Rice and Potato Soup

A humble, deeply comforting Italian soup — creamy potatoes, rice, and a touch of tomato simmered in broth, finished with olive oil, Grana Padano, and fresh basil.

Amount	Ingredient
11 oz (320 g)	Carnaroli rice
1½ lb (650 g)	potatoes
½ cup (100 g)	tomato passata
1	carrot
½	onion
½ stalk	celery
6 cups (1.5 l)	vegetable broth, hot
	Grana Padano, grated
	fresh basil
	extra-virgin olive oil
	salt and black pepper

There are soups that impress and soups that embrace. This is the second kind: the soup of Italian grandmothers on cold days, when a pot of potatoes slowly melting into broth becomes the most welcome thing in the kitchen. Rice is added near the end so it stays intact, the tomato gives the broth a warm color and gentle sweetness, and the finishing touch of olive oil, Grana Padano, and basil turns simple ingredients into pure comfort. Serve it steaming, with bread for dipping.

Ingredient notes: Starchy potatoes (like Russet or Yukon Gold) break down and thicken the soup beautifully. The rice is added late so it keeps its shape — don't add it with the potatoes. Carnaroli works, but any good soup rice is fine.

• Large, wide pot (Dutch oven or soup pot)
• Wooden spoon
• Vegetable peeler

1. Prep (10 min). Peel the potatoes and cut into ¾-inch cubes. Finely chop the carrot, onion, and celery.
2. Soffritto (3 min). Pour the oil into a wide pot, add the chopped vegetables, and sweat for a few minutes until soft.
3. Cook the potatoes (20 min). Add the potatoes, tomato passata, salt, and pepper. Cover with hot broth and cook about 20 minutes, until the potatoes are soft.
4. Cook the rice (12-15 min). When the potatoes are tender, add the rice and cook according to package time, adding broth as needed.
5. Serve (2 min). Ladle the soup into bowls and finish with a thread of olive oil, grated Grana Padano, and fresh basil leaves.

• Chop everything small and even. Uniform pieces cook at the same rate.
• Add the rice late. It should keep its shape — a soup, not a risotto.
• Keep the broth hot. Adding hot broth keeps the soup bubbling along without stalling.
• Stir occasionally. Potatoes love to stick; a stir every few minutes prevents scorching.
• Don't over-thicken. If it's too dense, loosen with more broth — it should be spoonable.
• Finish with good olive oil. The raw oil on top is half the flavor.

Mistake	Why It Hurts	The Fix
Adding rice with the potatoes	Mushy, overcooked rice	Add rice only when potatoes are tender
Cutting potatoes unevenly	Half-mushy, half-hard cubes	Cut even ¾-inch cubes
Burning the soffritto	Bitter soup	Medium heat, stir often
Too much passata	Tomato-soup, not rice soup	½ cup is the right balance
Letting it sit too long	Rice keeps absorbing broth	Add extra broth when reheating
Skipping the cheese	Flat finish	Grana Padano is non-negotiable

• Minestrina Verde: Add chopped spinach or Swiss chard with the rice.
• Ribollita Style: Toast day-old bread in the bottom of each bowl before ladling.
• Herb Garden: Add thyme or rosemary with the potatoes.
• Spicy Version: A pinch of red pepper flakes in the soffritto.
• Cheese Rind: Simmer a Parmigiano rind with the potatoes — the ultimate Italian trick.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 3 days.
Freezer	Freeze without the rice (it turns mushy); add fresh rice when reheating.
Reheating	Warm gently with extra broth — the rice absorbs liquid as it sits.

A simple, soulful soup matches simple, honest wines:

• Lugana — Soft and easy, a gentle pairing.
• Pinot Grigio — Light and fresh.
• Valpolicella — A light red for colder days.
• Prosecco — Bubbles for a cozy lunch.

Per Serving (about 1½ cups)
Calories	380
Protein	8 g
Fat	8 g
Carbohydrates	68 g
Fiber	5 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Can I use any rice?

Yes — Carnaroli, Arborio, or a simple soup rice all work. Just add it late and follow the package timing.

Can I make this vegan?

Yes — use vegetable broth and skip the Grana Padano, or use a vegan grating cheese.

Why is my soup too thick?

The rice absorbs liquid as it sits. Add more hot broth when reheating.

Can I use tomato sauce instead of passata?

Passata is smooth; chunky sauce changes the texture. Dilute tomato sauce with a little water.

What if I don't have Grana Padano?

Parmigiano Reggiano is the perfect substitute.

• Minestra di Riso e Fagioli (Volume 3)
• Risotto al Radicchio (Volume 3)
• Riso al Forno (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.