Nonna’s Pasta Soup

Nonna's Pasta Soup

This recipe featured in the Guardian’s Cook Section.

This is a recipe from my brilliant Mum (aka Nonna) who has been making this soup for as long as I can remember. I love it. And my daughter does too. It uses simple, everyday ingredients to make a wholesome and comforting soup. Plus, it is super easy to make. This recipe makes 2 adult and 3 toddler sized portions.


  • 1/2 onion, finely chopped
  • 1 carrot, chopped
  • 1 stick of celery and a handful of celery leaves, chopped finely
  • 1 potato, peeled and cubed
  • 2 pints of vegetable stock
  • 1 tbsp tomato puree
  • 1 tbsp olive oil
  • 100g small pasta shapes (I used rizoni)
  • 100g frozen peas


  1. Put all ingredients, except the pasta and peas, into a large pan. Stir well, bring to the boil, cover and simmer for 15 minutes.
  2. Add the pasta and peas to the soup and continue cooking, with the lid on, for a further 15-20 minutes. The soup is ready when the vegetables and pasta are cooked and soft.
  • Nutritional Highlights: The vegetables in this dish bring various vitamins and minerals. The peas are probably the nutritional highlight as they contain protein, fibre, Vitamin A, C, K and many other good things.
  • First served at: 10 months
  • A-L rating: A-L just loves her Nonna’s pasta soup. She always eats this dish and I am amazed by how much of this soup she can eat in one sitting. Moreover, A-L doesn’t tend to like potato but happily eats it when found in this soup!
  • Freezer friendly? Yes. I always keep toddler sized portions of this in the freezer as an emergency dinner option.
  • Adult adaption: This is one of my favourite comfort foods but I do like a good sprinkling of salt and pepper.

Nonna's Pasta Soup

Nonna's Pasta Soup


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