This is a recipe I’ve had sitting around for years, always meaning to try. I finally made it this week – amazing! Well, I think it will be even better after a few modifications, but it’s pretty darn good as is.
The whole point of this soup is to feel like you’re eating lasagna, from the flavors to the rich, cheesy goodness.
Here’s what you’ll need:
- 2 tsp. olive oil
- 1.5 pounds of Italian sausage
- 3 medium onions, chopped
- 5 garlic cloves, minced
- 2 tsp. dried oregano
- 2 tbsp. tomato paste
- 1 28-ounce can of diced tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8 ounces of fusilli pasta (or any pasta you like)
- 1/2 cup finely chopped basil leaves
- salt and pepper
- 8 ounces ricotta cheese
- 1/2 cup grated Parmesan
- pinch salt and pepper
- 2 cups shredded mozzarella
Here’s what you’ll need to do:
- Heat oil in large pot over medium heat. Add the sausage and brown about five minutes, breaking into bite sized pieces.
- Add onions and cook until translucent, about six minutes. Add garlic and oregano and cook for one minute. Add tomato paste and incorporate well, cooking 3-4 minutes until the paste turns a deep rusty red.
- Add the diced tomato and bay leaves, then the chicken stock. Stir. Bring to a boil then reduce the heat and simmer for 30 minutes.
- At this point, you can add the pasta and continue cooking until al dente – we opted to cook the pasta separately so that it didn’t overcook when we reheated leftovers!
- While the soup is simmering, mix the ricotta, Parmesan, salt and pepper in a small bowl.
- To serve, place a small spoonful of the ricotta mix at the bottom of each bowl, then sprinkle with mozzarella. Ladle soup over the cheeses and garnish with fresh basil.
I think the only thing I’ll do differently next time is to add a bunch of fresh sliced mushrooms, and maybe keep the sausage in bigger pieces. While the soup was really good and flavorful, we both really like hearty soups and this seemed a bit thin and basic. Other than that, we’ll definitely be making it again!
