Sicilian Potato Soup

My brother Kyle loves soup.

He is a soup aficionado to be exact.  He literally goes out of his way sometimes just to get soup at a particular spot.  He loves to make it, try it and, of course, eat it.  

So whenever I want to try a new soup recipe, I usually get some to him so he can give me his opinion.  

When I dropped this off to him Saturday night, he immediately dug into it.  The only legible words I deciphered were "this is bangin'".  So I am going to assume the Soup King approved.  

I must say, I agree with him.  This soup IS "bangin'".......

Sicilian Potato Soup

Prep Time:  15 minutes
Total Cook Time:  3 hours
Serves:  6-8

Sicilian Potato Soup

2 TBSP extra virgin olive oil
2 TBSP butter
5 large red skinned potatoes
3 carrots, chopped 
1 medium onion, diced
2 cloves garlic minced
1 28 oz. can diced tomatoes
1/2 tsp hot pepper seeds (opt.)
1 tsp dried basil
1/2 tsp dried rosemary
1 tsp kosher salt
1/2 tsp black pepper
6 cups beef broth
1 cup of pasta (i used gobetti)
Fresh basil and pecorino to top


Cut your potatoes into bite sized pieces.  You can skin the potatoes if you like, however, I prefer to leave the skin on for a more rustic flavor.  

Heat olive oil and butter over medium high heat and start to cook the potatoes.  Try to get a nice golden color on them to add some extra flavor.  

While the potatoes are cooking, chop up your carrots, onion and garlic and add to the potato mixture.  Continue cooking until all veggies are softened and have a little caramelization to them. 

Add the tomatoes, hot pepper seeds (optional), basil, rosemary salt and pepper. Gently stir.  

Reduce heat to medium low and add the beef broth.  When it starts to bubble, throw a lid on and reduce heat to lowest setting and let simmer for about 2 1/2 hours.  Stir every 20-30 minutes as the potatoes as really starchy and might stick to the bottom.

At the 2 1/2 hour mark, throw in 1 cup of any pasta.  You can use spaghetti broken up, tubetti or elbows..... whatever you prefer.  I wouldn't add a larger pasta like rigatoni or spirals to this, however.  Keep it small.  

Simmer for another 30 minutes, stirring every five minutes so the pasta doesn't stick or clump together.  

Taste the soup to see if it needs any salt (I added another pinch myself). 

Serve in bowls and top with fresh pecorino and basil.  

Enjoy, and get your asses in the kitchen!!  xoxo

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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