Ingredients: |
Ingredients: FOR THE SOUP:
2 Teaspoons Olive Oil
1-1/2 Pounds Italian Sausage
3 Cups Chopped Onions
4 Garlic Cloves, Minced
2 Teaspoons Dried Oregano
1/2 Teaspoon Crushed Red Pepper Flakes
2 Tablespoons Tomato Paste
1 28-Ounce Can Fire Roasted Diced Tomatoes
2 Bay Leaves
6 Cups Chicken Stock
8 Ounce Mafalda or Fusilli Pasta
1/2 Cup Finely Chopped Fresh Basil Leaves
Salt and Freshly Ground Black Pepper, To Taste
FOR THE CHEESY YUM:
8 Ounces Ricotta
1/2 CUP Grated Parmesan Cheese
1/4 Teaspoon Salt
Pinch of Freshly Ground Pepper
2 Cups Shredded Mozzarella Cheese
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Directions: |
Directions:Heat olive oil in a large pot over medium heat.
Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes.
Add onions and cook until softened, about 6 minutes.
Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.
While the soup is simmering, cook pasta in a separate pan until al dente (firm, not too soft). Drain water.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
When soup is ready and right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top. Add noodles and ladle the hot soup over the cheese. |
This recipe for Lasagna Soup is from