Capeletti Soup

• •2.2 lb Meat or chicken capeletti ((1 kg))
• •1 piece Small chicken breast (cubed (or 1 lb / ½ kg beef, small cubes, not ground))
• •2 piece Garlic cloves (mashed)
• •1 tbsp Grated onion
• •1 tbsp Oregano
• •1 piece Bouillon cube (beef or chicken flavored)
• •to taste Salt
• •to taste Fresh parsley (chopped)
• •1 pinch Cumin (if using chicken)
• •1 pinch Black pepper (if using beef)
• •6 oz Sliced mushrooms (button/champignon (150–200g))
• •2 tbsp Olive oil (enough to generously cover the bottom of your pressure cooker)
• •enough cup Water (to fill about half of the pressure cooker)

Instructions

1. 1

   Heat the olive oil in a pressure cooker over medium heat. Add the mashed garlic and grated onion and sauté until fragrant, about 2-3 minutes.

2. 2

   Add your cubed chicken (or beef if preferred). Season with a pinch of cumin if using chicken, or a pinch of black pepper if using beef. Sauté until the meat is browned on all sides, about 5-7 minutes.

3. 3

   Add the bouillon cube and enough water to fill about half of the pressure cooker, ensuring there's plenty of room for the pasta to expand. Close the lid and cook under pressure for 10-15 minutes until the meat is tender. Allow natural pressure release or quick release according to your cooker's instructions.

4. 4

   Once the pressure is safely released and the lid is open, add the capeletti, sliced mushrooms, and chopped parsley to the broth.

5. 5

   Cook with the lid off (or loosely covered) until the capeletti are al dente. The starch from the pasta will naturally thicken the broth into a velvety texture, about 10-15 minutes.

6. 6

   Taste the soup and adjust seasoning with salt if needed.

Chef's Tips

• 💡For the full experience, serve steaming hot in deep bowls, topped with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.
• 💡Pair with a side of crusty toasted bread for dipping.
• 💡If you don't have a pressure cooker, you can simmer the meat in a regular pot until tender, which may take longer (e.g., 30-45 minutes for beef), before adding the capeletti and mushrooms.