This soup was pretty tasty! It has a bit of spice-y and would be good served for a crowd as well. It was pretty easy to make and we enjoyed it with a bit of crusty bread. Definitely a comfort food for a cold, blistery day.
2 tsp. olive oil
1-½lbs. Italian sausage
3c. chopped onions
2tsp. dried oregano
½tsp. crushed red pepper flakes
2T. tomato paste
128-oz. can fire roasted diced tomatoes
6c. chicken stock
8oz. mafalda or fusilli pasta
½c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
½c. grated Parmesan cheese
pinch of freshly ground pepper
2c. shredded mozzarella cheese
- 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.
- Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers.
- Right before serving, stir in the 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.