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!
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!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!