Stuffed Shells Soup.
This stuff shells soup is a spin on the classic pasta dish. A rich fire-roasted tomato broth with pasta shells is served over cheesy ricotta. It’s comforting and cozy and comes together so quickly!
All the love for soup season!!
My stuffed shells soup is a spin on the classic pasta dish, and I must tell you that I love it so much more than the pasta. It has tiny shells in a tomato broth with lots of fresh spinach and cheese. It’s hearty and comforting while also being simple and quick to make. It tastes like another cozy and comforting dish that isn’t the shells… but instead is a hug in a bowl!
No one will pass that up, especially as these temperatures dip.
Add a big hunk of garlic bread or buttered sourdough. The meal is MADE!
This is the exact kind of meal that we all want to eat on our busy weeknights. It’s very satisfying and filling, extra comforting – and! I can bring it together in about 30 minutes. There isn’t a meal better than one just like that.
I’ve been making this stuffed shells soup for ages, basically since I first shared my homemade spaghettios recipe. The base is this wonderful silky tomato broth that’s filled with parmesan flavor. That’s the exact kind I like – one that is rice but doesn’t have huge chunks of tomatoes in it.
Instead, I prefer some diced fire roasted tomatoes for that incredible flavor – smoky and savory, but not salsa-y.
The absolute best best best part of this soup? The cheesy ricotta shells “filling.” We use it right in the center of the bowl, instead of filling a pasta shell with it. It’s similar to the ricotta mixture you can add into lasagna soup.
A plop of this in the bowl before adding the broth? Oh my heavens. It’s incredible. The cheese gets so melty and flavors the entire bowl. Then you get bites of it with each spoonful of soup! While it melts, mind you.
Let’s just say that the soup itself is an experience. One you definitely want to have.
This is how fast you can bring it together:
Saute your aromatics – onions, garlic, herbs and that goodness. Tomato paste goes in there too because it adds an incredible depth of flavor.
Next, add in some fire roasted tomatoes and broth. A parmesan rind too, of course. I can’t make soup without it. You won’t either once you experience that cheesy, nutty, savory flavor.
A good simmer for 15 minutes or so while covered – this brings it all together.
And while the soup simmers, throw together your cheesy ricotta mix. Ricotta, mozzarella, parmesan, some crushed red pepper. Delicious!
Finally, right before serving, add in your pasta shells. They will cook in less than 10 minutes and you don’t want them to soak up all the broth. So make sure you don’t add them until everything else is ready to be served. We’re also adding in some fresh baby spinach for greenery.
Pile it into bowls! Add a scoop of the ricotta, a few ladles of soup and lots of fresh basil. Parm on top too, because there is never enough cheese.
And be so happy!!
Stuffed Shells Soup
Stuffed Shells Soup
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 2 tablespoons tomato paste
- 28 ounces fire-roasted diced tomatoes
- 4 to 6 cups chicken or vegetable stock
- 1 parmesan rind
- 2 cups medium pasta shells
- 8 ounces fresh baby spinach
- parmesan cheese, for topping
- fresh basil, for topping
ricotta mixture
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- ⅔ cup finely grated parmesan cheese
- ¼ teaspoon crushed red pepper flakes
Instructions
- Heat the olive oil in a large stock pot over medium heat. Add in the onions and garlic with a big pinch of salt and pepper. Cook until softened, about 5 minutes.
- Stir in the basil, oregano and tomato pasta. Cook, stirring often, for another 3 to 5 minutes, until the tomato paste deepens in color.
- Add in the tomatoes, 4 cups of stock and the parmesan rind. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 15 minutes.
- During that time, stir together the ricotta, mozzarella and parmesan until combined. Stir in the crushed red pepper flakes.
- After 15 minutes, add in the pasta shells and the spinach. Simmer for 8 to 10 more minutes, stirring often, until the pasta is cooked through. At this time you can add more of the stock if you want a thinner soup.
- Taste and season with more salt and pepper if needed.
- To serve, add a scoop of the ricotta mixture in the bottom of your bowl. Top with the soup. Top with fresh parmesan and basil. Enjoy!
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