removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
How to make it
In a large pot, heat the oil over medium heat. Add the sausage and sauté,
breaking it up into small pieces with a wooden spoon, until the sausage is no
longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the
onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and
red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until
the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their
juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the
heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil the soup until
the pasta is tender to the bite, following the time recommendations on the pasta
package. Discard the bay leaves, then stir in the basil. If desired, season with
salt and black pepper to taste.
In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt,
and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta
mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup
on top. Makes about 13 cups.
Nutritional Information
Per serving (1 cup): Calories 264 • Total Fat 11 g • Saturated Fat 5g •
Cholesterol 38 mg • Sodium 1162 mg • Total Carbohydrate 22 g • Fiber 1g • Sugars
5g • Protein 19 g
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