Everything you love about cheesy stuffed shells comes together in one warm and comforting bowl. This meatless Stuffed Shell Soup features tender pasta shells simmered in a rich, garlicky tomato broth and finished with a generous spoonful of creamy basil ricotta. As the ricotta melts into the soup, it creates that irresistible combination of tomato, pasta, herbs, and cheese—without the work of filling and baking individual shells.
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My mother used to make stuffed shells for us. It was one of my favorite dishes. It was just the two of us at that time, quick and budget friendly meals are what we ate. She would buy already stuffed frozen shells and top with jarred marinara sauce and mozzarella cheese. They would come out of the oven with all that melty cheese. It was the perfect comfort meal.
I wanted to re-create that favorite meal and I thought this soup would be the perfect way. I took my mom’s inspiration and stepped up the ingredients, but kept it simple at the same time. I know you’ll love it s much as I do.
Why You’ll Love Creamy Stuffed Shell Soup
This cozy soup delivers all the nostalgic flavors of baked stuffed shells in a simple, spoonable meal. Small pasta shells capture the tomato broth in every bite, while fresh basil keeps the dish bright and aromatic. The basil ricotta topping adds a cool, creamy contrast and can be swirled into the broth for just the right amount of richness.
- Comforting but not too heavy: It has plenty of cheesy flavor without needing meat or heavy cream.
- Easy to prepare: No stuffing, layering, or baking is required.
- Full of Italian-inspired flavor: Garlic, tomatoes, Parmesan, ricotta, and basil create a classic combination.
- Perfect for busy evenings: Everything comes together in one pot, with the ricotta mixed separately.
- Easy to customize: Add red pepper flakes, extra vegetables, or a handful of mozzarella to make it your own.
What You’ll Need to Make Creamy Stuffed Shell Soup
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- Tomatoes – I like to roast my own tomatoes drizzled with olive oil, a few basil leaves and a little salt, remove the skins and use the flesh. You can use San Marzano canned tomatoes or your favorite canned tomatoes.
- Shell Pasta – Medium shell pasta is the perfect size for this soup. The shells expand in size a little after being cooked.
- Chicken Broth – Chicken broth adds depth of flavor and makes this a soup. Use vegetable broth if you want a truly vegetarian version.
- Tomato Paste – Tomato paste adds a rich depth of flavor.
- Ricotta – Whole milk ricotta works best for the topping. It’s creamy and holds up better than the low fat kind.
- Basil – Fresh basil adds the most flavor. You can use dried if that’s all you have, but fresh is best.
- Oregano – I use my home dried oregano. Dried works great for this.
- Onion – Half of a yellow onion.
- Garlic – A couple cloves of fresh garlic.
- Olive Oil – Use the oil you have on hand. I use extra virgin.
- Cream – Just a little heavy cream.
- Parmesan – A little parmesan in the ricotta and some for serving. I like to add a piece of the rind to the soup.
- Salt – Most of my recipes I like to use pink Himalayan salt.
Make It Your Way
Need a little more protein? Add Italian sausage, ground beef or ground turkey with the onions.
No fresh basil? Use a spoonful of pesto or swap for parsley.
Vegetarians swap the chicken broth for vegetable broth.
Creamy Stuffed Shell Soup with Herbed Ricotta
Ingredients
Equipment
Method
- Heat a pot to medium-high heat. Place dried medium shell pasta in pot and toast, stirring constantly making sure not to burn. When they show signs of browning, remove from pot and reserve.
- In same pot, sauté onion in olive oil until just softened, Add garlic and tomato paste and cook, stirring constantly to deepen the flavor of the tomato paste. Add broth, tomatoes, parmesan rind, 1 Tbsp. fresh basil and 1 Tbsp. dried oregano. Simmer for about 20 minutes.
- Using an immersion blender (or transfer to a blender), blend by pulsing, leaving some whole pieces of tomato. Add heavy cream and shell pasta. Continue simmering until shells are tender. Add remaining 1 Tbsp. fresh basil and salt.
- Serve soup topped with a dollop of Herbed Ricotta, fresh grated parmesan and fresh basil.
- Combine all ingredients and place a dollop on each bowl of soup.
SALTY OWL TIP
Cook the pasta just until al dente, especially if you expect to have leftovers. The small shells will continue absorbing the broth as the soup sits. If the soup becomes thicker the next day, simply add a splash of vegetable broth while reheating. For the freshest basil flavor, stir the basil into the ricotta shortly before serving.
More Seriously Good Recipes
If you love the cozy Italian flavors in this Stuffed Shell Soup, try my tender Roman Meatballs with Polenta or a comforting bowl of Orecchiette, Ham and Kale Soup. For a rich, slow-cooked dinner that’s perfect for Sunday supper, my Beef Short Rib Ragu is another delicious choice.
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