How to Cook a Delicious Pasta Potato Soup

by Ruth Robles

It's easy and so yummy! It'll be ready in about 30-40 minutes and you can store it in the fridge for leftovers for a few days. Good luck and bon apetite!


  • 1 ½ Carrots
  • 6 Potatoes
  • 1 Large onion
  • 2 Celery
  • 2 Cups Pasta/spaghetti of your choice
  • 8 Ounces Tomato juice
  • 2 Tablespoons Tarragon (fresh or dry)
  • 3 Tablespoons Chicken flavored seasoning of your choice
  • 2 Teaspoons Salt to taste
  • Instructions

    Step 1

    Add carrots. I chopped a large one, and left half of one whole. No idea why.

    Step 2

    Peel your potatoes and cut into cubes. If you want more, add in 7-8. I added 6 and could've used more. But it's up to preference.

    Step 3

    Cut the two sticks of celery in half. Drop them in.

    Step 4

    Peel outer layers of your onion, then make a cross cut halfway through the top. Add it in.

    Step 5

    Add your pasta. You can use any that you want. I chose the tri-colored, but really any will work. Even spaghetti! I've tried tons, and they're all tasty.

    Step 6

    Don't forget your salt!

    Step 7

    Pour in your tomato sauce and stir.

    Step 8

    Add tarragon. VERY important. It will change the taste of your soup dramatically. Tarragon and potatoes are a match made in heaven :)

    Step 9

    Add about 2 tablespoons of your favorite chicken flavored seasoning. My all time favorite is Vegeta, but really any will do.

    Step 10

    I added a little of this one too. Just to mix it up a bit! This one is mainly chicken flavor. Definitely not necessary, but if you have it, might as well try it :)

    Step 11

    Aaaaaand you're done! Yummers. I choose to take out the onion and celery sticks, but most would probably leave them in. Also, if like mine, your water gets too low, you can always add more. Enjoy!