My mom came over today wanting to try a new recipe she found. Since I LOVE trying new recipes, this was quite exciting! It turned out amazing, full of flavor, and made enough leftovers to put a meal in the freezer!
Thanks mom for the yummy dinner!!
For the Soup:
2 teaspoon olive oil
1-1 1/2 lbs Italian sausage
3 cups chopped onions
4 garlic cloves, minced
2 teaspoon dried Oregano (we used fresh from the garden)
1/2 teaspoon crushed red pepper flakes
2 tablespoon tomato paste
1 28oz can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8oz mafalda or fusilli pasta
1/2 cup finely chopped basil leaves
Salt/Pepper to taste
For the Cheesy Yum:
8 oz ricotta cheese
1/2 cup Parmesan cheese
1/4 teaspoon salt
Pinch of 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 one minute. Add tomato paste and stir well to incorporate. Cook for 3-4 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 about 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time, as the pasta will get mushy and absorb the broth. Right before serving, stir in the basil and season to taste with salt and pepper.
Wile the pasta is cooking, prepare the cheesy yum. In a small bowl, combine ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.