• ▢ 2 tablespoons olive oil
• ▢ 1 small onion (finely minced)
• ▢ 3 cloves garlic (finely minced)
• ▢ 2 tablespoons tomato paste
• ▢ 4 cups chicken broth
• ▢ 1 15 ounce can fire-roasted tomatoes (see notes)
• ▢ 4 ounces cream cheese (cut into small cubes)
• ▢ 1 tablespoon Italian seasoning
• ▢ ½ teaspoon EACH: salt and pepper (see notes)
• ▢ 2 cups cooked chicken (see notes)
• ▢ 1 can white beans (drained and rinsed)
• ▢ Optional toppings: basil, parmesan cheese, chili flakes, and olive oil

Lemon Basil Ricotta

• ▢ 1 cup ricotta cheese
• ▢ ½ cup minced basil
• ▢ 1 lemon (zest and juice)
• ▢ 1 small garlic clove (minced)
• ▢ Salt and pepper (to taste)

• Heat the olive oil in a large soup pot over medium heat. Add the onion and saute until it's translucent, about 3 minutes. Add the garlic and tomato paste and saute for another 2 minutes, until the tomato paste begins to darken and smell sweet.

  2 tablespoons olive oil, 1 small onion, 3 cloves garlic, 2 tablespoons tomato paste

  

• Add the chicken broth, tomatoes, cream cheese, Italian seasoning, salt, and pepper to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer while you make the ricotta.

  4 cups chicken broth, 1 15 ounce can fire-roasted tomatoes, 4 ounces cream cheese, 1 tablespoon Italian seasoning, ½ teaspoon EACH: salt and pepper

• In a medium-sized bowl, add the ricotta, basil, lemon zest and juice, and garlic. Season to taste with salt and pepper.

  1 cup ricotta cheese, ½ cup minced basil, 1 lemon, 1 small garlic clove, Salt and pepper

  

• Whisk the soup until all the cream cheese has melted and it is creamy – this can take a few minutes. Add the cooked chicken and white beans and let them warm through. Serve the soup topped with the ricotta and any or all of the optional toppings.

  2 cups cooked chicken, 1 can white beans, Optional toppings: basil, parmesan cheese, chili flakes, and olive oil

  

Note 1: I love the extra flavor of fire-roasted tomatoes. But if you don't have any, you can use regular diced tomatoes instead. 

Note 2: You may want to add extra salt and pepper. The amount you use will depend on the chicken stock, the type of salt, and your personal preference. Start with ½ teaspoon and then add more to taste

Note 3: Homemade chicken broth will make the best-tasting soup – I always keep some in my freezer. Storebought bone broth is the next best option. 

Note 3: I use rotisserie chicken in this recipe. (You can use the bones to make broth for your next soup!) If you have leftover chicken you can dice or shred, use that instead. Or use diced raw chicken, but add it with the stock.