Italian Dumpling Soup with Parmesan Passatelli

Italian dumpling soup is a comforting bowl of clear broth with passatelli, tender Parmesan-and-breadcrumb dumplings from Emilia-Romagna, especially Romagna. The dough comes together quickly, and its savory, nutmeg-scented strands cook right in the broth, making this a simple soup to serve as a light meal or first course.

Ingredients

1½ cups fine, plain dry breadcrumbs (150 g)
1 cup finely grated Parmigiano Reggiano (90 g), plus ⅓ cup (30 g) for serving
3 large eggs (about 150 g without shells), at room temperature if convenient
1 teaspoon finely grated lemon zest (2 g)
⅛ teaspoon freshly grated nutmeg (about 0.25 g)
¼ teaspoon fine salt (1.5 g), plus more to taste
6 cups low-sodium chicken broth (1.4 L), or vegetable broth
2 tablespoons chopped flat-leaf parsley (about 8 g), for serving
Freshly ground black pepper, about ¼ teaspoon (0.5 g), for serving

Instructions

Mix the passatelli dough. In a medium bowl, combine the breadcrumbs, 1 cup (90 g) grated Parmesan, lemon zest, nutmeg, and salt. Beat the eggs in a separate small bowl, then pour them into the dry ingredients. Stir firmly with a fork or wooden spoon until the mixture forms a thick, evenly moistened dough. It should hold together when pressed, rather than look like loose crumbs or a pourable batter. This mixing and measuring takes about 15–20 minutes, depending on how finely you grate the cheese.
Let the dough rest. Press the dough into a compact mound and cover the bowl. Leave it at room temperature for 10 minutes so the breadcrumbs can absorb moisture. The brief rest makes the mixture easier to push through a ricer and helps the dumplings keep their shape. If it still seems dry and cracks apart when squeezed, work in a teaspoon of beaten egg; if it is very sticky, mix in a tablespoon of breadcrumbs and give it a minute to absorb.
Bring the broth to a gentle simmer. Pour the broth into a large, wide pot and heat it over medium-high heat for about 15 minutes, or until it is steaming and just beginning to simmer. Taste it before adding salt: broth and Parmesan both vary in saltiness, so you may not need any. Once the broth is hot, lower the heat to maintain a gentle simmer. A hard, rolling boil can break up the delicate dumplings.
Shape and cook the dumplings. Divide the rested dough into four portions. Working over the pot, press one portion at a time through a potato ricer fitted with holes about ¼ inch (6 mm) wide. Use a knife to cut the strands into lengths around 1½–2 inches (4–5 cm), letting them fall into the simmering broth. If you do not have a ricer, see the Tips section for a workable alternative. Simmer gently for about 3–5 minutes, until the strands are tender and have risen to the surface. Check the center of the largest dumpling with a thin-tip instant-read thermometer; the USDA FSIS safe minimum for egg dishes is 160°F (71°C).
Season and serve promptly. Turn off the heat and stir in the black pepper. Taste the broth and adjust the salt if needed. Ladle the soup and dumplings into warm bowls, distributing the strands evenly, then finish with chopped parsley and the remaining Parmesan. Pass extra cheese at the table if you like. Serve while hot, before the dumplings have time to absorb too much broth.

Tips

Use finely grated cheese and fine crumbs. A fine texture lets the dough bind evenly and pass through the ricer without breaking into uneven lumps. Coarse breadcrumbs can make the dough rough and more difficult to press. If you only have coarse crumbs, pulse them briefly in a food processor; do not use seasoned crumbs, which bring extra salt and herbs that can change the flavor.
Adjust the dough by feel, a little at a time. Breadcrumbs and eggs differ slightly in how much moisture they absorb. The dough should be firm enough to hold together when squeezed but soft enough to press through the ricer with steady pressure. Add beaten egg a teaspoon at a time if it is crumbly, or breadcrumbs a tablespoon at a time if it is sticky. Adding a lot of either at once can make the cooked dumplings too soft or too dense.
Keep the broth at a quiet simmer. Passatelli are tender, not chewy pasta. A vigorous boil can knock the strands against the pot and cause them to break apart. If the broth starts bubbling hard after you add the dumplings, lower the heat. Use a wide pot so the strands have room, and avoid stirring repeatedly; a gentle swirl of the pot is enough if you need to redistribute them.
No potato ricer? A sturdy spaetzle maker with large holes can work, though the strands may look different. You can also roll small portions into thin ropes on a clean surface and cut them into short pieces; this makes a denser, more hand-shaped dumpling rather than classic ridged passatelli. Avoid forcing stiff dough through a fine garlic press, which can clog or break the tool.

