Gather The Goods
1 cup ditalini
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.
