Many fond memories of tomato soup. The glug as it falls out of the can; the plop as it hits the cold pot. This is not that.
The lack of cold temps and snow didn’t diminish our longing for soup season. This recipe, along with this wonderful ramen, and this hearty southwestern flavored soup were some of our favorites. We absolutely love making up a big batch on Sunday, and eating it throughout the week. Plus, it’s nice to get a couple nights off a week from cooking!
This soup is so quick, delicious, and easy to make; you’ll want to make it time and again. We kept our version vegan and gluten free by using vegan ricotta, and gluten free noodles. If you don’t want or need to keep it vegan and gluten free, regular ricotta and noodles may be used. However, you could always leave those out all together; it would still be just as lovely.