Recipe by William Anatooskin
"A very tasty, light creamy potato, penne and vegetable soup. An excellent variety of ingredients to suit all tastes."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, peeled and cubed
2 (14.5 ounce) cans
fat-free chicken broth
celery, chopped, with leaves
chicken bouillon powder
red bell pepper, diced
green bell pepper, chopped
ground white pepper
1 1/2 cups
cauliflower florets, broken into bite size pieces
chopped fresh parsley
This soup was fabulous. Even though it did take a little while to make it, it was well worth the effort. I was a little hesitant at first to add the soy sauce, but was glad that I did, as it really added to the taste. My husband and I both loved it.
This seemed a little bland, and I did not like the combination of potatoes and pasta together in one dish.
Delicious! A great way to use fresh veggies. I added garlic, as well, and it tasted great.
This was very good, but a lot of work with many dirty dishes at the end. I would suggest adding additional barley and sprinkling fresh parmesan cheese on top when serving.
I wanted to like this soup, I really did. Out of all the choices on this site, I zeroed in on this one and wound up being really disappointed. Disappointed because of how labor intensive it was to make it. Because I'm not a big fan of thyme, I reduced that amount but where's the flavor?? No other spices to rev this up past 1st gear. I added lots more soy sauce (reduced sodium of course) and had already sauteed garlic and portabello mushrooms along with the onions. Oh well... all my produce down the drain. :(
This is a good recipe- lots of chopping and prep is worth it, I think, and it's not very complicated! You might want to try adding a little garlic or garlic salt- after all, it's hard to imagine potato soup without garlic!
This soup was deeelicious! I served it a dinner party for 15 people, and it was loved by both adults and kids. Just be aware that it takes a while to make.
Excellent recipe - somewhere between creamy potato soup and minestrone. I decreased the cooking time for the pasta so it wouldn't get over done. I would recommend using butter instead of margarine. I also added 1/2 tsp garlic powder and 1/2 tsp fennel seeds. The fennel made it really delicious. I will be making this on a regular basis from now on!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Penne Soup
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 170
** Calories from Fat: 58
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a creamy, green garlicky potato soup.
See how to make this hearty and satisfying soup.
A hearty winter soup with potatoes, Cheddar, and bacon.