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Tubettini And Brussels Sprouts Soup

Fettuccine.Inn's picture
Ingredients
  Butter 3 Tablespoon
  Leeks 3 , cut into 1/4-inch pieces (White Part Only)
  Potato 1 Large, finely diced
  Chicken broth 6 Cup (96 tbs)
  Brussels sprouts 1 Pint, coarsely chopped
  Tubettini 1⁄2 Cup (8 tbs) (A Small Hollow Soup Pasta)
  Chopped parsley 3 Tablespoon
  Freshly grated double gloucester/Any other good grating cheese 1⁄4 Cup (4 tbs) (Use Fresh Ones)
  Freshly grated double gloucester/Any other good grating cheese 1⁄4 Cup (4 tbs), freshly grated
  Salt To Taste
  Pepper To Taste
Directions

In a large pot, heat the butter over medium heat.
Add the leeks and potatoes, sprinkle with salt and pepper and saute for 2 minutes, just to coat them well.
Stir in the broth, bring to a boil, then lower heat and simmer covered for 5 minutes.
Stir in the Brussels sprouts, simmer 10 minutes or until the vegetables are just about cooked.
Add the tubettini and cook, uncovered, 5 minutes or until al dente.
Taste for seasoning.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pasta

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