chopped
5 potatoes, peeled and cubed
½ cup pearl barley
2 (14.5 ounce) cans fat-free chicken broth
1 cup penne pasta
3 stalks celery, chopped, with leaves
4 tablespoons chicken bouillon powder
1 red bell pepper, diced
1 green bell pepper, chopped
½ teaspoon ground white pepper
1 ½ cups cauliflower florets, broken into bite size pieces
⅜ cup chopped fresh parsley
¾ teaspoon dried thyme
3 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons soy sauce

Steps:

  • In a large saute pan, melt margarine, add onions and cook over medium heat until translucent. Reduce heat to low.
  • In a large stock pot, add water and bring to a boil. Add carrots, potatoes, pearl barley, and cook for 10 minutes. Add chicken broth, penne, celery (including leaves), chicken soup base, red bell pepper and green bell pepper and bring back to a boil. Reduce heat and cook for 15 minutes.
  • Add white pepper, cauliflower florets, parsley, thyme and cook for an additional 5 minutes.
  • In a food processor or blender, puree 3 cups of all-ready cooked soup and return to stock pot.
  • In a small mixing bowl, mix together flour and 3/4 cup whole milk; blend well. Add flour mixture to the cooked onions and mix well. Gradually add remainder of milk, stirring constantly until soup is heated through.
  • Add onion mixture to soup and stir. Add soy sauce and bring to a boil. Adjust seasonings to taste and serve soup hot.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 23.4 g, Cholesterol 3.5 mg, Fat 6.4 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 740.5 mg, Sugar 3.7 g

POTATO PENNE SOUP



Potato Penne Soup image

A very tasty, light creamy potato, penne and vegetable soup. An excellent variety of ingredients to suit all tastes.

Provided by William Anatooskin

Categories     Vegetable Soup

Yield 18

Number Of Ingredients 19

½ cup margarine
1 onion, chopped
10 cups water
2 large carrots, chopped
5 potatoes, peeled and cubed
½ cup pearl barley
2 (14.5 ounce) cans fat-free chicken broth
1 cup penne pasta
3 stalks celery, chopped, with leaves
4 tablespoons chicken bouillon powder
1 red bell pepper, diced
1 green bell pepper, chopped
½ teaspoon ground white pepper
1 ½ cups cauliflower florets, broken into bite size pieces
⅜ cup chopped fresh parsley
¾ teaspoon dried thyme
3 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons soy sauce

Steps:

  • In a large saute pan, melt margarine, add onions and cook over medium heat until translucent. Reduce heat to low.
  • In a large stock pot, add water and bring to a boil. Add carrots, potatoes, pearl barley, and cook for 10 minutes. Add chicken broth, penne, celery (including leaves), chicken soup base, red bell pepper and green bell pepper and bring back to a boil. Reduce heat and cook for 15 minutes.
  • Add white pepper, cauliflower florets, parsley, thyme and cook for an additional 5 minutes.
  • In a food processor or blender, puree 3 cups of all-ready cooked soup and return to stock pot.
  • In a small mixing bowl, mix together flour and 3/4 cup whole milk; blend well. Add flour mixture to the cooked onions and mix well. Gradually add remainder of milk, stirring constantly until soup is heated through.
  • Add onion mixture to soup and stir. Add soy sauce and bring to a boil. Adjust seasonings to taste and serve soup hot.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 23.4 g, Cholesterol 3.5 mg, Fat 6.4 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 740.5 mg, Sugar 3.7 g

POTATO PENNE SOUP



Potato Penne Soup image

A very tasty, light creamy potato, penne and vegetable soup. An excellent variety of ingredients to suit all tastes.

Provided by William Anatooskin

Categories     Vegetable Soup

Yield 18

Number Of Ingredients 19

½ cup margarine
1 onion, chopped
10 cups water
2 large carrots, chopped
5 potatoes, peeled and cubed
½ cup pearl barley
2 (14.5 ounce) cans fat-free chicken broth
1 cup penne pasta
3 stalks celery, chopped, with leaves
4 tablespoons chicken bouillon powder
1 red bell pepper, diced
1 green bell pepper, chopped
½ teaspoon ground white pepper
1 ½ cups cauliflower florets, broken into bite size pieces
⅜ cup chopped fresh parsley
¾ teaspoon dried thyme
3 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons soy sauce

Steps:

