Ingredients

4 tablespoons olive oil for cooking

½ lb. salami, chopped

½ lb. mortadella, (Italian bologna) chopped

1 cup chopped onions

4 cloves garlic, thickly sliced

2 tablespoons chopped fresh Italian parsley

½ teaspoon red pepper flakes

1 can Italian style stewed tomatoes, drained and chopped. Juices reserved

2 lbs. potatoes, peeled and cut into small cubes

6 cups chicken stock

¼ teaspoon salt

½ teaspoon freshly ground black pepper

1 cup freshly grated Parmesan cheese

1/2 cup whipping cream

6-8 fresh basil leaves, finely sliced

6 teaspoons extra virgin olive oil

Related Recipes

Chicken Stock

Potato Soup with Mortadella and Salami

Zuppa dei Monaci

Serves 6-8 people

Printable Version

In a large soup pot over medium heat, cook together the olive oil, salami, mortadella, onion, garlic, parsley and red pepper flakes, for 8-10 minutes, until the onion is tender. Add the chopped stewed tomatoes and cook for 3-4 minutes more, stirring often. Add the potatoes, chicken stock, the juice from the tomatoes, and salt and pepper. Bring the soup to a boil, reduce the heat, cover and simmer until the potatoes are tender, 30 minutes.

Add the cream, stir well and cook 5 more minutes.

Remove the soup from the heat and stir in ¾ cup of the cheese.

Serve the hot soup in large bowls topped with the remaining cheese, sliced basil and a drizzle of extra virgin olive oil.

Chef’s Tip

I love this hearty meat and potato soup pureed to a thick cream and served with plenty of cheese and olive oil. Toast some day old bread which you have cut in 1 ½ inch. thick slices. Rub the toasted bread with a peeled garlic clove. Place the bread at the bottom of the bowl and pour the soup on top of it.