Agnolotti in brodo (filled pasta in creamy broth)

Name: Agnolotti in brodo (filled pasta in creamy broth)
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 250 g agnolotti, tortellini or other small filled pasta; 500 ml chicken broth (or 500 ml water and 2 good stock cubes); 120 ml single cream; pinch of freshly ground pepper; 1 handful chopped flat-leaf parsley; 1 tbsp sweet sherry (optional); freshly grated Parmesan to serve

Time: 15 min2 servingsapprox. 320 kcal / serving (estimated)approx. 19 g protein / serving

Agnolotti in brodo (filled pasta in creamy broth) (illustration)

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Ingredients

250 g agnolotti, tortellini or other small filled pasta
500 ml chicken broth (or 500 ml water and 2 good stock cubes)
120 ml single cream
pinch of freshly ground pepper
1 handful chopped flat-leaf parsley
1 tbsp sweet sherry (optional)
freshly grated Parmesan to serve

Method

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Bring the broth to the boil (or boil the water and dissolve the stock cubes in it).
Add the pasta and cook as directed on the packet.
About 2 minutes before the end, add the cream, pepper and parsley and turn the heat down.
Add the sherry just before serving (serve children's portions first).
Let it stand for a few minutes for the flavours to marry and serve with grated Parmesan.

Source: Wikibooks Cookbook – Agnolotti Pasta Soup (Agnolotti in Brodo) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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