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Pasta and Cauliflower Soup Federica

Pasta and Cauliflower Soup Federica

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 1 min läsningstid

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This pasta and cauliflower soup, known in Italy as Pasta e Cavolfiore, is a beautifully simple high-protein dish that relies on quality ingredients for its depth of flavour. By simmering nutty Romanesco cauliflower and broken spaghetti directly in a rich chicken stock, the pasta releases its starch to create a velvety, comforting consistency. It is a wonderful example of Italian farmhouse cooking, turning humble pantry staples into a nourishing meal that feels both restorative and sophisticated.

Perfect for a quick midweek dinner or a healthy lunch, this recipe is naturally satisfying and packed with vitamins. The addition of Sicilian extra-virgin olive oil and sharp Pecorino cheese provides a salty, savoury finish that perfectly complements the sweetness of the cooked brassicas. For the best results, use a high-quality homemade stock and serve it immediately while the pasta is perfectly al dente.

Ingredients for Pasta and Cauliflower Soup Federica

1.9L chicken stock (page 303
not canned broth)
1 tesked fint havssalt
1.1kg cauliflower (preferably Romanesco), cut into 1-inch-wide florets
110g spaghetti, broken into roughly 1 1/4-inch pieces
120ml extra-virgin olive oil (preferably Sicilian)
60g finely grated Pecorino (preferably Sicilian) or Parmigiano-Reggiano (240ml )

How to make Pasta and Cauliflower Soup Federica

Bring stock to a boil in a 4- to 5-quart heavy pot over high heat and add sea salt and pepper to taste.

Stir in cauliflower and simmer, covered, until just tender, about 5 minutes. Stir in pasta and simmer, uncovered, stirring occasionally, until al dente, 10 to 15 minutes (pasta takes longer to cook in stock than in water).

Stir in sea salt to taste and serve soup drizzled with olive oil and sprinkled with cheese.

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