Creamy vegetable soup with stuffed pasta filled with meat
Creamy vegetable soup with stuffed pasta I made this soup for the first time when I wanted to combine a hearty cream soup with something more special than regular croutons. I used conchiglie pasta that I filled with chicken and cooked directly in the soup. I relied on seasonal vegetables and what I had on hand. It’s a recipe I return to when I want something slightly different but without too much complication. Quick Info Total time: about 1 hour and 45 minutes Preparation time: 30 minutes Cooking time: 1 hour - 1 hour and 15 minutes Servings: 4-6 Difficulty: medium Recipe type: cream soup, family lunch/dinner Ingredients 1/2 chicken breast with bone conchiglie pasta (preferably Băneasa) 2 green onions 1 dry onion 2 carrots 1 small celery 1 parsnip 1 zucchini 1 large potato 150 ml cooking cream fresh parsley salt pepper oil Preparation method 1. Clean all the vegetables (carrots, celery, parsnip, zucchini, potato, dry onion) and cut them into suitable pieces for boiling. 2. Put the vegetables along with the half chicken breast (with bone) in a large pot, cover with water (enough for both the cream soup and the final cooking of the pasta), and add a little salt. Let it boil over medium heat until all the vegetables are soft, about 45-50 minutes. Skim if necessary. 3. Meanwhile, put a small pot of water to boil. When it boils, add salt, a little oil, and cook the conchiglie pasta, only halfway (so they are al dente, as they will cook further in the soup). Drain them and let them cool a bit. 4. Remove the chicken breast from the vegetable soup, debone it, and chop it finely. Mix it in a bowl with salt, pepper to taste, and finely chopped green onion. Taste and adjust the seasoning if needed. 5. Take each conchiglie and fill it with the prepared meat mixture. Use a teaspoon or your fingers, whichever is easier for you. After filling all the pasta, roll them lightly in flour (no need for a thick layer, just enough to prevent them from falling apart while boiling). 6. Strain the soup in which the vegetables boiled and keep it. In a clean pot, put the clear soup on low heat and carefully add the stuffed pasta. Cook them slowly over low heat until well cooked through (about 10-15 minutes). Remove them with a slotted spoon and set aside on a covered plate to prevent drying out. 7. Put the boiled vegetables (those from the soup) in a blender or food processor, along with fresh parsley, 150 ml cooking cream, a little oil, salt, and pepper to taste. Blend until you obtain a fine puree. Gradually thin with soup until you reach the desired consistency for the cream soup. If you don’t have a large blender, puree the vegetables in two batches. 8. Transfer the cream soup back into the pot where the vegetables boiled. Add the stuffed pasta, mix gently and heat everything together over low heat for 2-3 minutes. 9. Serve the cream soup hot, with extra fresh parsley on top. Why I make this recipe often It’s a hearty cream soup but without complicated ingredients. The stuffed pasta makes everything more filling and easily turns it into a main dish. You can vary the vegetables depending on the season or what you have in the fridge. Plus, it’s perfect for days when you don’t want to spend hours in the kitchen. Tips and variations Tips Don’t let the pasta boil too much at first, otherwise they will break when you fill them. If the soup turns out too thick, add a little hot water. Chicken is easier to chop when it’s warm. Substitutions You can use any large pasta that can be stuffed. If you don’t have cooking cream, you can use thick yogurt (not too sour). Instead of chicken breast, you can use leftover roast or another lean boiled meat. Variations Add a few celery or parsley leaves while boiling for a more aromatic taste. You can also add some grated cheese to the meat filling. Use frozen vegetable mixes when you don’t have fresh ones. Serving ideas The cream soup is better warm, immediately after adding the pasta. It goes well with a little olive oil or sprinkled seeds on top if you want something extra. A slice of toasted bread on the side is enough. Frequently asked questions 1. Do I have to use chicken breast with bone? You can use any piece of chicken with bone; it’s important to have something for the flavor of the soup. Chicken breast is easy to chop and fits well for the filling, but thigh meat works too. 2. Can I fill the pasta in advance? I recommend filling them just before boiling, otherwise they may dry out or crack. 3. Can I keep the soup with the pasta for the next day? The pasta changes texture if left in the soup; they can become too soft. It’s best to keep the cream soup and the stuffed pasta separately and reheat them together only before serving. 4. What do I do if I don’t have a blender or food processor? You can mash the vegetables through a fine sieve with the back of a spoon, but it will take longer and the texture will be less smooth. 5. Can I make the cream soup without cream? Yes, you can skip the cream or use just a few tablespoons, but the soup will be less creamy. Nutritional values Approximately, a medium serving has around 300-350 kcal, with 12-14 g of protein (from meat and pasta), 8-10 g of fat (from cream and oil), and 40-50 g of carbohydrates (from pasta and vegetables). These values may vary depending on the type of pasta, cream, and exact quantities used. The soup is relatively filling and suitable for a light main meal. Storage and reheating Simple cream soup keeps well in the refrigerator for 2-3 days in a closed container. It’s better to keep the stuffed pasta separate, otherwise, they become too soft. When reheating, heat the soup over low heat, then add the pasta at the end, just to warm them up without boiling again. I do not recommend freezing, as the texture of the stuffed pasta will not remain the same after thawing.
Preparation
The vegetables are cleaned, chopped into pieces, and boiled in plenty of water along with the breast bone (for flavor). Separately, the pasta is boiled halfway in salted water with a bit of oil. The chicken breast is minced and mixed with salt, pepper, and a little green onion. The nearly cooked pasta is filled with meat, then quickly coated in flour and put back to simmer in the vegetable broth. Once ready, they are drained and set aside. The boiled vegetables, drained of broth (which is kept), are placed in the food processor with herbs, cooking cream, a bit of oil, salt, and pepper to taste, and blended until a creamy soup is obtained, adding broth until the desired consistency is achieved. It is transferred back to the pot where the vegetables were boiled and gently mixed with the filled pasta. It is served hot. Enjoy your meal!
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