Cookbook:Cappelletti Pasta Soup (Cappelletti in Brodo)

Cookbook | Ingredients | Recipes

Cappeletti in Brodo is a very simple and very delicious Italian pasta soup, made with Cappeletti (small meat or vegetable filled) ravioli. It's delicious on a cold day, getting in from a long day at work, and without much time to devote to preparing a tasty meal. Best served with some home made garlic bread and a healthy salad.


  • 250 g packet of Cappelletti pasta pillows
  • ½ litre of water plus more to thin out the soup if required
  • 2 good quality chicken stock cubes
  • ½ cup of single cream
  • 1 pinch of ground black pepper (as much as can be held between the finger/thumb)
  • A dash of olive oil
  • A handful of chopped parsley
  • A dash (you decide how big or small!) of sweet sherry
  • Fresh grated Parmesan to serve


  1. Bring the water to a rolling boil, add the stock cubes, and let them dissolve.
  2. Add the Cappelletti pasta, and cook according to the instructions on the packet
  3. Add the cream and the parsley about 2 minutes before the end of the cooking. Turn down the heat.
  4. Add the slug of sherry just before serving. If serving to children, the sherry can be added to the grown-up's plate after serving!
  5. Let stand for a few minutes (whilst you pour a glass of wine, seat the guests, and distribute the garlic bread... which is a must with this dish). Serve sprinkled with grated Parmesan cheese.

Further serving suggestion might include a green salad, or a cold bean salad.

Buon Appetito Wikibookies