|Quicker than lasagna but just as delicious.|
2 teaspoons olive oil
1 pound sausage
3 cups onions, chopped
4 cloves garlic, minced
2 teaspoons dried oregano
1/2 teaspoons crushed red pepper flakes (optional)
2 Tablespoons tomato paste
2 tomatoes, chopped OR 1 can (28oz) diced tomatoes
2 bay leaves
1/2 cup fresh basil, finely chopped or 1/4 dried basil
6 cups chicken stock
8 ounces pasta (try rotini, bowtie, etc)
Salt and pepper to taste
8 ounce ricotta OR cottage cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella
Heat olive oil in a large pot over medium heat. Add sausage and chop into small pieces, browning for about five minutes. Add the onions for another five minutes. Add garlic, oregano and red pepper flakes (if using) and stir for a minute. Add tomato paste and cook for three minutes. Add tomatoes, bay leaves and chicken stock. Bring to a boil then reduce heat to a simmer. Add pasta and cook until al dente (about 12 to 20 minutes, depending on the type of pasta). Before serving, add basil and season with salt and pepper to taste.
While the soup is simmering, stir together ricotta or cottage cheese, Parmesan cheese and a pinch of salt. When the soup is ready to be served, portion into bowls and top with a dollop of cheese mixture and sprinkle mozzarella over the top.
Thanks to A Farmgirl's Dabbles for the recipe inspiration!