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Ingredients
- 2 t olive oil
- 1 1/2 lb bulk italian sausage
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 2 t oregano
- 1/2 t red pepper flakes
- 2 T tomato paste
- 1 28-oz can diced tomatoes
- 6 c chicken broth
- 2 bay leaves
- 8 oz fusilli pasta
- 1/2 c finely chopped basil
- 8 oz ricotta
- 1/2 c grated parmesan cheese
- 1/4 t salt
- pinch pepper
- 2 c shredded mozzarella
Details
Servings 13
Preparation
Step 1
In a large pot, heat oil over medium heat. Add sausage & saute, breaking into small pieces. Cook until no longer pink, about 5-7 minutes. Drain. Add onions and saute until softened, about 6 min. Add garlic, oregano, red pepper flakes; saute 1 minute. Add tomato paste & saute until it turns rusty brown, about 5 minutes. Add tomatoes, broth, bay leaves; bring to boil, reduce heat and simmer for 30 minutes.
Increase heat to med-hi; add pasta and boil until pasta is tender. Discard bay leaves; stir in basil. Adjust seasoning as needed.
In small bowl, combine ricotta, parmesan, salt & pepper.
To serve, place 1 1/2 T ricotta mixture in each soup bowl, sprinkle with mozzarella. Ladle soup into bowls.
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