Italian soup

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Italian soup

Italian soup

Number of people

125 g mozzarella cheese

1 drizzle of olive oil

1 clove of garlic

1 onion

1 sprig of basil

600 g of tomato

1 pepper

1 cube of poultry or vegetables

300 g pasta

20 cl of liquid fresh cream

1 pinch of salt

1 pinch of pepper

Preparation: 5 min
Cooking time: 30 min
Step 1
Fry the garlic and onion in olive oil in a saucepan.
Step 2
Meanwhile, put it in a saucepan to heat the water for the pasta.
Step 3
Cut the tomatoes in half, remove the lids and quarter the tomatoes, add to the pot.
Step 4
Cut the pepper in half, remove the seeds inside. Then cut the pepper into quarters.
Step 5
Fry the whole thing for about 10 minutes.
Step 6
When the water boils put the pasta following the time in relation to the package.
Step 7
In another saucepan put the 20 cl of liquid crème fraiche, and add the mozzarella with it and let it melt over low heat.
Step 8
I used mozzarella but we can use either gorgonzola cheese, ricotta cheese or mascarpone instead.
Step 9
Meanwhile, add the water to the pot and the cube broth, and boil the soup.
Step 10
When the vegetables are well cooked, mash with a soup press.
Step 11
Drain the pasta and add to the pot.
Step 12
When the cheese has melted, add it to the soup and add basil.
Step 13
Leave to cook for a few minutes. Put the soup on the plates and add parmesan cheese and why not a slice of Italian smoked ham to accompany it.
Step 14
Enjoy your meal!
I add my grain of salt

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