I remember as a child, when my mother made soup, I would ask “who’s sick”… We always complained about soup and my dad would tell us that one day we would appreciate soup. He’s right, zuppa soupa is one of my favorites. Whenever papa visits, I always make soup, one of our many food bonds.
If you were following me this week, I had soup every night using basic ingredients and then adding a little of this and a little of that. Tonight, after a brisk walk and before tackling a few things in the office, I dropped by Russo’s and bought a fresh mozzarella and fresh pasta (armoniche rigatoni). It’s a short cylindrical pasta and ridged. ps – I love this pasta with a rich sauce or pesto – the sauce nestles in the ridges for the perfect bite!
Ingredients
1/2 cup of fresh pasta (armoniche rigatoni)
2 cups of chicken soup (I used the leftovers from Monday)
a nice chunk of mozzarella, approx. 2 tablespoons cubed and well, I ate the rest standing!
grated parmigiano cheese
Bring a small pot of water to boil, add some salt to water and cook the pasta for three minutes.
Strain the pasta (it’s almost al dente) but you are cooking for a few more minutes in the soup and the pasta will be perfect. Add the pasta in the pot and add the chicken broth. Bring the soup to a boil (3-4 minutes), and now it’s ready to serve.
Add the mozzarella cheese and a sprinkle of parmigiano.
It’s also good with shaved pieces of parmigiano (for another time – I ran out of parmigiano). Here’s another meal in less than 15 minutes. Again, one pot!
Buon Appetito!
