Agnolotti Pasta Soup (Agnolotti in Brodo)
Agnolotti in brodo is a quick Italian soup of meat-filled pasta in chicken broth, ready in about 15 minutes. The filled pasta does most of the work, so the soup feels substantial with almost no effort. A little cream softens the broth, and a dash of sweet sherry stirred in at the very end adds a gentle warmth. Finish with fresh Parmesan and serve with garlic bread and a salad.
Instructions
Bring the chicken broth to a rolling boil in a medium pot. If you are using stock cubes, boil the water first, then stir in the cubes until they have fully dissolved.
Add the agnolotti and cook them for the time given on the package. The pasta is ready when it is tender and floats in the broth.
About 2 minutes before the pasta is done, stir in the cream, the black pepper and the chopped parsley. Turn the heat down so the soup stays hot without boiling hard.
Add the dash of sherry just before serving. If children are eating, ladle out their bowls first and add the sherry to the remaining soup for the adults.
Let the soup stand for a few minutes so the flavors settle together. Serve in warm bowls with freshly grated Parmesan sprinkled over the top.
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