Ricotta Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cook pasta until almost done in 4 quarts boiling, salted water.
  • For a thick, creamy soup, drain some of the water, leaving about 1/2 inch water above pasta.
  • Return pot to medium flame and add the drained ricotta; bring to a simmer.
  • In the meantime heat the olive oil in a small saucepan and brown the garlic.
  • Add desired herbs to large pot and stir well.
  • Add olive oil and garlic and mix well.
  • (If the soup is not hot enough, the oil will not mix.) Add the spinach leaves.
  • While vigorously stirring soup, add the beaten eggs.
  • Let soup simmer about 10 more minutes, stirring constantly so mixture does not stick to bottom of the pan.
  • Garnish with cheese and salt& pepper to taste.
Advertisement