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Sopa de Agnoline

A comforting broth soup featuring stuffed agnoline pasta cooked with chicken and fresh vegetables. It is a traditional staple of Italian-influenced southern Brazilian cuisine.

50 minEasyServes 6340 cal/serving

BrazilianSoupStovetopStandardNut-FreeDairy-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 lb boneless chicken thighs, cubed
  • 8 cups chicken broth
  • 1 lb meat agnoline pasta
  • 1/4 cup fresh parsley, chopped

Instructions

  1. 1

    Heat 2 tbsp olive oil in a large soup pot over medium heat.

  2. 2

    Add 1 diced yellow onion, 2 diced carrots, 2 diced celery stalks, and 4 minced garlic cloves, sautéing for 5 minutes until soft.

  3. 3

    Add 1 lb cubed boneless chicken thighs and cook until lightly browned and the internal temperature reaches 165°F (74°C).

  4. 4

    Pour in 8 cups chicken broth and bring to a steady simmer over medium-high heat.

  5. 5

    Stir in 1 lb meat agnoline pasta and cook for 8 to 10 minutes until tender.

  6. 6

    Garnish with 1/4 cup chopped fresh parsley and serve warm.

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Questions

What internal temperature should Sopa de Agnoline reach?

For Sopa de Agnoline, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Can I use chicken breasts instead of chicken thighs in Sopa de Agnoline?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Sopa de Agnoline uses 1 lb boneless chicken thighs, cubed.

Can I make Sopa de Agnoline gluten-free?

Yes. The gluten in Sopa de Agnoline is 1 lb meat agnoline pasta. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How many calories are in Sopa de Agnoline?

One serving (the recipe makes 6) is about 340 calories, with 24 g protein, 32 g carbohydrate and 12 g fat, plus 2 g fiber and 750 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Sopa de Agnoline?

Refrigerate Sopa de Agnoline for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The agnoline will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

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