In our Group of the WhatsApp, and get the recipes cool on your phone!

To Sopa de Capeletti It is a true delicacy of Italian-Brazilian cuisine, and is especially popular in the southern regions of Brazil, such as Paraná, Santa Catarina and Rio Grande do Sul. This dish combines Italian tradition with the cozy touch of home cooking, offering a comforting and delicious meal, ideal for colder days.

Capeletti, a small stuffed pasta, is the star of this soup, bringing a mix of flavors and textures that are a hit on any occasion. The recipe may vary, but the basics are always the same: a tasty broth, usually meat-based, and the capeletto, which can be stuffed with meat, cheese or other ingredients, according to family tradition. If you want to learn how to prepare this delicious soup, follow the recipe below!

Ingredients:

For the broth:

1 kg of chicken breast (or beef, such as muscle or ossobuco, if you prefer)
2 medium carrots, sliced
2 celery stalks, cut into pieces
1 medium onion, cut into quarters
4 crushed garlic cloves
2 bay leaves
Salt and pepper to taste.
3 liters of water

For the soup:

500 g capeleti (meat or cheese, depending on your preference)
1 cup fresh or frozen peas (optional)
1 small carrot, cut into small cubes
Green onions (parsley and chives) for decoration
Grated parmesan cheese (optional, for serving)

Directions:

1. Preparing the Broth:

The first step is to prepare a tasty broth for the soup. To do this, place the chicken breast (or meat of your choice), carrots, celery, onion, garlic and bay leaves in a large pot. Add the water and bring to a boil over high heat.

When it starts to boil, reduce the heat to medium and let it cook for about 1 to 1.5 hours, skimming off any foam that forms on the surface with a spoon. The goal is to obtain a very aromatic and flavorful broth, so it is important to cook the meat until it is very tender.

After the cooking time, remove the meat and vegetables from the pan. If you used chicken breast, shred the meat and set aside. If you used beef, remove the bones and shred the meat.

Strain the broth, discarding the vegetables and seasonings (or reserve the vegetables to use in another dish). Return the strained broth to the pan and adjust the salt and black pepper to taste.

2. Cooking the Capeletti:

Now that the broth is ready, it’s time to add the capeleti. Add the capeleti to the pot of boiling broth and cook according to the package instructions (usually about 10 to 15 minutes). If you’d like an extra kick of flavor, you can add peas and carrots cut into small cubes to the broth, cooking until they’re tender.

3. Finishing the Soup:

Once the capeleti is cooked and the broth is flavorful, adjust the seasoning with more salt and pepper if necessary. If you used chicken, add the shredded meat back to the broth. Let the soup simmer for a few more minutes to allow the flavors to blend.

4. Serving:

When the soup is ready, remove it from the heat. Serve hot in individual bowls, garnished with chopped parsley and, if desired, a little grated Parmesan cheese on top to give it a creamy and tasty touch.

Tips:

Homemade Capeleti: If you have more time and energy, you can prepare capeleti at home. It can be stuffed with ground beef, cheese or even shredded chicken. This ensures an even more personalized and flavorful soup.
Meat: You can vary the type of meat, using beef (such as muscle or ossobuco) or chicken. Chicken gives a lighter broth, while beef provides a more robust flavor.
Thicker soup: If you prefer a thicker soup, add vegetables like pumpkin or sweet potato, which combine well with the broth.