Cappelletti Pasta Soup (Cappelletti in Brodo)
Photo: Hoyabird8, CC BY-SA 3.0
Cappelletti in brodo is a quick Italian soup of small filled pasta cooked straight in a seasoned broth. This version stirs single cream and parsley in at the end, which softens the stock into something richer without any extra work. A dash of sweet sherry goes in at the last moment for a faint sweetness, and a shower of Parmesan finishes each bowl. It takes one pan and little time, so it suits a cold evening after work.
Instructions
Bring the water to a rolling boil in a saucepan. Crumble in the stock cubes and stir until they have dissolved completely into the water.
Add the cappelletti and cook them following the timing on the packet. Add a little more water if the soup looks too thick as it cooks.
About 2 minutes before the pasta is done, stir in the cream and the chopped parsley. Turn down the heat so the soup stays hot without boiling hard.
Season with the pinch of black pepper and the dash of olive oil. Stir in the dash of sweet sherry just before serving. If children are eating, add the sherry to the adults' bowls at the table instead.
Leave the soup to stand for a few minutes so it cools slightly and the flavors settle.
Ladle into bowls and top with freshly grated Parmesan. A green salad or a cold bean salad goes well alongside.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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