Capeletti Soup

Do you love Italian food but need something warm and comforting for a cold day? Capeletti soup is the answer. The stuffed pasta shells release starch as they cook, creating a broth that is naturally thicker and more satisfying than your average soup. While the capeletti themselves are usually stuffed with meat or chicken, adding extra cubes of beef or chicken breast makes the dish even more substantial. It’s the perfect "one-pot" meal for chilly nights.

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.

   Time: 3 min
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.

   Time: 7 min
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.

   Time: 15 min
4. 4.

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

   Time: 2 min
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.

   Time: 10 min
6. 6.

   Taste the soup and adjust seasoning with salt if needed.

   Time: 1 min