Stellette and Portobello Mushroom Soup

    Stellette pasta is a diminutive soup pasta. Use it in this light soup made with veal stock, earthy portobello mushrooms and red wine. Serve with freshly grated Parmesan cheese on top and some crusty bread.

    2 people made this

    Serves: 4 

    • 1/2 (500g) pack stellette soup pasta, such as De Cecco
    • 750ml (1 1/4 pints) veal stock
    • 1 grilled portabello mushroom, sliced
    • 1 tablespoon tomato purée
    • 1 tablespoon red wine
    • salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a large pot, combine pasta, stock, mushroom, tomato purée, wine, salt and pepper. Cook over medium high heat for 8 to 10 minutes, or until pasta is tender.

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