Cappelletti Pasta Soup (Cappelletti in Brodo)

Cappeletti in Brodo is a very simple and very delicious Italian pasta soup, made with Cappeletti (small meat or vegetable filled) ravioli.

Ingredients

• 250 g packet of Cappelletti pasta pillows
• ½ litre of water plus more to thin out the soup if required
• 2 good quality chicken stock cubes
• ½ cup of single cream
• 1 pinch of ground black pepper
• 1 dash of olive oil
• 1 handful of chopped parsley
• 1 dash of sweet sherry
• Freshly-grated Parmesan to serve

Steps

1. Bring the water to a rolling boil, add the stock cubes, and let them dissolve.
2. Add the Cappelletti pasta, and cook according to the instructions on the packet.
3. Add the cream and the parsley about 2 minutes before the end of the cooking. Turn down the heat.
4. Add the slug of sherry just before serving. If serving to children, the sherry can be added to the grown-up's plate after serving!
5. Let stand for a few minutes.
6. Serve sprinkled with grated Parmesan cheese. Further serving suggestion might include a green salad, or a cold bean salad.

More recipes with pasta, broth or stock, cream, parsley or wine

Adapted from “Cappelletti Pasta Soup (Cappelletti in Brodo)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.