I made this soup a few weeks ago. We had a very mild early spring followed by some chilly, raw days. I knew once the heat of summer came my interest in soup would fade until fall, so I took advantage of the day and made this recipe. It was easy to put together, and it really tasted just like lasagna in soup form. I will definitely be saving this recipe to make again.
I forgot to pick up basil at the grocery, so I omitted it when I made it. Try not to be like me – remember the basil. It tasted great without it though, but I can imagine that extra fresh taste of basil would have been great.
I also did as they suggested and cooked the pasta separately to prevent the leftovers from getting mushy. I froze the leftovers with a separate baggie of cooked noodles and another bag of cheesy yum; both taped to the top of the soup container with a label.
Source: I found the recipe via Pinterest on A Farmgirl Dabbles blog, who said it was adapted from 300 Sensational Soups by Carla Snyder and Meredith Deeds, as seen in the February-April 2011 edition of At Home with Kowalski’s magazine.
for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl and sprinkle some of the mozzarella on top. If you’ve pre-cooked the pasta, place some in the bowl now, and then ladle the soup over them. You can sprinkle a little mozzarella on top of the soup if you would like. Serve hot with a good crusty bread.