Creamy Stuffed Shell Soup with Herbed Ricotta
The Salty Owl Cowww.thesaltyowlco.comThis easy meatless stuffed shell soup combines tender pasta, rich tomato broth and creamy basil ricotta for a cozy twist on classic stuffed shells.
Servings: 6
Equipment
- 1 Immersion blender optional
Ingredients
- 2 cups medium shell pasta
- 1 Tbsp. olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 Tbsp. tomato paste
- 5 cups chicken broth
- 2 cups roasted tomatoes or San Marzano canned tomatoes
- 2 Tbsp. fresh basil chopped, divided
- 1 Tbsp. dried oregano
- 1 parmesan rind optional
- 1/3 cup heavy cream
- 1/4 tsp. salt
Herbed Ricotta
- 1 1/2 cups ricotta cheese
- 1/2 cup parmesan grated
- 1 Tbsp. fresh basil chopped
- 1/4 tsp. salt
Instructions
- 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.
Herbed Ricotta
- Combine all ingredients and place a dollop on each bowl of soup.