Little Stuffed Hats In Broth – a delicious recipe with chicken stock, cappeletti pasta, white wine, flat leaf parsley, kosher sea salt, fresh ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Pour the chicken stock into a large saucepan and bring to a boil.
2
Add a little salt and pepper to taste, then drop in the pasta.
3
Stir well to separate the pasta and bring back to a boil.
4
Lower the heat to a simmer and cook according to the package instructions, until the pasta is al dente. Stir frequently during cooking to ensure the pasta cooks evenly.
5
Swirl in the wine and parsley (if using) and taste and adjust the seasoning.
6
Ladle into warmed soup plates, then sprinkle with grated Parmesan. Serve immediately.
7
NOTE: Cappelletti is very similar to tortellini; if you can't find cappelletti, tortellini would be a good substitution. You can buy them ready-made (frozen or fresh) or make your own. Use a miniature version if you can find it.
751
kcal
Calories
15
g
Fat
45
g
Carbs
104
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 cups chicken stock, 1 cup cappeletti pasta (fresh or dried), 2 tablespoons dry white wine (optional), 1 tablespoon finely chopped fresh flat leaf parsley, and more.
Yes, Little Stuffed Hats In Broth falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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