Recipes
Cucuzza and Tenerumi Soup
Serves: 6
Prep Time: 20 Minutes
Cook Time: 30 Minutes

Warm, comforting, and rooted in Italian tradition, this Cucuzza and Tenerumi Soup from our Founder’s Daughter’s Recipes series celebrates the simple flavors of Sicilian home cooking. Tender cucuzza and tenerumi leaves are simmered with sweet Vidalia onion, garlic, tomatoes, and rich chicken broth, then finished with ditalini pasta, Pecorino Romano, and fresh basil.
Hearty yet fresh, it’s an old-fashioned Italian favorite that brings generations of family cooking to the table. Serve it warm with extra Pecorino Romano and crusty Italian bread for a comforting taste of Sicily.
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Ingredients
1 ea Vidalia Onions (Diced & Sautéed)
4 cloves Garlic Fresh (Chopped)
2 oz Tomatoes (Stewed)
4 oz Tomatoes Diced Canned Full Red (Diced)
6 qt Chicken Broth
2 oz CLASSIC ROASTED CHICKEN DEMI-GLACE, ROASTED CHICKEN – More Than Gourmet
1 lb Ditalini Pasta
1 cup Pecorino Romano – Grated
1 bunch Fresh Basil
1 pt Tenerumi Leaves
1 qt Cucuzza (Medium Dice)
Instructions
1. Prepare the Vidalia onion by peeling and slicing the large onion. Garlic chop sauté with onions.
2. Add 2 cans of stewed tomatoes and 4 cans of diced tomatoes to the pot.
3. Pour in 5 boxes of Swanson chicken broth. If available, substitute one box with 1 spicy Swanson chicken
broth.
4. Add a small amount of better-than-bullion paste, about 1 teaspoon.
5. Cook ditalini pasta according to package instructions. add at the end.
6. Grate Picarino Romano cheese and add to the stew.
7. Add fresh basil leaves, Cucuzza, and tenerumi leaves to the stew before serving.
Notes
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Looks like something I would like to try. Where can I get cuccuzo seeds to plant next year
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