Pasta, Potato, and Green Pea Soup

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

At first, our customers were a bit puzzled that we would combine pasta with potatoes, but really, it’s a classic Italian combination, and something my beloved mother made frequently. And it’s so beautiful and delicious that everyone’s up for it.


  • 3 quarts water
  • 2 28-ounce cans whole peeled tomatoes, crushed with your hands
  • 2 large yellow onions, sliced
  • 6 cloves garlic, chopped
  • ¼ cup chopped Italian flat-leaf parsley
  • 5 large leaves fresh basil
  • ¼ cup extra-virgin olive oil
  • Salt and pepper
  • 6 medium potatoes, organic Russet or other, diced
  • 1 10-ounce box frozen green peas
  • ¼ pound cooked medium pasta shells


    1. Bring the water to a boil in a large covered pot over high heat. Add the tomatoes, onions, garlic, and the parsley. Chop the basil and add to the pot along with the olive oil, salt, and pepper. Stir well to combine. Reduce the heat to medium and cook, uncovered, at a medium boil, stirring frequently for 30 minutes until it reduces slightly.
    2. Add the potatoes and continue cooking for about 20 minutes, stirring occasionally, until the potatoes are soft. Add the peas and continue cooking for about 5 minutes, stirring once or twice until the peas are defrosted and heated through. Stir in the cooked pasta. Taste for seasonings.