Ingredients for Little Stuffed Hats In Broth
- 6 cups chicken broth (or broth from a roasted capon carcass)
- 250g (about 4 cups) cappelletti pasta
- Dry White Wine
- Flat Leaf Parsley
- Sea Salt
- Fresh Ground Black Pepper
- Parmesan Cheese
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How to Make Little Stuffed Hats In Broth
- Prepare your chicken broth: In a large saucepan, combine 6 cups of chicken broth (or use the broth from a roasted capon carcass for extra flavor). Bring to a boil over medium-high heat.
- Season the broth: Add 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Taste and adjust seasoning as needed.
- Add the cappelletti: Gently add 250g of cappelletti (about 4 cups) to the boiling broth. Stir to prevent sticking.
- Simmer the pasta: Reduce heat to low and simmer for 8-10 minutes, or until the cappelletti are cooked through and al dente. Stir occasionally to prevent sticking.
- Add wine and parsley: Once cooked, swirl in 1/4 cup of dry white wine and 2 tablespoons of chopped fresh parsley. Stir gently.
- Season and adjust: Taste and adjust seasoning with salt and pepper if needed.
- Serve immediately: Ladle the hot soup into warmed bowls. Garnish generously with freshly grated Parmesan cheese (about 1/4 cup per bowl).
- Enjoy! This soup is best served immediately.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
21g
Fat
7g
Carbs
9g
