Italy / Soup
Agnolotti Pasta Soup (Agnolotti in Brodo)
Agnolotti in brodo is a very simple and delicious Italian pasta soup containing agnolotti, small ravioli filled most commonly with meat. This soup is delicious on a cold day when you haven't much time to devote to preparing a tasty meal. It is best served with some homemade garlic bread and a healthy salad.
Ingredients
- agnolotti or other small ravioli-type pasta, 8–9 ounces; or other small ravioli-type pasta250 g
- chicken broth, 2 cups; canned or homemade, or ½ litre of water and 2 good-quality chicken stock cubes500 ml
- single (light) cream1/2 cup
- ground black pepper1 pinch
- flat-leaf parsley, chopped1 handful
- sweet sherry, you decide how big or small1 dash
- Parmesan cheese (Parmigiano-Reggiano), freshly-grated, for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Bring the chicken broth to a rolling boil. If using water and chicken stock cubes, bring the water to a boil, add the stock cubes and let dissolve.
Add the agnolotti and cook according to the instructions on the package.
Add the cream, freshly-ground black pepper, and chopped parsley about 2 minutes before the end of the cooking, and turn down the heat.
Add the dash of sherry just before serving. If serving to children, dish out their portions first, then add the sherry for the grown-ups.
Let stand for a few minutes to marry the flavors, then serve, sprinkled with grated Parmesan cheese and enjoy.
