Stuffed Shells Soup

Instructions

1. Heat the olive oil in a large stockpot over medium heat. Saute the onion and garlic with a big pinch of salt and pepper about 5 minutes until softened. Stir in the basil, oregano, and tomato paste and cook 3-5 minutes until deepened in color.
2. Add the fire-roasted tomatoes, 4 cups of stock, and the parmesan rind. Bring to a boil, then reduce to a simmer, cover, and cook 15 minutes.
3. Stir together the ricotta, mozzarella, grated parmesan, and crushed red pepper flakes. After the soup has simmered, add the pasta shells and spinach and simmer 8-10 more minutes, stirring often, until the pasta is tender (add more stock for a thinner soup).
4. To serve, scoop some of the ricotta mixture into the bottom of each bowl, ladle the soup over, and top with fresh basil and parmesan. Season to taste and enjoy.