Easy Recipe Finder
Recipe Feeder
1/2 lb. cappelletti, tortellini, or raviolini
8 cups beef broth
salt and pepper
3 tablespoons minced parsley
freshly grated Parmesan
In a large saucepan of boiling salted water, cook the pasta, stirring occasionally, for 6 to 8 minutes, or until just tender. Drain and refresh under cold water. Drain again.
Just before serving, bring the broth to a boil in a saucepan and season it wtih salt and pepper. Add the cooked pasta and simmer until just heated through. To serve, divide the soup among four bowls and sprinkle each with some of the parsley. Serve the cheese at the table.
8 cups beef broth
salt and pepper
3 tablespoons minced parsley
freshly grated Parmesan
In a large saucepan of boiling salted water, cook the pasta, stirring occasionally, for 6 to 8 minutes, or until just tender. Drain and refresh under cold water. Drain again.
Just before serving, bring the broth to a boil in a saucepan and season it wtih salt and pepper. Add the cooked pasta and simmer until just heated through. To serve, divide the soup among four bowls and sprinkle each with some of the parsley. Serve the cheese at the table.
