Categories: soup
Ingredients
- 2 teaspoons olive oil
- 1 1/2 pounds sweet Italian sausage
- 3 cups chopped onion
- 4 cloves garlic
- 2 teaspoons dried oregano
- 1/2 teaspoon dried crushed red pepper
- 2 Tablespoons tomato paste
- 1 (28-ounce) can fire roasted tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 1/2 pound cooked fusilli noodles
- 1/2 cup chopped fresh basil
- salt and pepper
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- Cheese topping:
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- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- salt and pepper
- 1 Tablespoon chopped basil
- 2 cups shredded mozzarella
Directions
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Heat the oil in a large Dutch oven or soup pot over medium heat. Add the sausage (I took mine out of the casing) and brown for 5 minutes. I break mine up as I am cooking it, I do not want big chunks of sausage in my soup.
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Add the onions and cook until soft.
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Add the garlic, oregano, and red pepper flakes.
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Add the tomato paste.
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Let the tomato paste cook for a few minutes.
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Add the tomatoes, bay leaves and chicken stock.
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Bring the soup to a boil, and then turn down to a simmer. Simmer for 30 minutes. At the end, season with salt and pepper and add the basil.
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While the soup is simmering, make the cheese mixture. In a small bowl, mix together the ricotta cheese, Parmesan, salt, pepper, and basil. Set aside.
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When you are ready to serve your soup, add a good handful of pasta to the bottom of the bowl.
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.Add the soup to the bowl and add a generous spoonful of the cheese mixture to the top. Sprinkle with mozzarella cheese