Cottage cheese soup

Preparation:

Preparation: Finely chop the parsley excluding the stems, cut the tomatoes into cubes and flavor them in a soup pot with five tablespoons of oil, cook for ten minutes. Pour a liter of hot water into the pot and as soon as it boils, add the grated ricotta. Stir, bring back to the boil and add the pasta: cook for the time necessary to keep it al dente. Pour into bowl, sprinkle with chopped parsley and serve. It's very tasty.