Unstuffed Shells Soup
You've had stuffed shells, right? This is all of the great stuff in a stuffed shells recipe in a soup instead!
Servings: 6 servings
Ingredients
HERBED RICOTTA:
- 8 ounces ricotta
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon freshly grated lemon zest
SOUP:
- 12 ounces ground Italian sausage
- 1 large yellow onion, diced
- 1 large red bell pepper, seeded and diced
- 2 medium garlic cloves, minced
- One 14.5-ounce can whole tomatoes with juices
- 3 cups low-sodium chicken broth
- 1 cup canned crushed tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 ounces medium shell pasta
- 1½ cups chopped fresh spinach
Instructions
PREPARE THE HERBED RICOTTA:
- In a small bowl, combine the ricotta cheese, parsley, basil and lemon zest. Refrigerate until ready to serve.
PREPARE THE SOUP:
- Heat a large pot (Dutch oven, if you have one) over medium-high heat. Add the sausage and onion and cook, breaking up the meat with a spoon, for 5 to 6 minutes until no pink remains. Drain any fat.
- Stir in the bell pepper and garlic and cook until slightly softened, about 3 minutes.
- Add the whole tomatoes with the juice, breaking up the tomatoes with your hands as you add them. Stir in the broth, crushed tomatoes, Italian seasoning, salt and pepper. Bring to a boil, reduce the heat to a gentle simmer, cover, and cook for 10 minutes
- Meanshile, bring a medium saucepan of salted water to a boil and cook the shells al dente according to the package directions, about 7 minutes.
- Remove the soup from heat and stir in the spinach. Allow the soup for rest for 3 minutes.
- Divide the shells among 6 bowls. Ladle the soup on top of the shells and top each portion with about 2 tablespoons of herbed ricotta cheese.
Nutrition
Serving: 1serving | Calories: 398kcal | Carbohydrates: 28g | Protein: 19g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 62mg | Sodium: 836mg | Potassium: 726mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1903IU | Vitamin C: 51mg | Calcium: 160mg | Iron: 3mg