Categories: Soup
Ingredients
- 1 tbs olive oil
- 1 lb bulk hot italian turkey sausage
- 2 c. diced onions
- 5 cloves garlic minced
- 2 c. diced zucchini
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 1/4 tsp black pepper
- One 14.5oz can diced tomatoes with oregano
- One 15 oz can tomato sauce
- Two 14 oz cans chicken broth
- 1 cup frozen chopped spinach thawed
- 1/2 c. mini farfalle pasta
- 2 c. ricotta
- 2 tbs chopped fresh basil
Directions
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In a saucepan or stockpot heat the olive oil over medium heat. Add the sausage, onion and garlic. Cook breaking up with spoon until sausage is browned and onions are softened. Add zucchini, dried basil, oregano, pepper flakes, salt, pepper tomatoes, tomato sauce, and chicken broth. Bring to a boil. Reduce heat and allow to simmer for 15 minutes. Add the spinach and pasta and cook until pasta is done (about 7 minutes).
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Meanwhile in a small bowl stir together the chopped basil into the ricotta. When the soup is finished ladle into shallow bowls. Add 1/4 cup ricotta mixture to each bowl.
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Sprinkle with freshly grated parmesan cheese if desired.