Chef Bruno’s recipe for Peasant Pasta Soup

This soup recipe, inspired by Mama Bruno herself, takes only about 30 minutes to make!



 

Hello, dear readers! By now many of you have probably heard that I decided to do freelance work in the restaurant business. But don’t worry, I’m still going to share recipes with my readers in every issue of PMQ! I’ll also be spending some time in Europe and will bring back new ideas to help you stay on top of the culinary trends.

This pasta soup dish is one of my favorites. I really love it because it reminds me of my mother, who used to make it for our family. It can be prepared quickly (less than 30 minutes) and doesn’t require a lot of expensive ingredients. You know me—my recipes are always simple and affordable! If you don’t want to use cappellini, just use spaghetti or linguine. Give this a try and then share it with your customers. 

Mangia!

Ingredients:

½ onion, chopped
½ c. extra virgin olive oil
6 cloves garlic, peeled and chopped
1 28-oz. can whole tomatoes, chopped
8 oz. cappellini (angel hair pasta)
½ c. Romano cheese, grated
Kosher salt and fresh ground pepper

 

Directions:

Heat the olive oil with onions and garlic in a large saucepan over medium low heat. When garlic starts to brown, add tomatoes (with juice) and raise heat to medium. Season with salt and pepper to taste. When the tomatoes start boiling, reduce heat and simmer 15 minutes.

Boil a large pot of water with salt. When the water begins to boil, break the pasta into smaller pieces and add to the water. Cook to very al dente, only about two minutes. (The pasta will continue to cook in the sauce.) Drain pasta and reserve the boiled water. 

Now add pasta to the sauce and stir in ½ to 1 cup of water to make liquid seem like soup. If the pasta seems too dry, add some of the reserve pasta water. Raise the temperature up to medium high and cook for one to two minutes as pasta will continue to cook and finish. Top with grated Romano cheese.  

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

SmartMarket: Pizza Possibilities With Ardent Mills

Make the most out of your dough recipe with a range of Ardent Mills flours, from gluten-free to Italian-style 00.

Idea Zone: Is Your POS System Optimized for Your Pizzeria?

Revel Pizza Solution partners with Apple to bring owners the best in secure, easy-to-use POS systems

Using Video to Draw in Customers is Key to Staying Relevant in the Coming Years

Learn four easy ways you can employ video to effectively attract attention and connect with customers.

PMQ Takes A Tour Through the Museum of Pizza Pop-Up Exhibition in New York

Pizza pop culture invades New York City with a limited-time pop-up, The Museum of Pizza, giving visitors a host of Instagrammable experiences.

Is Your Sauce The Boss? Tips on Successful Sauces

From marinara and pesto to nacho cheese and gravy, pizza insiders share the secrets behind their most successful sauces.

Quad Cities-Style Pizza: Tinkering With Tradition

Quad Cities pizzerias are an eclectic mix of traditionalists and tinkerers who crave change.

Experience Hog Heaven With This BBQ Pork Pizza by Marzetti Foodservice

Marzetti's range of sauces will add a delightful kick to any recipe.

The Benefits of Building Your Own Oven From Scratch

United States Pizza Team veteran Jason Samosky guides us through the ins and outs of building your own wood-fired oven.

Chef's Corner | Pete Blohme Tricks Out a Tasty Treat With Beignets

Serving up beignets, paninis and patriotism in Alabama’s French Quarter, Panini Pete’s fries up a taste of Southern hospitality with these delightful sugar-dusted puffs.

Should You Hire An Interior Designer? The Think Tank Has Some Advice

Think Tankers discuss the ins and outs of hiring a design expert to spruce up their spaces.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags