Fabrizia's Capellini in Broth with Ricotta | Cook for Your Life

Home > Recipes > Soups & Stews > Fabrizia's Capellini in Broth with Ricotta

Fabrizia’s Capellini in Broth with Ricotta

Name: Fabrizia's Capellini in Broth with Ricotta
Prep time: 20

4.2

4.2 out of 5 stars (based on 5 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

1 ingredients

This Capellini in Broth with Ricotta is a delicious and extremely comforting soup from the talented Fabrizia Lanza. Her original recipe calls for ½ hen (about 1 pound) and ½ pound of veal muscle meat. If... you can get them, use them!

1 chicken carcass, leftover
1 bouquet garni, or bundle of flavoring (See Chef Tips)
1 medium onion, chopped into large chunks
1 pound pasta, angel hair (capellini)
1 cup fresh ricotta
Parmigiano, to taste

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

75 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

0 g

Sugar

0 g

Fiber

0 g

Protein

9 g

Sodium

28 mg

Directions

Place the chicken, bouquet garni and onion in a pot and cover with water. Let simmer until flavor develops in the water, skim the fat off the top of the stock periodically while cooking. Cook for about 4-6 hours.
Take pot off the heat, skim the fat off the top once again, let cool. Strain out the bouquet garni and onion, and refrigerate.
Remove the stock from the refrigerator, skim the fat off the top, and bring to a boil on the stove. Add cappellini, and cook according to package instructions.
Serve pasta in broth with a spoonful of fresh ricotta and grate Parmigiano.

Chef Tips

Bouquet garni, generally includes sage, parsley, carrot, and celery that is tied in a bundle with butcher’s twine. You may use any type of herbs or vegetables that you want for different flavors.

You can also use skinless chicken breasts, thighs and drumsticks if you prefer, and save the meat for another use after removing from the broth.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Fabrizia’s Capellini in Broth with Ricotta