Passatelli in broth — vegetarian Italian dumpling soup — turns stale bread, Parmesan, and eggs into something that tastes like someone's grandmother made it. The dough presses through a ricer into short, tender strands that simmer in rich vegetable stock for five minutes. It's Emilian comfort, meat-free and unpretentious.
Imagine a dish that’s the love child of pasta and a dumpling, yet lighter and more delicate than either. Welcome to the world of Passatelli in Broth, a classic Italian comfort food from the Emilia-Romagna region. These tender, cheesy, nutmeg-scented noodles are pressed directly into a simmering, savory vegetable broth, creating a soup that’s both elegant and incredibly heartwarming. It’s the kind of meal that wraps you in a warm hug on a cold day. Simple to make but profoundly satisfying, this recipe will become your new go-to for a quick, impressive, and utterly delicious vegetarian lunch or first course.
Ingredients
• MAKES: 4 servings
• TIME: 45 minutes
• 2 large eggs
• 2 large egg yolks
• 1 1/2 cups / 150g (5.3 oz) freshly grated Parmesan cheese
• 1 cup / 120g (4.2 oz) fresh bread crumbs, from stale bread
• 1/4 teaspoon (20 ml / 0.7 fl oz) freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• 2 quarts / 1.9L rich vegetable stock
Instructions
1. In a medium bowl, whisk together the whole eggs and egg yolks until just combined.
2. Stir in the grated Parmesan, bread crumbs, nutmeg, and a generous pinch of salt and pepper. Mix with a fork until a soft, slightly sticky dough forms.
3. Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 24 hours. This allows the bread crumbs to hydrate and the dough to firm up, which is crucial.
4. When ready to cook, pour the vegetable stock into a large pot and bring it to a boil. Reduce the heat to maintain a gentle, steady simmer.
5. Working in batches, place a portion of the chilled dough into a potato ricer fitted with the large-hole disk.
6. Hold the ricer over the simmering stock and press the dough through. As the passatelli emerge, cut them into 2- to 3-inch lengths with a knife or scissors, letting them drop directly into the stock.
7. Cook for just 2-3 minutes, or until the passatelli float to the surface. They cook very quickly.
8. Taste the broth and adjust seasoning with salt and pepper if needed. Ladle the passatelli and broth into warm bowls and serve immediately.
Nutritional Information
• Serving Size: 1 bowl (approx. 1/4 of recipe)
• Calories: 450 kcal
• Protein: 25g
• Carbohydrates: 30g
• Fat: 25g
• Sodium: 1200mg (will vary based on stock and cheese)
Pro Tips
• For the best texture, use bread crumbs made from stale, crustless white bread rather than fine, dry packaged crumbs.
• The dough must be well-chilled. A cold, firm dough is much easier to press through the ricer without becoming mushy.
• Do not let the broth boil vigorously when cooking the passatelli. A gentle simmer is key to preventing them from breaking apart.
• No potato ricer? A spaetzle maker is a great alternative. In a pinch, you can press the dough through the large holes of a colander with a stiff spatula.
FAQ
Q: Is Parmesan cheese always vegetarian
A: No, traditional Parmigiano-Reggiano uses animal rennet, which is not suitable for strict vegetarians. To ensure this dish is fully vegetarian, look for a Parmesan-style hard cheese that is clearly labeled as being made with ‘vegetarian rennet’ or ‘microbial rennet’. These are commonly available in most grocery stores.
Q: Is this vegetarian soup a good source of protein
A: Yes, this is an excellent source of vegetarian protein. A single serving contains approximately 25 grams (0.88 oz / 24.9 g) of protein, primarily from the eggs and Parmesan cheese, making it a very satisfying and nourishing meal.
Q: Can I make this passatelli recipe vegan
A: This particular recipe relies heavily on eggs and Parmesan cheese for its essential structure, texture, and flavor, making a direct vegan substitution very challenging. We recommend searching for a recipe specifically developed to be a vegan version of passatelli for the best results.
Q: How should I store leftover passatelli
A: Passatelli are very delicate and are best enjoyed immediately after cooking, as they can become mushy if left to sit in the broth. If you must store them, it is best to keep the broth and any cooked passatelli in separate airtight containers in the refrigerator. For meal prep, you can make the dough up to 24 hours ahead and cook it fresh just before serving.
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Passatelli in Broth (Vegetarian Italian Dumpling Soup)
Ingredients
Method
- In a medium bowl, whisk together the whole eggs and egg yolks until just combined.
- Stir in the grated Parmesan, bread crumbs, nutmeg, and a generous pinch of salt and pepper.
- Mix with a fork until a soft, slightly sticky dough forms.
- Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 24 hours. This allows the bread crumbs to hydrate and the dough to firm up, which is crucial.
- When ready to cook, pour the vegetable stock into a large pot and bring it to a boil.
- Reduce the heat to maintain a gentle, steady simmer.
- Working in batches, place a portion of the chilled dough into a potato ricer fitted with the large-hole disk.
- Hold the ricer over the simmering stock and press the dough through. As the passatelli emerge, cut them into 2- to 3-inch lengths with a knife or scissors, letting them drop directly into the stock.
- Cook for just 2-3 minutes, or until the passatelli float to the surface. They cook very quickly.
- Taste the broth and adjust seasoning with salt and pepper if needed. Ladle the passatelli and broth into warm bowls and serve immediately.
- Do not let the broth boil vigorously when cooking the passatelli. A gentle simmer is key to preventing them from breaking apart.
