Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds Italian sausage
  • 1 medium yellow onion (chopped)
  • 4 cloves garlic (finely minced or pressed through a garlic press)
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried crushed red pepper
  • 3 tablespoons tomato paste
  • 1 (28-ounce) can fire roasted diced tomatoes (undrained)
  • 2 bay leaves
  • 6 cups low-sodium chicken broth
  • 1/2 cup chopped fresh basil or 2 tablespoons dried basil
  • Salt and pepper to taste
  • 1/2 pound fusilli noodles (cooked and drained)
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 Tablespoon chopped fresh basil or 1 1/2 teaspoon dried basil
  • 2 cups shredded mozzarella cheese (for sprinkling)

Instruction

  • In a large 4-quart pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. I prefer the sausage in fairly small pieces. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft, about 5-7 minutes. Drain any excess grease, if desired. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, bay leaves and chicken broth. Add the basil, if using dried (if using fresh basil, add it in the next step).
  • Bring the soup to a boil then reduce the heat and simmer for 20-30 minutes. Season the soup with salt and pepper to taste and the fresh basil, if using.
  • For the cheese mixture, in a small bowl, combine the ricotta cheese, Parmesan cheese, salt, pepper and basil. Set aside.
  • To serve the soup, add a scoop of cooked pasta noodles to a bowl. Top with a ladle or two of soup and dollop with a generous spoonful of the cheese mixture. Sprinkle with mozzarella cheese. Serve immediately.