Italian Potato Soup with Pesto

Recipe Courtesy of: Potatoes USA

Prep Time: 15 min

Cook Time: 20 min

Serves: 4-6


  • 1 tsp. oil
  • 2 oz. prosciutto, chopped
  • 1 c. chopped onion
  • 1 c. chopped carrot
  • 1 c. sliced celery
  • 1 tsp. bottled garlic
  • 16 oz. Potato Inspirations™ potatoes, quartered
  • 6 c. reduced sodium chicken broth
  • Parmesan cheese (rind only)
  • ¼ c. sun-dried tomato paste or Italian tomato paste
  • 1 ½ c. zucchini, sliced and halved
  • Salt and pepper, to taste
  • 4 tsp. jarred pesto


Heat oil in Dutch oven. Add prosciutto, onion, carrot, celery and cook for 5 minutes. Add potatoes, chicken broth and Parmesan cheese 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 the Parmesan cheese rind; season with salt and pepper, to taste. Spoon into soup bowls and top each serving with 1 teaspoon pesto. Serve with crusty bread.