Cheese Dishes: Butter-Topped Pasta Cups

Butter-Topped Pasta Cups


  • salt and pepper to taste
  • 2 tbsp. butter
  • 2 bay leaves
  • 2 tbsp. parsley, finely chopped
  • 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
  • 200 g noodles (e.g. fusilli with emmer
  • 110 g rolls of shaved Sbrinz cheese
  • 1 Savoy cabbage (approx. 200 g), cut into strips
Order the ingredients from COOP@home


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.


  • Cheese Dishes
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 4 people
  • Nutrition 417 Kcal