Ingredients
The following ingredients have 4 Servings
- 1 pound Italian sausage links, cut into bite-sized pieces with the casings (I used Johnsonville Mild Italian Sausage)
- 1 large onions, diced
- 5 garlic cloves, minced
- 1 Tbsp dried oregano
- 1/4 tsp red pepper flakes
- 1 (6 oz) can tomato paste
- 2 (15 oz) cans petite diced tomatoes
- 2 bay leaves
- 6 cups chicken broth or 6 cups of water with 6 crushed bouillon cubes
- Salt and pepper, to taste
- 2 cups rotini pasta, uncooked (or other similar pasta)
- 15 oz container Ricotta cheese, for topping
- 2 cups shredded mozzarella cheese, for topping
Instruction
- In a large slow cooker, combine the sausage, onion, garlic, oregano, red pepper flakes, tomato paste, diced tomatoes, bay leaves, and broth.
- Cook on low for 8-9 hours.
- During the last 30 minutes of cooking, add in pasta.
- When ready to serve, preheat broiler. Dish up soup into oven-proof bowls.
- Top each bowl with a spoonful of ricotta and a sprinkling of shredded mozzarella.
- Place under broiler for 3-5 minutes or until cheese is hot and melted.
