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Agnolotti Pasta Soup (Agnolotti in Brodo)

Agnolotti Pasta Soup (Agnolotti in Brodo) — a very easy recipe, 7 ingredients, about 15 min.

Serves 2 · 15 min · Very Easy

contains glutencontains dairycontains eggscontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 250 grams (8–9 ounces) of agnolotti or other small ravioli-type pasta
  • ½ litre (2 cups) of chicken broth (canned or homemade) or ½ litre of water and 2 good-quality chicken stock cubes
  • ½ cup of single (light) cream
  • 1 pinch of ground black pepper
  • 1 handful of chopped flat-leaf parsley
  • 1 dash (you decide how big or small) of sweet sherry
  • Freshly-grated Parmesan cheese (Parmigiano-Reggiano) for garnish
Make it lactose-friendly
  • ½ cup of single (light) cream → lactose-free cream or coconut cream
  • Freshly-grated Parmesan cheese (Parmigiano-Reggiano) for garnish → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. 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.
  2. Add the agnolotti and cook according to the instructions on the package.
  3. Add the cream, freshly-ground black pepper, and chopped parsley about 2 minutes before the end of the cooking, and turn down the heat.
  4. 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.
  5. Let stand for a few minutes to marry the flavors, then serve, sprinkled with grated Parmesan cheese and enjoy.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0