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Potato Soup with Saffron

  • 40 minutes
  • Easy
  • First Courses
A tasty and nourishing first course, flavored with saffron to add a Mediterranean touch to your menu.

Ingredients: Per 6 servings

  • 1 ¼ lb potatoes
  • lb cannarozzetti - spaghetti cut into small pieces
  • ½ onion
  • 1 carrot
  • celery
  • saffron
  • 2 ½ oz extra virgin olive oil
  • salt


Lightly sauté the onion, carrot and celery in olive oil. As soon as the mixture has cooled, add the saffron stigma, mixing well, and then leave to rest. Boil and peel the potatoes and cut them into chunks.

Put into the pot containing the saffron mixture 8.4 cups of water, and the potatoes and then salt. Bring to the boil and add the pasta.

When the pasta is cooked, the soup too will be ready to serve, perhaps after leaving to rest for a while.

This soup is also delicious without the pasta, but in this case use less water.

Food History:

Saffron is a spice derived from the flower of the Crocus Sativus: it adds a yellow-orange colouring and a distinguished flavor to foods (in Italy the most famous recipe with saffron is Milanese style risotto).

The name saffron comes from Arabic za' faran probably meaning the sun shine, in relation to its color.

The picking of saffron is still handmade. A pound of dry saffron requires 50,000–75,000 flowers.
Italy is a significant producer of saffron, especially in the south and in Abruzzo region.