Little Stuffed Hats In Broth

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 5 cups chicken stock
• 1 cup cappeletti pasta (fresh or dried)
• 2 tablespoons dry wine (optional)
• 1 tablespoon finely chopped fresh flat leaf parsley
• kosher sea salt
• fresh ground black pepper
• 2 tablespoons grated parmesan cheese, to serve

Recipe

• 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.