Ingredients
Scale
- 2 tbsp olive oil
- 1 med onion diced
- 1 med bell pepper diced
- 2 jalapeno’s diced
- ½ cup broccoli florets
- ¼ cup frozen peas
- 2 cups spinach finely chopped
- 4 cloves garlic minced
- 1 tbsp Garlic finely minced
- 1 tbsp Calabrian chili paste
- 1/2 tbsp Italian seasoning
- 1 14oz can diced tomatoes
- 2 cups fusilli pasta or break up lasagna sheets
- 6 cups veggie broth
Whipped Truffle Basil Ricotta
- 1 cup ricotta cheese
- 1/2 tbsp truffle oil
- 1 tsp salt + pepper
- 1 tbsp pesto
Instructions
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Heat the olive oil in a large pot. Add onion and garlic, sautéing until onion is soft. Add broccoli, frozen peas, bell peppers, and diced jalapeños. Add the seasonings, diced tomatoes, veggie broth and spinach. Stir, and bring to a boil. Turn the heat down and simmer for 20 min.
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Add the pasta. Cook until pasta is tender, about 12 min. Add basil. Remove from heat.
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In a food processor, whip the ricotta cheese with truffle oil, pesto and salt + pepper.
- Ladle the soup in a bowl, top if off with the whipped ricotta and parmesan cheese, Enjoy!
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Cuisine: American
Keywords: 30 min meals, lasagna soup, one pot meal, whipped ricotta, truffle