Tomato Florentine Soup With Ricotta Agnolotti Tomato Florentine Soup With Ricotta Agnolotti

Tomato Florentine Soup With Ricotta Agnolotti

Serves 2-3 ($7.66 - $11.50 / Serving)

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)

Broth of slow roasted cherry tomatoes, leeks and parmesan rinds with roasted sweet corn, fennel and handmade ricotta Agnolotti. (vegetarian)
Grated Parmesan or Pecorino Romano, Roughly chopped parsley or basil, crusty bread
Water, Tomato, Yellow Onion, Leek, Red Onion, Borlotti Bean, Fennel, Spinach, Corn, Olive Oil, Salt, Parmigiano Reggiano, Basil, Thyme, Fennel Seed, Coriander Seed, Black Pepper, Sugar.
Reheat with 1/4 cup water in a covered pot over medium heat, stirring occasionally, until contents are simmering.
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.