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Italian Potato Soup with Pesto

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Prep: 15 min. •  Cook: 20 min. •  Serves: 4-6


  • 1 tsp. oil
  • 2 oz. prosciutto, chopped
  • 1 c. chopped onion
  • 1 c. chopped carrot
  • 1 c. sliced celery
  • 1 tsp. bottled garlic
  • 2 ½ c. (about 16 oz.) Tasteful Selections™ potatoes
  • 6 c. reduced sodium chicken broth
  • Parmesan cheese (rind only)
  • ¼ c. sun-dried tomato paste or Italian tomato paste
  • 1 ½ c. zucchini, sliced and halved
  • Salt and pepper, to taste
  • 4 tsp. jarred pesto


Cook prosciutto, onion, carrot, celery and garlic in Dutch oven 5 minutes. Add potatoes, chicken broth and Parmesan cheese rind. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Add sun-dried tomato paste and zucchini; cook 5 minutes more. Remove and discard the Parmesan cheese rind and season to taste with salt and pepper. Spoon into soup bowls and top each serving with 1 teaspoon pesto. Serve with crusty bread.