Ricotta Soup

1. 1

   Cook pasta until almost done in 4 quarts boiling, salted water.

2. 2

   For a thick, creamy soup, drain some of the water, leaving about 1/2 inch water above pasta.

3. 3

   Return pot to medium flame and add the drained ricotta; bring to a simmer.

4. 4

   In the meantime heat the olive oil in a small saucepan and brown the garlic.

5. 5

   Add desired herbs to large pot and stir well.

6. 6

   Add olive oil and garlic and mix well.

7. 7

   (If the soup is not hot enough, the oil will not mix.) Add the spinach leaves.

8. 8

   While vigorously stirring soup, add the beaten eggs.

9. 9

   Let soup simmer about 10 more minutes, stirring constantly so mixture does not stick to bottom of the pan.

10. 10

    Garnish with cheese and salt& pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.