For the Soup:
- 3 tablespoons olive oil
- 1 yellow onion (finely chopped)
- 4 cloves garlic (grated or finely chopped)
- 1 carrot (grated)
- 300 grams minced sausage meat (or any minced meat of your choice)
- 3 large potatoes (peeled, sliced, then cut into sticks and cubes)
- 2-3 liters water
- Salt (to taste)
- 1 bay leaf
- 1 tablespoon tomato paste
- 100 grams pasta
- 1/2 cup milk
- 50 grams parmesan cheese
- A few dried tomatoes (optional)
- A pinch of spinach (optional)
- Prepare the Vegetables
- Grate the carrot, finely chop the onion, and grate or finely chop the garlic.
- Cook the Base
- In a large pot, heat 3 tablespoons of olive oil.
- Add the chopped onion and garlic, and cook for about 2 minutes until softened.
- Add the grated carrot and stir everything together.
- Brown the Meat
- Create space in the middle of the pot and add 300 grams of minced sausage meat (or other minced meat of your choice).
- Cook the meat until it changes color and is browned.
- Add the Potatoes and Liquids
- While the meat is cooking, peel, slice, and cube the potatoes.
- Add 2-3 liters of water to the pot with the meat and vegetables.
- Season with salt to taste.
- Add the cubed potatoes, and stir everything together.
- Season the Soup
- Add 1 bay leaf, 1 tablespoon of tomato paste, and 100 grams of pasta to the pot.
- Allow the soup to boil until the potatoes and pasta are tender.
- Final Touches
- Towards the end of cooking, pour in 1/2 cup of milk and 50 grams of parmesan cheese.
- Add a few dried tomatoes and a pinch of spinach for extra flavor.
- Stir well and let everything combine for a few more minutes.
- Serve and Enjoy
- Serve the soup hot with fresh bread and a sprinkle of onions on top for added flavor.