This was awesome though :) It even had a little kick (you are supposed to eat spicy food to get baby moving...)! We really liked it though - and most likely will be eating it tomorrow for leftovers while we wait! So I'm glad I have something good to look forward to! Make it up!
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2 teaspoons olive oil
1 1/2 lbs Italian Sausage
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoons crushed red pepper flakes
2 Tablespoons tomato paste
28 oz can diced tomatoes, preferably fire roasted
2 bay leaves
6 cups chicken broth
8 ounces fusilli or mafalda pasta (or other pasta of your choice)
1/2 cup chopped fresh basil, or a heaping tablespoon dried basil
salt and freshly ground pepper to taste
8 ounces ricotta cheese
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
a few cracks of black pepper
optional: shredded mozzarella for sprinkling on top
Heat olive oil in a large pot over medium heat. Add
sausage, breaking up into bite sized pieces and cook until browned and cooked
through. Add onions and cook until softened, about 6 minutes. Add garlic,
oregano, and red pepper flakes. If you’re using dried basil, add it
at this point. Cook for about a minute. Add tomato paste and stir well to
incorporate.
Add diced tomatoes, bay leaves, and chicken stock.
Stir to combine. Bring to a boil and then reduce heat and simmer for 30
minutes. You can add the dry pasta to the soup in the last 8-ish minutes of
cooking, or do as I prefer, and cook the pasta separately and add to individual
servings. Right before serving, stir in fresh basil if you’re using fresh, and
season to taste with salt and freshly ground black pepper.
In a small bowl, combine the ricotta, Parmesan,
salt, and pepper.
To serve, place a generous dollop of the ricotta
mixture in each soup bowl, add pasta if you cooked it separately, and ladle the
hot soup over the cheese. Let it sit for a minute for the cheese to get all
melty, sprinkle mozzarella on top if desired and eat up.
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