Italian Arugula and Potato Soup

Nancy Allen


We love a good soup and this is a filling and delicious soup that I make sometimes.


★★★★★ 1 vote

4 servings
15 Min
35 Min
Stove Top


  • 2 lb
    new potatoes
  • 3 3/4 c
    well-flavored vegetable stock
  • 1 medium
  • 4 oz
  • 1/2 tsp
    cayenne pepper
  • 1/2
    loaf stale ciabatta bread, torn into chumks
  • 4 clove
    garlic, thinly sliced
  • 4 Tbsp
    olive oil
  • ·
    salt and freshly ground black pepper

How to Make Italian Arugula and Potato Soup


  1. Dice the potatoes. Place them in a saucepan with the stock and alittle salt and bring to a boil. Simmer for 10 minutes.
  2. Finely dice the carrot and add to the potatoes and stock. Tear the arugula leaves and drop into the pan.Simmer for 15 minutes longer until the vegetables are tender.
  3. Add the cayenne pepper, salt and black pepper to taste, and the chunks of bread. Remove the pan from the heat, cover and leave to stand about 10 minutes.
  4. Meanwhile,saute the garlic in olive oil until golden brown. Pour the soup into bowls and add alittle of the garlic to each bowl. Serve at immediately.

Printable Recipe Card

About Italian Arugula and Potato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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