  • In a large saute pan, melt margarine, add onions and cook over medium heat until translucent. Reduce heat to low.
  • In a large stock pot, add water and bring to a boil. Add carrots, potatoes, pearl barley, and cook for 10 minutes. Add chicken broth, penne, celery (including leaves), chicken soup base, red bell pepper and green bell pepper and bring back to a boil. Reduce heat and cook for 15 minutes.
  • Add white pepper, cauliflower florets, parsley, thyme and cook for an additional 5 minutes.
  • In a food processor or blender, puree 3 cups of all-ready cooked soup and return to stock pot.
  • In a small mixing bowl, mix together flour and 3/4 cup whole milk; blend well. Add flour mixture to the cooked onions and mix well. Gradually add remainder of milk, stirring constantly until soup is heated through.
  • Add onion mixture to soup and stir. Add soy sauce and bring to a boil. Adjust seasonings to taste and serve soup hot.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 23.4 g, Cholesterol 3.5 mg, Fat 6.4 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 740.5 mg, Sugar 3.7 g

SWEET POTATO MUSHROOM PENNE RECIPE BY TASTY



Sweet Potato Mushroom Penne Recipe by Tasty image

Here's what you need: sweet potatoes, olive oil, wild mushroom, butter, fresh sage, chicken stock, cooked penne, sherry wine vinegar, grated parmesan cheese, salt, pepper, amaretti cookies, fresh chives

Provided by Vaughn Vreeland

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 sweet potatoes
2 tablespoons olive oil, divided
6 oz wild mushroom, such as black trumpet or cremini
7 tablespoons butter, divided
1 sprig fresh sage
½ cup chicken stock
¾ lb cooked penne, al dente
1 teaspoon sherry wine vinegar
½ cup grated parmesan cheese, plus more for serving
salt, to taste
pepper, to taste
5 amaretti cookies, crushed, to serve
½ cup fresh chives, chopped, to serve

Steps:

  • Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for 10-12 minutes, until fork-tender.
  • Peel and dice the other sweet potato into 1-centimeter (½ inch) cubes.
  • Carefully scoop the pulp of the cooked sweet potato into a food processor or blender. Add about 1 teaspoon each of salt and pepper and blend under smooth. Add a splash of water if the puree is too thick.
  • In a pan over medium heat, add 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms start to crisp, about 3 minutes.
  • Add 1 teaspoon each salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.
  • Add 6 tablespoons of the butter and sage to the pan and cook until brown bits start to form on the bottom, being very careful to not burn the butter.
  • Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook about 5 minutes, until the potato becomes tender.
  • Stir in the reserved purée and chicken stock. Simmer for two minutes, until the sauce thickens slightly and the mixture comes together smoothly.
  • Add the penne and mushrooms and coat evenly in the sauce.
  • Finish the pasta with 1 tablespoon butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.
  • Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.
  • Enjoy!

Nutrition Facts : Calories 911 calories, Carbohydrate 112 grams, Fat 43 grams, Fiber 7 grams, Protein 19 grams, Sugar 19 grams

SAUSAGE & PENNE SOUP RECIPE - (4.3/5)



Sausage & Penne Soup Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 16

1 pound Italian sausage
1/2 medium onions, chopped
2 large cloves garlic minced
6 cups spinach
2 tablespoon whiskey
4 cups low sodium chicken broth
1/2 (15.5-ounce) can cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dried parsley
1 cup water
1 cup uncooked penne pasta
2 tablespoons butter melted
2 tablespoons flour
4 slices Swiss cheese
1 cup Provel cheese, shredded

Steps:

  • Brown sausage in large saucepan. Add onion and cook until soft; approximately 3 to 4 minutes. Add garlic and cook additional 1 minute. Add spinach and cook until wilted; approximately 3 to 4 minutes. Drain any excess grease. Add whiskey and using spoon remove brown bits from the bottom of the pan. Add chicken broth and simmer 20 to 30 minutes. Add beans, oregano, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender. Turn soup to low. Preheat oven to 400°F. Combine melted butter with flour creating smooth paste (also known as a roux). Add slowly to the soup and stir. Continue cooking on low until slightly thickened. Divide soup between 4 ovenproof bowls. Top with slice of Swiss cheese and 1/4 cup Provel. Bake on cookie sheet for 5 to 7 minutes or until cheese is melted. Turn oven to broil and cook for an additional 1 to 2 minutes or until lightly browned.

POTATO PENNE SOUP



Potato Penne Soup image

A very tasty, light creamy potato, penne and vegetable soup. An excellent variety of ingredients to suit all tastes.

