Ricotta Soup Recipes

RICOTTA SOUP

This comes from the Chicago Daily Herald by chef Jason Spoor. Serve with a spring green salad topped with tomatoes.

Provided by Jill77

Categories Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

Ricotta Soup image

Steps:

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.

Nutrition Facts : Calories 302.2, Fat 14, SaturatedFat 5.2, Cholesterol 75.9, Sodium 131.7, Carbohydrate 30.8, Fiber 1.7, Sugar 1, Protein 13

Ingredients

1 lb elbow macaroni
1 lb fresh ricotta cheese, drained if necessary
3 cloves minced garlic
3 tablespoons assorted herbs (to taste, oregano, parsley, basil, rosemary, marjoram, sage, thyme) or 3 tablespoons italian seasoning
1/3 cup olive oil
8 -16 ounces fresh spinach, stems removed,leaves torn
3 beaten eggs
1/2 cup grated parmesan cheese
salt and pepper

BROCCOLI & PEA SOUP WITH MINTY RICOTTA

Make this broccoli and pea soup for lunch or to serve as a starter, and top it with minty ricotta and pine nuts. A healthy dish, it delivers three of your five-a-day

Provided by Esther Clark

Categories Lunch, Soup, Starter, Supper

Time 45m

Number Of Ingredients 12

Broccoli & pea soup with minty ricotta image

Steps:

Heat the oil in a flameproof casserole pot and fry the onion and celery for 10 mins. Add the garlic and fry for 1 min more.
Add the broccoli, peas and stock, bring to a simmer and cook, covered, for 10-15 mins, or until the broccoli is tender. Tip the mix into a blender and blitz until smooth, or use a hand blender. Season. Stir in half the lemon zest and juice, then taste, and add the rest, if you like.
Mix the ricotta with the mint and a pinch of salt. Ladle the soup into bowls, then top with the minty ricotta and the pine nuts. Drizzle over the extra olive oil and scatter with mint leaves, then serve with sliced bread, if you like.

Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium

Ingredients

1 tbsp olive oil , plus extra for drizzling
1 onion , finely chopped
2 celery sticks, chopped
1 garlic clove , crushed
200g broccoli , broken into florets
150g fresh or frozen peas
500ml hot low-salt vegetable stock
1 lemon , zested and juiced
100g ricotta
1 tbsp finely chopped mint , plus a few whole leaves to serve
1 tbsp toasted pine nuts
2 slices bread , to serve (optional)

ROASTED RED PEPPER & TOMATO SOUP WITH RICOTTA

Liven up a tomato soup with a few easy and tasty additions, including a spoonful of ricotta. It's classic comfort food and also a low-calorie, healthy option

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Soup, Starter

Time 40m

Number Of Ingredients 11

Roasted red pepper & tomato soup with ricotta image

Steps:

Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.

Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium

Ingredients

400g tomatoes , halved
1 red onion , quartered
2 Romano peppers , roughly chopped
2 tbsp good quality olive oil
2 garlic cloves , bashed in their skins
few thyme sprigs
1 tbsp red wine vinegar
2 tbsp ricotta
few basil leaves
1 tbsp mixed seeds , toasted
bread , to serve

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