Cappelletti Pasta Soup (Cappelletti in Brodo)
Ingredients
- 250 g packet of Cappelletti pasta pillowsBuy
- ½ litre of water plus more to thin out the soup if requiredBuy
- 2 good quality chicken stock cubesBuy
- ½ cup of single creamBuy
- 1 pinch of ground black pepperBuy
- 1 dash of olive oilBuy
- 1 handful of chopped parsleyBuy
- 1 dash of sweet sherryBuy
- Freshly-grated Parmesan to serveBuy
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Directions
Bring the water to a rolling boil, add the stock cubes, and let them dissolve.
Add the Cappelletti pasta, and cook according to the instructions on the packet.
Add the cream and the parsley about 2 minutes before the end of the cooking. Turn down the heat.
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!
Let stand for a few minutes.
Serve sprinkled with grated Parmesan cheese. Further serving suggestion might include a green salad, or a cold bean salad.
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