With temperatures starting to head downwards and into the negatives, it’s nice to warm yourself up with a delicious bowl of soup. In making this soup I found it to be one of the most flavourful soups I think I have ever had. This soup is delicious, packed with flavor, and is a sure fire way to warm you up on those cold winter nights. I stumbled upon this recipe while looking on Pinterest. I found this recipe on a farmgirl’s dabbles‘s blog. I did, however, change up just a couple things. This soup pairs really well with a loaf of french bread but is also really good by itself.
- Place olive oil in a large pot over meat.
- Add in sausage, making sure that you break it into small pieces, and brown (about 5 minutes)
- Add onions into the pot and cook until softened (about 6 minutes)
- Add garlic, oregano, and red pepper flakes and cook (about 1 minute)
- Add in tomato paste and stir well to incorporate and cook (3-4 minutes, or until tomato paste turns a reddish brown color)
- Add in diced tomatoes (I used fire-roasted garlic if you would rather you can use just plain fire roasted tomatoes, I found with having garlic ones it adds to the flavor), bay leaves, and chicken stock making sure you stir until ingredients are all combined.
- Bring the ingredients to a boil and then reduce heat to a simmer for 30 minutes
- Once the 30 minutes is about up, start cooking your pasta. I found that it is just easier to cook the noodles in a separate pot to prevent overcooking. Also if you like your soup more noodles, I suggest making 1 1/2-2 boxes of noodles.
- While noodles cook: start making the cheese topping. In a small bowl, stir ricotta, parmesan, salt, and pepper together, making sure everything is evenly incorporated.
- Once noodles and cheese are done, ladle desired amount of broth and noodles into your bowl then add a spoonful of the cheese topping onto the top of your soup. To finish off your bowl you can sprinkle some basil and extra shredded parmesan on top.
- 2 tsp. olive oil
- 1 1/2 lbs. Italian sausage
- 2 cups chopped onions
- 4-5 garlic cloves, minced
- 2 tsp. dried oregano
- 1 28-oz. can fire roasted (plain or garlic) died tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8oz. Mafalda or fusilli pasta
- 1/4-1/2 cup finely chopped fresh basil leaves
- optional salt and pepper, to taste
- 8 oz. (1 cup) ricotta cheese (I used part-skim)
- 1/2 grated parmesan cheese
- 1/4 tsp. salt
- pinch of ground pepper