2 tsp olive oil
1-1/2 lbs Italian sausage
3 cup chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz Mafalda or broken whole-wheat Lasagna noodles (about 8 noodles)
1/2 cup finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
8 oz ricotta
1/2 sup grated Parmesan cheese
1/4 tsp salt
pinch of freshly ground pepper
2 cups 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. Stir in basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yumminess. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, ladle the hot soup into a bowl, place a dollop of the cheesy yumminess in each soup bowl and sprinkle some of the mozzarella on top.
This recipe is also linked to...
Sunday Night = Soup Night