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

1. 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.

2. 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.