Pasta Soup with Courgettes and Saffron

Pasta Soup with Courgettes and Saffron

With Natural Ingredients, No Artificial Flavouring, No Preservatives

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Durum wheat semolina pasta 88% (durum wheat semolina, water)
Courgettes (8%)
Vegetable stock 3% (salt, glucose syrup, rice flour, potato flakes, onion, carrot, celery, leek, tomato)
L’Aquila saffron (1%)

Allergens: GLUTEN, CELERY.

Preparation: add 4 cups (800 cl) of cold water and 2 spoons of Extra Virgin olive oil to the mix. Cook for 6 minutes, sprinkle with grated parmesan and serve.

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Prep Time: 2 min   Cook Time: 6 min   Servings: 2

  • Place bag content in a pot containing 800 cl of cold water.

  • Add 2 tablespoons of extra-virgin olive oil, stir, bring to a boil on a hot burner.

  • Then reduce to a gentle heat and let simmer for 6 minutes, stirring occasionally.

  • Add hot water if necessary. Let the pasta rest for some seconds, serve hot.

  • Sprinkle with grated Parmigiano Reggiano cheese to taste.

Nutrition Facts

Nutrition facts per serving
Serving size (125 gr) / Servings per container 2
Calories 411 Kcal/1725 KJ (% Daily Value*)

  • Protein 13g (2.6%)
  • Carbohydrates 88g (17.6%)
  • Sugars 5g (1%)
  • Fat 2g (0.4%)
  • Saturadet Fat 0.38g (0.9%)
  • Fibre 3.5g (0.7%)
  • Sodium 0.004g
  • Vitamin A 0g
  • Calcium 0.024g
  • Iron 0.0015g

*Percent Daily Values are based on 2000 calorie diet.