Agnolotti Pasta Soup (Agnolotti in Brodo)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | agnolotti | 250 g | — | Buy |
| 2 | chicken broth | 0.5 l | 816 kcal154g protein · 0g carbs · 18g fat | Buy |
| 3 | single cream | 0.5 cup | 412 kcal2g protein · 5g carbs · 43g fat · 0g fibre | Buy |
| 4 | ground black pepper | 1 pinch | 1 kcal0g protein · 0g carbs · 0g fat | Buy |
| 5 | handful of chopped flat-leaf parsley | 0 g | — | Buy |
| 6 | sweet sherry | 0.5 g | 1 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | Freshly-grated Parmesan cheese for garnish | 0 g | — | Buy |
Total, all ingredients1230 kcal · 157g protein · 5g carbs · 60g fat · 0g fiber
Per serving615 kcal · 78g protein · 2g carbs · 30g fat · 0g fiber
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Directions
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.
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