This is the simplest of all soup it is very much used in northem Italy, especially for the evening meal, when it is warming, but not too heavy. It is based on very good, home made chicken stock. Do not use stock cubes to hurry the process.

Serves: 4

Ingredients:

  • 1.2 litres (2 pints) chicken stock
  • 1 ripe tomato, peeled, de seeded and finely chopped
  • 150 g (5 oz) dried capelli d’angelo or spaghetti
  • 25 g (1 oz) freshly grated Parmesan
  • 2 tsp finely chopped chives
  • Salt

Preparation:

Bring to stock to the boil, add the tomato and cook for a few minutes. Add the pasta and cook for another 3-5 minutes. Taste and add salt if necessary. Serve hot sprinkled with the Parmesan and chives.

 

 

POTREBBE INTERESSARTI
Irene Milito

Published by
Irene Milito

Recent Posts

Easter recipes

Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…

4 years ago

Quick fish soup

This speedy soup is perfect for any fish lover who doesn’t want to spend ages…

4 years ago

Creamy black eyed bean soup with olive pesto

This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…

4 years ago

Squash and sweet potato soup with garlic and rosemary

Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…

4 years ago

Mushroom soup

This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…

4 years ago

Thyme infused broad bean soup with crispy smoked pancetta

This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…

4 years ago