Provided by William Anatooskin

Categories     Vegetable Soup

Yield 18

Number Of Ingredients 19

½ cup margarine
1 onion, chopped
10 cups water
2 large carrots, chopped
5 potatoes, peeled and cubed
½ cup pearl barley
2 (14.5 ounce) cans fat-free chicken broth
1 cup penne pasta
3 stalks celery, chopped, with leaves
4 tablespoons chicken bouillon powder
1 red bell pepper, diced
1 green bell pepper, chopped
½ teaspoon ground white pepper
1 ½ cups cauliflower florets, broken into bite size pieces
⅜ cup chopped fresh parsley
¾ teaspoon dried thyme
3 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons soy sauce

Steps:

  • In a large saute pan, melt margarine, add onions and cook over medium heat until translucent. Reduce heat to low.
  • In a large stock pot, add water and bring to a boil. Add carrots, potatoes, pearl barley, and cook for 10 minutes. Add chicken broth, penne, celery (including leaves), chicken soup base, red bell pepper and green bell pepper and bring back to a boil. Reduce heat and cook for 15 minutes.
  • Add white pepper, cauliflower florets, parsley, thyme and cook for an additional 5 minutes.
  • In a food processor or blender, puree 3 cups of all-ready cooked soup and return to stock pot.
  • In a small mixing bowl, mix together flour and 3/4 cup whole milk; blend well. Add flour mixture to the cooked onions and mix well. Gradually add remainder of milk, stirring constantly until soup is heated through.
  • Add onion mixture to soup and stir. Add soy sauce and bring to a boil. Adjust seasonings to taste and serve soup hot.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 23.4 g, Cholesterol 3.5 mg, Fat 6.4 g, Fiber 3.3 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 740.5 mg, Sugar 3.7 g

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PENNE WITH CREAMY SWEET POTATO SAUCE | COOK SMARTS
Make. Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Reserve 1 cup (235 ml) of pasta water (for 4 servings of pasta; adjust accordingly for a different serving size). After pasta has …
From mealplans.cooksmarts.com


HERBS AND SPICES -- POTATO PENNE SOUP
In a large stock pot, add water and bring to a boil. Add carrots, potatoes, pearl barley, and cook for 10 minutes. Add chicken broth, penne, celery (including leaves), chicken soup base, red bell pepper and green bell pepper and bring back to a boil. Reduce heat and cook for 15 minutes.
From chinesemenu.com


SWEET POTATO AND LENTIL SOUP WITH FRESH DILL RECIPE - COOK WITH ...
Directions. In a medium saucepan, heat olive oil over medium heat. Cook onion, celery and carrot until tender but not browned, about 5 minutes. Stir in sweet potatoes, broth, lentils and bay leaves. Bring to a boil, reduce heat to maintain a simmer and cook until sweet potatoes and lentils are tender, about 15 minutes.
From cookwithcampbells.ca


POTATO SOUP - RECIPES | COOKS.COM
Slice the meat into 1/4-inch pieces. Carefully wash and chop the leeks, discarding the top few inches (the toughest green part). Peel and ... Ingredients: 13 (cream .. milk .. pork .. potatoes ...) 2. HAM BROCCOLI AND POTATO CHOWDER. In a large Dutch oven or soup pot, melt 2 tablespoons of ... thicken the soup.
From cooks.com


SPICY ITALIAN SAUSAGE PENNE AND VEGETABLE SOUP
2017-02-01 Heat oil in Dutch oven or large soup pot over medium-high heat. Add the onion, carrot and celery. Reduce heat to medium and cook 8-10 minutes or until tender. Add the red, green pepper, zucchini and garlic and continue cooking 4-5 …
From fromachefskitchen.com


FRINKFOOD - POTATO PENNE SOUP
In a large stock pot, add water and bring to a boil. Add carrots, potatoes, pearl barley, and cook for 10 minutes. Add chicken broth, penne, celery (including leaves), chicken soup base, red bell pepper and green bell pepper and bring back to a boil. Reduce heat and cook for 15 minutes.
From frinkfood.com


CHICKEN PENNE SOUP RECIPE - CREATE THE MOST AMAZING DISHES
Easy Lunch Prep For The Week Dessert Recipes. Angel Wings Recipe Chrusciki Dessert
From recipeshappy.com


17 SLOW-COOKER POTATO SOUP RECIPES WE’RE MAKING ALL WINTER LONG
2020-01-24 Salmon Sweet Potato Soup. I created this recipe as a healthier alternative to whitefish chowder, which is a favorite in the area where I grew up. The salmon and sweet potatoes boost the nutrition and the slow cooker makes it more convenient. It's especially comforting on a cold fall or winter day! —Matthew Hass, Franklin, Wisconsin.
From tasteofhome.com


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