Spring Vegetable Soup with Ricotta Toast

  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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1/4 cup extra-virgin olive oil

12 ounces oyster mushrooms, sliced if large

Kosher salt and freshly ground pepper

5 cloves garlic (4 thinly sliced, 1 lightly smashed)

3 leeks, halved lengthwise, well rinsed and thinly sliced

4 cups low-sodium chicken broth

1 sprig rosemary

4 1-inch-thick slices ciabatta bread

1/2 cup part-skim ricotta cheese

1 teaspoon finely grated lemon zest

1 cup frozen peas, thawed

Shredded pecorino cheese, for sprinkling


  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add 1 more tablespoon olive oil and the sliced garlic; cook, stirring, until softened, about 30 seconds. Add the leeks, season generously with salt and cook, stirring, until they start softening, about 3 minutes. Add the chicken broth, rosemary sprig, 2 cups water and 3/4 teaspoon salt. Bring to a boil, reduce the heat to a steady simmer and cook until the vegetables are tender, about 10 minutes.
  2. Meanwhile, preheat the broiler. Brush the remaining 2 tablespoons olive oil on both sides of the bread. Broil, turning, until toasted, 3 to 5 minutes. Rub the bread with the smashed garlic. Top with the ricotta and lemon zest; season with salt and pepper.
  3. Stir the peas into the soup and heat through; season with salt and pepper. Divide the soup among bowls and serve with the toast. Sprinkle the soup and toast with the pecorino. Drizzle with olive oil.

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