Stuffed tomatoes
50 recipes
Ricotta soup
ingredients
servings
2
Ricotta cheese
250 oz
Canned tomato sauce, with salt
350 oz
Spinach
400 oz
Red onions from Acquaviva delle Fonti
1 unit
Garlic
1 wedge
Pink salt
2 teaspoons
Pepper
1 teaspoon
Feta cheese
50 oz
soups from Italy
Ricotta soup
Ricotta soup
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A perfect dish for the first autumn chills, rich in fiber and protein
preparation
step 1
Cut the garlic and the onion and put them to cook in a pan over low heat
step 2
Add the frozen spinach half a glass of water and cover with a lid (taking care to check it)
step 3
In a bowl the ricotta with parmesan and the past, crushing it with a fork
step 4
Pour ricotta and tomato in the pan with spinach and mix well
step 5
Heat the soup for 5-10 minutes and add salt and pepper
step 6
Add half a glass of water (or 1 to taste) and if necessary add salt
