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
- 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
Ingredients for 2 servings (910 g) · the original recipe
Method
- 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.
Stovetop - 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.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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