Butter-Topped Pasta Cups

Preparation/cooking time: ca. 35m

For 4 people

Nutritional Information

Contains 446 Kcal, 19g Protein, 42g Carbohydrates, 18g Fat


  • 2 tbsp. butter
  • 1 leek (approx. 150 g), cut into cubes
  • 1 celery (approx. 250 g), cut into cubes
  • 2 carrots (approx. 150 g), cut into cubes
  • 1.5 litre vegetable bouillon
  • 2 bay leaves
  • 200 g noodles (e.g. fusilli with emmer
  • salt and pepper to taste
  • 110 g rolls of shaved Sbrinz cheese
  • 1 Savoy cabbage (approx. 200 g), cut into strips
  • 2 tbsp. parsley, finely chopped

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  • Heat the butter, sauté the leek, celery and carrots for approx. 3 mins., pour in the stock, add the bay leaves, bring to the boil, reduce the heat, cover and simmer the soup for approx. 2 mins. Add the pasta and continue to simmer for approx. 7 mins. Add the savoy cabbage, continue cooking for approx. 3 mins. and season. Serve the Buuretopf in warmed soup bowls. Top with the rolls and parsley.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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Average rating: 5.0 of 5 1 - 2 From 2 Ratings

  • from on
    Average rating: 5.0 of 5

    Wirklich ganz toll!

  • from on
    Average rating: 5.0 of 5

    Mhhhhmm fein auch die Kinder mögen diese Suppe

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