This is a really hearty soup to brighten up dreary, winter evenings. It tastes like lasagna but takes less time to cook! Check out the quick video below to see how it all comes together:
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1-1/2 lbs Italian sausage
3 cups chopped onions (about 1 1/2 large onions)
4 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
28 oz petite-diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz fusilli pasta
1/2 cup finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste (I didn’t add any salt because the sausage, tomatoes, broth and cheese were salty enough )
8 oz. ricotta
1/2 c. grated Parmesan cheese
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
*Note: if you’re not eating all of the soup right away, you might want to cook the pasta separately and add it to each bowl when you serve it so the noodles don’t soak up too much of the broth. Pasta will keep absorbing liquid as long as it’s available, so you’ll find that the leftovers the next day will have turned into more pasta than soup.
Serves 6-8 as a main dish.
Inspiration for this video comes from: 300 Sensational Soups by Carla Snyder and Meredith Deeds.