Ingredients: |
Ingredients: Soup:
2 tsp. olive oil
1 lb. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 (28 oz.) can diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. Mafalda or rotini pasta
1/2 c. finely chopped fresh basil leaves
Salt and freshly ground black pepper, to taste
Cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
Pinch of freshly ground pepper
2 c. 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 3-4 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. Add uncooked pasta and cook until al dente. (Try not to overcook as the pasta might get mushy.) Stir in basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl. Sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Serve with garlic bread. |
This recipe for Lasagna Soup is from