Sooo this recipe was amazing!! I saw it on Pinterest and absolutely wanted to try it! After dinner Eric said, and I quote, this was one of the best soups I’ve ever had! Thanks honey 🙂 and for those of you who know Eric you know he doesn’t give compliments easily. The recipe had all the comfort and heartiness of homemade lasagna, mixed with the warm yumminess of soup. Perfection. It definitely received 5 stars in our book!
For the Soup:
2TB Olive Oil
1 1/2 lbs Italian Sausage
4 Garlic Cloves, minced
1 c Onions, chopped
2 tsp Oregano
1/2 tsp Red Pepper Flakes
2 Bay Leaves
2 TB Tomato Paste
28oz Fire Roasted Tomatoes, diced
6 c Chicken Stock
8 oz Mafalda or Fusilli Pasta
1/2 c Fresh Basil, chopped
Salt and Pepper to taste
8 oz Ricotta Cheese
1/2 c Parmesan Cheese, shredded
2c Mozzarella Cheese, shredded
Heat olive oil in a large stock pot over medium high heat. Add sausage and cook until brown and crumbled. Add in onions and cook for another 5 minutes. Once onions are translucent add in garlic, oregano, red pepper, bay leaves and tomato paste. Cook, stirring, until tomato paste turns a brownish color. At this time add in stock and tomatoes ( undrained). Bring to a boil then reduce heat and simmer for 30 minutes, covered.
In a separate pan cook your pasta al dente. This way you can add pasta to each individual bowl and the pasta won’t get soggy, especially for left overs! I used these adorable galletti noodles I found at Target,
but really any curly noodle would work!
In a separate bowl combine all cheeses together.
Enjoy another great soup on these cold winter nights.