Healthy Italian Potato Soup

by | May 19, 2022 | International Cuisines | 0 comments

I have to thank my family for inspiring this Italian Potato Soup. As a child, my grandmother would make a version of this soup that was as comforting as a hug. It was one of my favorite dishes growing up. As I got older, I began to experiment with the ingredients and flavors to make it my own. I’m proud to share this recipe with you today!

This Italian Potato Soup is a great way to enjoy a comforting meal without spending a lot of time in the kitchen. The combination of potatoes, carrots, celery, and herbs gives this soup a delicious flavor that is sure to become a family favorite. Plus, it’s a great way to use up leftover vegetables and pantry staples.

This soup is not only easy to make, it’s also healthy. I used broth to keep the sodium content low and added a few splashes of olive oil to give it a boost of flavor. The vegetables give the soup a boost of vitamins, minerals, and fiber. And, if you’re looking for a vegan version, you can easily substitute vegetable broth and omit the cheese.

I hope you enjoy this comforting, healthy Italian Potato Soup as much as my family and I do!

Tips and Variations:
  • If you’re looking for a vegan version, substitute vegetable broth and omit the cheese.
  • Add a can of diced tomatoes for a heartier soup.
  • Substitute the rosemary and thyme with other herbs, such as basil or oregano.
  • For a creamier soup, add a few tablespoons of cream or half-and-half.
  • Top with croutons for a delicious crunch.
A steaming bowl of Italian Potato Soup with a spoon and a slice of crusty bread on the side.

Healthy Italian Potato Soup

Healthy Italian Potato Soup for busy professionals and stay-at-home moms. #souprecipes #italiancuisine #easyrecipes #comfortfood
Cook Time 15 mins
Total Time 30 mins
Course Soup
Cuisine Italian
Servings 4


  • Large pot, blender or immersion blender


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 3 cups diced potatoes
  • 0.5 cup grated Parmesan cheese (optional)
  • null Salt and pepper, to taste


  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté for 5 minutes, stirring occasionally.
  • Add the garlic and cook for 1 minute, stirring constantly.
  • Add the vegetable broth, rosemary, thyme, and potatoes and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
  • Discard the rosemary and thyme stems. Use an immersion blender to puree the soup until it reaches the desired consistency. Alternatively, you can transfer the soup to a blender and blend until smooth.
  • Stir in the Parmesan cheese (if using) and season with salt and pepper, to taste.
  • Serve warm with crusty bread.


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