Pizzoccheri Soup Recipe

Name: Pizzoccheri Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 potato, peeled and chopped; 1 onion, chopped; 3 garlic cloves, chopped; 4 tablespoons olive oil; 6 14 vegetable stock; salt; pepper; 3 12 ounces buckwheat noodles, broken or 3 12 ounces whole wheat spaghetti; 3 14 ounces green cabbage, shredded; 2 12 ounces bitto cheese or 2 12 ounces Fontina cheese, cubed; sea salt

Servings: persons

1 potato, peeled and chopped
1 onion, chopped
3 garlic cloves, chopped
4 tablespoons olive oil
6 14 vegetable stock
salt
pepper
3 12 ounces buckwheat noodles, broken or 3 12 ounces whole wheat spaghetti
3 14 ounces green cabbage, shredded
2 12 ounces bitto cheese or 2 12 ounces Fontina cheese, cubed
sea salt

1
Saute the potato, onion, garlic and oil in a large saucepan until softened.
2
Pour in the stock, season with salt and pepper, bring to a boil and let simmer partially covered for 10-12 minutes until potato is soft.
3
Add the broken pasta and cook for another 5 minutes, then mix in the cabbage.
4
Let simmer for another 5 minutes.
5
Mix in the cheese cubes
6
Divide into bowls and garnish with a pinch of sea salt.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 potato, peeled and chopped, 1 onion, chopped, 3 garlic cloves, chopped, 4 tablespoons olive oil, and more.

Yes, Pizzoccheri Soup 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.

Pizzoccheri Soup

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