A ricotta cheese soup? I love ricotta cheese and I had never heard of it. The reason behind my blog and my desire to cook is my curiosity. Watching the Cracco series (Dinner Club), during an episode where he was in Maremma, they talked about … ricotta cheese soup.
The idea didn’t come out of my head until I went searching for more information and so I found several recipes on the Internet.
This one that I publish here is mine, the one that came out reading different recipes and adapting them to my taste. Consider it is a simple dish and that quantities are indicative. Don’t waste time weighing the ingredients too seriously.
My husband loved it and I confess that I am preparing it once a week in this period.
The original recipe uses sheep milk ricotta cheese, but I prefer the cow’s milk. Therefore in the list of ingredients I write only ricotta cheese, thus leaving you free to decide which type to use.
Try it. This ricotta cheese soup is one of those recipes that seem strange to you at first – it happened to me like this – and then you’ll fall in love with it.
- 1 onion
- 2 large bunches of spinach (about 14.1 oz)
- 10.6 oz ricotta cheese
- 1 tomato puree can (14 oz)
- 2 1/4 cups vegetable broth
- extra virgin olive oil
- Cut the onion into small pieces.
- Put a drizzle of extra virgin olive oil in a saucepan, turn on the stove and lightly brown the onion.
- In the meantime, wash and clean the spinach, cutting it into strips.
- When the onion has softened, add about 100 g of ricotta and let it flavor together with onion.
- After a few minutes, add the spinach, tomato puree and vegetable broth.
- Add salt and pepper and bring to a light boil, with the lid on, for about twenty minutes.
- Add the remaining ricotta that you chopped with a fork. Mix well and let it boil.
- Ricotta cheese soup is a thick soup.
- Turn off the gas and serve with grated Parmesan or Grana.
- Buon appetito!