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Tomato Florentine Soup With Ricotta Agnolotti
↓ Servings ↓
↓ PDP Description ↓
Not your average tomato soup here. Our Tomato Florentine is rich and supremely delicious thanks to the slow roasted cherry tomatoes, carmelized leeks, parmesan rinds, and basil that make their way into the broth. To that base we add hearty pieces of roasted fennel, sweet summer corn, and spinach. Oh, and don’t forget about the handmade ricotta and parmesan Agnolotti (ravioli-like dumplings from Piedmont). These little pillows of cheesy heaven take it all to the next level. (Vegetarian)
↓ Menu Description ↓
↓ Serve With ↓
↓ Ingredients ↓
↓ How to Prepare ↓
Remove lid, reduce heat to low, and add Agnolotti, stirring gently to incorporate.
Simmer uncovered until Agnolotti are cooked through (taste one–you'll know when it's ready), about 4-5 minutes.
Ladle into wide soup bowls, garnish, and enjoy.