Introduction
If you love stuffed shells but hate the prep, then say hello to your new weeknight best friend—Unstuffed Shells Soup! It’s got all the cozy, cheesy, saucy goodness of classic baked shells, but way easier and faster to make. This hearty soup is loaded with Italian sausage, tender shell pasta, and a rich tomato broth, then topped with a dollop of creamy herbed ricotta (yes, like the cheesy center of stuffed shells). It’s bold, satisfying, and just the kind of bowl you want to curl up with. Whether it’s chilly outside or you’re just craving some cozy carbs, this soup totally hits the spot.
Detailed Ingredients 🧀🍅🥬🍝
- 🧀 8 oz ricotta cheese
- 🌿 1 tsp dried parsley
- 🌿 1 tsp dried basil
- 🍋 1 tsp freshly grated lemon zest
- 🌭 12 oz ground Italian sausage
- 🧅 1 large yellow onion, diced
- 🌶️ 1 large red bell pepper, seeded and diced
- 🧄 2 medium garlic cloves, minced
- 🍅 One 14.5 oz can whole tomatoes (with juices)
- 🍲 3 cups low-sodium chicken broth
- 🍅 1 cup canned crushed tomatoes
- 🍃 1 tsp Italian seasoning
- 🧂 ½ tsp salt
- 🧂 ½ tsp freshly ground black pepper
- 🍝 4 oz medium shell pasta
- 🥬 1½ cups chopped fresh spinach
Direction
- In a small bowl, mix the ricotta with parsley, basil, and lemon zest. Pop it in the fridge until ready to serve.
- In a large pot (Dutch oven is best!), cook sausage and diced onion over medium-high heat until browned and no longer pink—about 5–6 minutes. Drain off any excess fat.
- Stir in diced red bell pepper and garlic. Cook for 2–3 minutes, until softened and fragrant.
- Add the whole tomatoes with juice (crush them by hand as you drop them in), crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Stir it all up.
- Bring the soup to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
- Meanwhile, cook the pasta shells in salted boiling water until al dente (about 7 minutes). Drain and set aside.
- Turn off the soup heat. Stir in the chopped spinach and let everything rest for 3 minutes so the flavors settle and the spinach wilts.
- To serve, divide the cooked shells among bowls. Ladle soup over the top, and finish each bowl with a spoonful of the herbed ricotta. Perfection.
My Story
This recipe was born on a chilly Tuesday when I really wanted comfort food but couldn’t handle the whole pasta-stuffing process. I love stuffed shells as much as the next gal, but let’s be honest—sometimes you just need a shortcut that still tastes amazing. This Unstuffed Shells Soup came to the rescue! It’s everything I love: rich tomato broth, cheesy pockets of goodness, and just the right amount of spice from the sausage. I served it with warm bread and a glass of wine, and my family devoured it in record time. It’s now one of those recipes I make when I want a little kitchen therapy without a ton of dishes. One big pot, happy faces, full bellies. That’s a win in my book.
FAQ
Can I make this soup ahead of time?
Yes! Just store the soup and pasta separately so the shells don’t get mushy.
Is there a vegetarian version?
Totally! Swap the sausage for sautéed mushrooms or plant-based crumbles.
Can I use fresh herbs instead of dried?
Of course. Triple the amount if using fresh (e.g. 3 tsp fresh instead of 1 tsp dried).
How long does it keep?
It’ll last 3–4 days in the fridge. Again, store the ricotta and pasta separately for best texture.
Can I freeze it?
Yes, but freeze the broth part only. Add fresh pasta and ricotta when reheating for best results.
Suggestion
- Add crushed red pepper for a spicy kick.
- Use mini meatballs instead of sausage for a fun twist.
- Serve with garlic bread or a crusty baguette.
- Sprinkle extra Parmesan over the top before serving.
- Add mushrooms or zucchini to sneak in more veggies.
Conclusion
Unstuffed Shells Soup is the definition of comfort in a bowl. It brings all the best flavors of a classic Italian baked pasta dish—creamy ricotta, savory sausage, herby tomato broth—but with zero stress. It’s weeknight-friendly, super adaptable, and makes your kitchen smell like a little Italian bistro (in the best way). What I love most is how each spoonful surprises you: sometimes it’s a melty bite of cheese, sometimes a hit of sweet bell pepper, always something warm and satisfying. This recipe is a keeper, and I guarantee it’ll find its way into your cozy dinner rotation. So go grab a spoon—and maybe a second bowl.
XO,
Sarah Cooper
Gotubbe.com
