Macaroni Soups
Ingredients
Directions
Bring the gravy soup to a boil.
Gradually add the macaroni pieces to the boiling soup to prevent sticking.
Boil until the macaroni is tender but not soft, about 15 to 20 minutes for fresh macaroni or nearly 1 hour for stale.
For added flavor, melt some Parmesan cheese into the soup or serve it grated on the side.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Naples macaroni
- Provides the starch and body that thicken the soup and give it a chewy bite.
- Parmesan cheese
- Adds savory, salty depth and a nutty aroma when melted into the soup or served on top.
The step that matters
Adding the macaroni gradually to the boiling soup. Dropping pasta into boiling liquid all at once can clump the pieces together and cause them to stick. Adding them in gradually keeps them separated so they cook evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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