I have had my eye on this soup for a long time. The idea of a bowl full of pasta in a sausage filled tomato sauce with a dollop of ricotta/Parmesan on top really had me excited to try it. What I needed, though, was a cold day. Luckily, Mother Nature obliged.
This recipe has made the rounds of the internet. I always try to find the original source to site. I think this came from the cookbook 300 Senstational Soups, but I found it on A Farm Girls Dabbles. I did just a little bit of adaptation to the recipe because I had what I had in the fridge and, as a rule, I never run to the store just for one recipe.
- 1 pound Sweet (mild) Italian Sausage
- 1 onion + 1 bunch green onions (the original recipe called for 3 cups of onions)
- 2 heaping teaspoons of minced garlic (or 4 cloves)
- 2 tsp Italian seasoning
- ¼ tsp red pepper flakes
- 2 Tbsp tomato paste
- 1 28 ounce can crushed Italian style tomatoes
- 4 cups chicken stock
- 2 cups beef stock
- 8 ounces whole wheat fusilli pasta
- salt and pepper to taste
- 1 cup ricotta
- 1 cup grated Asiago or Parmesan
- In a large Dutch oven, brown the sausage.
- If it is too lean, add 1 Tbsp olive oil.
- Remove the meat from the pan and add the onions.
- Saute over medium heat until softened.
- Add the garlic, Italian seasoning and red pepper flakes, cooking for 1 minute.
- Add the tomato paste, stir and cook for 2-3 minutes until the paste changes to a brownish red.
- Add tomatoes and stocks.
- Simmer for 20 minutes.
- Add pasta, cooking for 10 more minutes or until pasta is just done.
- Season with salt and pepper to taste. In a small bowl, combine the ricotta and other cheese.
- To serve, ladle soup into bowl, add a spoonful of cheese mixture to center of soup.
- Sprinkle with more Italian seasoning if desired.
Now it’s your turn to show off what you have been making!