Agnolotti Pasta Soup (Agnolotti in Brodo)

Italy

Published method, 5 steps.

Ingredients

• 250 grams (8–9 ounces) of agnolotti or other small ravioli-type pasta
• ½ litre (2 cups) of chicken broth (canned or homemade) or ½ litre of water and 2 good-quality chicken stock cubes
• ½ cup of single (light) cream
• 1 pinch of ground black pepper
• 1 handful of chopped flat-leaf parsley
• 1 dash (you decide how big or small) of sweet sherry
• Freshly-grated Parmesan cheese (Parmigiano-Reggiano) for garnish

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