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Vegetarian Recipes

Most Popular Soup Recipes of 2018

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No one loves a good soup or stew more than I do. That said, some soups get much more love than others when I post them here. Seeing as we’re deep in the heart of soup season, I thought I’d wrangle a list of the most popular soup recipes on 101 Cookbooks from last year, 2018. If none of those seem quite right, here’s where you can poke around this archive of past soup recipes

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

1. Best Simple Cauliflower Soup – If you are looking for a go-to simple soup with a short ingredient list. Boost it with a favorite yellow curry paste for a variation. 

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

2. Spicy Instant Pot Taco Soup – A family fave. This taco soup is a hearty melding of beans, and corn, and taco spices, and quinoa. A great main to build a weeknight meal around.

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

3. Coconut Red Lentil Soup – A long-running favorite here. You’re looking at a special lentil soup, an Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and curry-plumped raisins.

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

4. White Bean Soup with Pesto Herb Dumplings – Everyone loves dumplings. This is a hearty white bean soup topped with pillowy dollops of herb-packed pesto dumplings. Simple to make either vegan or vegetarian.

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

5. Curried Tomato Tortellini Soup – Another family friendly fave – a lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of spinach. Perfect one-bowl meal.

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

5. Vegetarian Split Pea Soup – Perfect for a busy weeknight, this delicious, simple vegetarian split pea soup is made from the shortest list of ingredients.

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

7. Instant Pot Minestrone Soup – This was popular with Instant Pot enthusiasts. A fairly classic minestrone, made with dried beans, not canned. 

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

8. A Simple Carrot Soup – Another simple blender soup makes the list. The base of this carrot soup is spiked with dollop of red curry paste, and then pureed into silky oblivion.

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

9. Ten Ingredient Alkalizing Green Soup – The quintessential wellness soup. A unique mix of spinach, herbs, garlic, with silky coconut cream, and some green split peas for staying power delivers a potent, alkalizing green soup.

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

10. CAP Beauty No Bone Broth – This mineral-rich alternative to animal bone broth was super popular. 

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

11. The Creamiest Vegan Soup (Cauliflower) – This soup is different than most “creamy” vegan soups I come across. It uses a clever trick to achieve its texture.

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

12. Vegetarian Tortilla Soup – Put in the effort to prep the baked tortilla matchsticks, which act as a perfect contrast to the full-bodied, spicy brothy vegetarian soup.

A List of the 2018 Most Popular Soup Recipes on 101 Cookbooks

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Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Overhead view of a bowl of lemon ricotta pasta with a fork and lemon wedges.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Overhead view of lemon ricotta pasta in a skillet.

Overhead view of a bowl of lemon ricotta pasta.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.
Course Dinner, Lunch
Cuisine American
Total Cost $4.27 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 400kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lemon $0.89
  • 8 oz. pasta* $0.67
  • 1 cup frozen peas $0.50
  • 1 clove garlic, minced $0.08
  • 1 Tbsp butter $0.11
  • 1 cup whole milk ricotta $1.60
  • 1/4 cup grated Parmesan $0.36
  • 1/4 tsp salt (or to taste) $0.02
  • 1/4 tsp freshly cracked black pepper (or to taste) $0.02
  • 1 pinch crushed red pepper (or to taste) $0.02

Instructions

  • Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
  • Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
  • Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
  • Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
  • Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
  • Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
  • Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 51g | Protein: 18g | Fat: 14g | Sodium: 335mg | Fiber: 4g

close up side view of lemon ricotta pasta in a bowl.

How to Make Lemon Ricotta Pasta – Step By Step Photos

A zested and juiced lemon on a cutting board.

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Boiled pasta in a pot, water being scooped out with a measuring cup.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Peas and cooked pasta in a colander.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Sautéed garlic in butter in a skillet.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Pasta, peas, and pasta water added to the skillet.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Cheese and lemon added to pasta.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.

Salt, pepper, and red pepper added to the pasta.

Add more of the reserved pasta water if the mixture is too thick or too dry. Season the pasta with salt, pepper, and crushed red pepper to taste.

Finished lemon ricotta pasta in the skillet.

Enjoy the lemon ricotta pasta while still warm!

Overhead view of a bowl of lemon ricotta pasta.

The post Lemon Ricotta Pasta appeared first on Budget Bytes.

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