Serving Suggestions

Serve this soup as a first course before roasted vegetables, grilled fish, or a simple meat dish, or offer larger portions with crusty bread for a modest supper. A crisp green salad dressed with olive oil and vinegar adds freshness alongside the savory broth. Keep the finishing touches restrained: a little extra Parmigiano Reggiano, parsley, and black pepper complement the dumplings without hiding their lemon and nutmeg notes.

For a more substantial bowl, add a handful of baby spinach to the pot just after the dumplings finish cooking and stir until the leaves wilt. Another easy option is to serve the soup with toasted bread rubbed lightly with garlic. Because the broth is the main seasoning, warm the bowls first if serving at the table; the soup stays pleasant to eat longer without needing to boil it again.

Variations

Passatelli are associated with Emilia-Romagna, and their proportions and seasonings vary from cook to cook. Some versions include a little lemon juice or more nutmeg, while others keep the dough very simple. This recipe uses lemon zest for fragrance without making the broth noticeably sour. For a deeper flavor, use a well-seasoned beef broth; for a lighter bowl, chicken broth works well.

To make the soup vegetarian, choose vegetable broth and check that the Parmesan is made with a vegetarian-friendly rennet if that matters to you. Traditional Parmigiano Reggiano is made with animal rennet, so a vegetarian hard cheese is a practical substitute; it will taste somewhat different, but should still grate and bind into the dough. For a richer, more savory result, use a mature vegetarian Parmesan-style cheese.

You can also add a small amount of finely chopped parsley or spinach to the dough, though extra moisture may mean you need a spoonful or two more breadcrumbs. Keep additions modest so the mixture still passes through the ricer. For a stronger citrus flavor, add a little more zest rather than lemon juice, which can loosen the dough and make the finished soup taste sharper.

Storage and Reheating

For the best texture, serve passatelli soon after cooking. The strands continue to soak up broth as they sit, so they soften and the soup becomes thicker. If you expect leftovers, cook only the amount of dough you plan to serve and keep the unused dough covered in the refrigerator for up to 1 day. The dough firms as it chills; let it sit at room temperature for about 10 minutes before pressing, and check that it is still moist enough to hold together.

Refrigerate cooked soup within 2 hours, in a covered container, and use it within 3–4 days. If possible, store the dumplings and broth separately to limit softening. Reheat soup gently on the stovetop, stirring carefully, until the leftovers reach 165°F (74°C); check with a food thermometer. Add a splash of broth or water if the dumplings have absorbed liquid. Avoid repeatedly reheating the whole pot, since that can make the strands increasingly soft. Freezing is possible, but the dumplings may turn mushy after thawing, so freeze extra broth separately when texture matters.

Frequently Asked Questions

What are passatelli?
Passatelli are short, ridged dumplings made from breadcrumbs, grated hard cheese, and eggs. They are especially associated with Emilia-Romagna in northern Italy and are often served in broth. A potato ricer gives them their familiar rough strands, which cook quickly and take on the flavor of the soup.

Can I make the dough ahead?
Yes. Cover it and refrigerate it for up to 1 day. Before shaping, let it stand at room temperature for about 10 minutes so it is easier to press. If it has become crumbly, knead in a teaspoon of beaten egg; if it is sticky, add a small amount of breadcrumbs. Cook the dumplings just before serving for the best texture.

Can I use store-bought breadcrumbs?
Yes, provided they are plain, fine, and dry. Very coarse crumbs can make the dough uneven, while seasoned crumbs can make the soup too salty or introduce flavors that do not suit the broth. If your crumbs are coarse, pulse them briefly until fine. Weighing 150 g gives a more dependable amount than relying on a cup measure.

Why are my dumplings falling apart?
The dough may be too wet, the broth may be boiling too vigorously, or the strands may be unusually thin. Mix in breadcrumbs a tablespoon at a time if the dough will not hold its shape, then let it rest briefly. Keep the broth at a gentle simmer and test a small strand first. If it breaks apart, adjust the dough before pressing the remaining portions.

Can I make this soup without eggs?
Eggs bind the breadcrumbs and cheese, so omitting them changes the dough substantially and this recipe is not designed to work egg-free. For an egg-free Italian-inspired soup, use prepared egg-free dumplings or small pasta in the broth instead. They will not be passatelli, but they make a practical alternative with a similar comforting, soup-and-dumpling feel.

Is this soup gluten-free?
Not as written, because ordinary breadcrumbs are made from wheat bread. Gluten-free breadcrumbs may work, but their absorbency and texture vary; begin with the stated weight and adjust the dough gradually with egg or crumbs. Check the broth and cheese labels as well, and expect the dumplings to have a slightly different texture from the traditional version.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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