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Creamy Shell Soup with Chili Oil

Byfrancescadzani@gmail.com

This soup is my version of “everything but the kitchen sink.” And, although I hate saying that because it reminds me of remnants of food lurking around waiting to be tossed I’m holding it to high standards here. This is not a rich creamy soup but one that’s brothy with a splash of cream enough to make it look a little foggy. The addition of baby shells, escarole (or any green you like; kale or spinach too), plenty of grated mozzarella, pecorino, and a drizzle of chili oil is just so comforting to me. I made my own hot pepper oil, not to be mistaken with chili crisp which also works nicely here too!

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Total Time:

Yield: 2 servings

Ingredients

1 cup baby shells

Kosher salt

1 quart chicken broth

3 cups chopped escarole

1/4 cup heavy cream

Pecorino Romano for grating

chili crisp for drizzling

Method

  1. Bring a small pot of salted water to a boil. Cook pasta until very al dente or toothsome since it will be going into soup. Drain and set aside.

  2. Bring chicken broth to a simmer and add escarole. Cook for 2 to 3 minutes until it’s wilted and tender. Add ditalini into the pot along with cream, cheese, and chili crisp.

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15 Comments

  1. Thanks for sharing. I read many of your blog posts, cool, your blog is very good.

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