With the arrival of the first cool autumn days, pasta and potato soup presents itself as an ideal dish to warm the soul and satisfy the palate. This hearty and enveloping first course combines the creaminess of potatoes with the texture of pasta, creating a combination that offers comfort in every spoonful. The sweetness of the potatoes perfectly complements the savory flavor of the ham and the acidity of the tomatoes, providing a balance of tastes that delights everyone, from the youngest to the oldest. Originating from peasant traditions, this soup exemplifies how simple ingredients can transform into a rich and nutritious dish, perfect for family dinners or a substantial lunch during the weekends. The preparation of this dish is an art that requires attention and patience: slowly sautéing the vegetables and ham enhances the flavors and creates a fragrant base. Choosing potatoes, preferably yellow-fleshed ones, ensures an unmistakable creaminess, while the addition of good extra virgin olive oil further enriches the dish. There are also regional variations, with different families adding their personal touch, such as the use of aromatic herbs or substituting pasta with rice in some areas. This soup is perfect for a dinner among friends, to be served hot with a sprinkle of grated Parmigiano and a drizzle of raw oil, accompanied by good homemade bread. With its history tied to Umbrian tradition, this dish is not just a simple food, but a way to rediscover the genuine flavors of our cuisine.

Clean the onion, celery, and carrot and chop them finely. Cut the ham into small cubes. Peel the potatoes, cut them into small, even pieces, and rinse them. Heat the oil in a saucepan and gently sauté the chopped mixture along with the diced ham. When the vegetables begin to color, deglaze with the wine and let it evaporate. Then add the potatoes to the saucepan and let them flavor for a few minutes, stirring continuously. Cover them with about 150 cl of hot water, add salt, and let cook over moderate heat for about 30 minutes with the lid on. When the potatoes are tender, add the deseeded cherry tomatoes cut into pieces, a tablespoon of chopped parsley, and the pasta, stir, and continue cooking for another 15 minutes. Off the heat, finish the soup with a grind of pepper and serve it hot with grated cheese. A typical humble dish from central-southern cuisine, pasta and potato soup is, however, a very flavorful preparation and has the great advantage, compared to other traditional soups, of a relatively quick cooking time. The Apulian version does not include the addition of ham or pancetta but rather a heart of celery, cut into pieces and thrown into the pot along with the potatoes.