Italian Semolina and Parmesan Soup
Italian Semolina and Parmesan Soup turns humble semolina, Parmesan, eggs, and chicken broth into a cozy bowl with tender cheesy bites and rich savory flavor.
This simple soup feels special, but it uses low cost pantry staples and cooks with very little effort. The semolina mixture sets into soft pieces that soak up the hot broth, while parsley adds a fresh finish.
Why You Will Love This Recipe
- Comforting texture: The semolina pieces turn tender in the broth but still hold their shape.
- Big flavor from simple ingredients: Parmesan, butter, nutmeg, and chicken broth make the soup taste rich without a long ingredient list.
- Easy for weeknights: Bake the semolina mixture, cut it, simmer it briefly, and serve.
- Naturally satisfying: Eggs and Parmesan add protein, while semolina makes the soup filling.
Fabian’s Budget & Health Tip: Save Parmesan rinds in the freezer. Add one to the chicken broth while it heats, then remove it before serving. It gives the soup a deeper savory flavor without buying extra cheese.
Ingredients (Serves 4)
- 3/4 cup semolina flour (120 g)
- 1 cup finely grated Parmesan cheese (90 g)
- 2 large eggs (about 100 g without shells)
- 2 tablespoons unsalted butter, melted, plus a little more for the dish (28 g)
- 1/8 teaspoon ground nutmeg (0.3 g)
- 6 cups chicken broth (1.4 liters)
- 2 tablespoons fresh parsley, finely chopped (8 g)
- 1/2 teaspoon salt, plus more to taste (3 g)
- 1/4 teaspoon black pepper, plus more to taste (0.5 g)
Step-by-Step Instructions
1. Heat the Oven and Prepare the Dish
Heat the oven to 375°F (190°C). Lightly butter a small baking dish. Use a dish that lets the semolina mixture spread about 1/2 inch thick, so it sets evenly and cuts cleanly.
2. Mix the Semolina Base
Add the semolina, Parmesan, eggs, melted butter, nutmeg, salt, and black pepper to a bowl. Stir until the mixture looks thick, firm, and slightly sticky. It should smell buttery and cheesy, with a gentle warmth from the nutmeg.
3. Bake Until Set
Spread the mixture into the buttered dish and smooth the top with a spoon. Bake for 15 to 18 minutes, until the center feels firm and the edges look lightly golden. Let it cool for 5 minutes so it slices without crumbling.
4. Cut the Semolina Pieces
Cut the set semolina into small bite size squares. Keep them small enough to fit on a spoon. The pieces should feel tender but sturdy, like soft little dumplings.
5. Heat the Broth
Pour the chicken broth into a wide saucepan and bring it to a gentle simmer. Taste it before adding extra salt, because Parmesan can be salty. The broth should smell savory and warm, not sharp or overly salty.
6. Simmer and Serve
Add the semolina pieces to the hot broth. Simmer for 2 to 3 minutes, just until the pieces are heated through and slightly puffed. Ladle into bowls and finish with fresh parsley and a little more black pepper.
Expert Troubleshooting & FAQs
Why is my semolina mixture too loose?
The eggs may be larger, or the Parmesan may be less finely grated. Stir in 1 tablespoon of semolina at a time until the mixture becomes thick and firm enough to spread.
Why did the semolina pieces fall apart in the broth?
They may not have baked long enough, or the broth may have boiled too hard. Bake until the center feels set, then simmer gently. A rolling boil can break the pieces apart.
Can I make the semolina pieces ahead of time?
Yes. Bake and cut them up to 1 day ahead. Store them covered in the refrigerator, then warm them briefly in the simmering broth before serving.
Can I use vegetable broth instead of chicken broth?
Yes. Vegetable broth works well if it has good flavor. Choose a savory broth and taste it before adding salt.
Can I freeze this soup?
The broth freezes well, but the semolina pieces taste best fresh or refrigerated for a short time. For the best texture, freeze the broth only and make the semolina pieces when you plan to serve.
Estimated Nutritional Facts
Per serving, rough estimate:
- 310 calories
- 17 g protein
- 25 g carbs
- 16 g fat
Italian Semolina and Parmesan Soup
Ingredients
- 3/4 cup semolina flour (120 g)
- 1 cup finely grated Parmesan cheese (90 g)
- 2 large eggs (about 100 g without shells)
- 2 tablespoons unsalted butter, melted, plus a little more for the dish (28 g)
- 1/8 teaspoon ground nutmeg (0.3 g)
- 6 cups chicken broth (1.4 liters)
- 2 tablespoons fresh parsley, finely chopped (8 g)
- 1/2 teaspoon salt, plus more to taste (3 g)
- 1/4 teaspoon black pepper, plus more to taste (0.5 g)
Instructions
- 1. Heat the Oven and Prepare the Dish. Heat the oven to 375°F (190°C). Lightly butter a small baking dish. Use a dish that lets the semolina mixture spread about 1/2 inch thick, so it sets evenly and cuts cleanly.
- 2. Mix the Semolina Base. Add the semolina, Parmesan, eggs, melted butter, nutmeg, salt, and black pepper to a bowl. Stir until the mixture looks thick, firm, and slightly sticky. It should smell buttery and cheesy, with a gentle warmth from the nutmeg.
- 3. Bake Until Set. Spread the mixture into the buttered dish and smooth the top with a spoon. Bake for 15 to 18 minutes, until the center feels firm and the edges look lightly golden. Let it cool for 5 minutes so it slices without crumbling.
- 4. Cut the Semolina Pieces. Cut the set semolina into small bite size squares. Keep them small enough to fit on a spoon. The pieces should feel tender but sturdy, like soft little dumplings.
- 5. Heat the Broth. Pour the chicken broth into a wide saucepan and bring it to a gentle simmer. Taste it before adding extra salt, because Parmesan can be salty. The broth should smell savory and warm, not sharp or overly salty.
- 6. Simmer and Serve. Add the semolina pieces to the hot broth. Simmer for 2 to 3 minutes, just until the pieces are heated through and slightly puffed. Ladle into bowls and finish with fresh parsley and a little more black pepper.
