2 tsp. olive oil
1-1/2 lbs. Italian sausage (I used turkey)
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes (i used reg and it was fine)
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta (any pasta works)
(I added some veggies I had on hand zucchini squash you could add carrots asparagus anything really!)
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt pinch of freshly ground pepper
2 c. shredded mozzarella cheese (for topping)
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.
Cook the noodles separately. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper into the soup base.
To serve, place a dollop of the cheesy yum in each soup bowl, laddle the soup in and scoop however many noodles you desire then sprinkle some of the mozzarella on top! Enjoy! Servings: 8
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