Creamy Shell Soup with Chili Oil
This soup is my version of “everything but the kitchen sink.” And, although I hate saying that because it reminds me of remnants of food lurking around waiting to be tossed I’m holding it to high standards here. This is not a rich creamy soup but one that’s brothy with a splash of cream enough to make it look a little foggy. The addition of baby shells, escarole (or any green you like; kale or spinach too), plenty of grated mozzarella, pecorino, and a drizzle of chili oil is just so comforting to me. I made my own hot pepper oil, not to be mistaken with chili crisp which also works nicely here too!
Total Time:
Yield: 2 servings
Gather The Goods
1 cup baby shells
Kosher salt
1 quart chicken broth
3 cups chopped escarole
1/4 cup heavy cream
Pecorino Romano for grating
chili crisp for drizzling
Make It
Bring a small pot of salted water to a boil. Cook pasta until very al dente or toothsome since it will be going into soup. Drain and set aside.
Bring chicken broth to a simmer and add escarole. Cook for 2 to 3 minutes until it’s wilted and tender. Add ditalini into the pot along with cream, cheese, and chili crisp.
