Cheesy Sausage Soup

Cheesy Sausage Soup

2 tsp. Olive Oil6 c. Chicken Stock
1 1/2lbs. Italian Sausage8oz. Mafalda or Fusilli pasta
3 c. Chopped Onions1/2 c. finely chopped, fresh Basil leaves
4 Garlic cloves, mincedSalt and pepper, to taste
2 tsp. dried Oregano(Cheese topping):
1/2 tsp. crushed Red Pepper Flakes8oz. Ricotta
2 Tbs. Tomato Paste1/2 c. Parmesan Cheese, grated
1 28oz. can Fire Roasted Diced Tomatoes1/4 tsp. Salt
2 Bay LeavesPinch of freshly Ground Pepper

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown. Add onions and cook until softened. Add garlic, oregano, and red pepper flakes. Cook for 1 min. Add tomato paste and stir well to incorporate. Cook until 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. Don't over cook or let soup simmer for long period of time at this point, as the pasta will get mushy and absorb all the soup broth. Right before serving stir in the basil, salt and freshly ground pepper.

While pasta is cooking, prepare the cheese topping. In a small bowl, combine the ricotta, parmesan, salt, and pepper. To serve, place soup in a bowl and top with cheese topping. Sprinkle mozzarella on top.


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