Plan Ahead: Prepare the soup
ahead, reheat. Pass the garnish.
2 tsp olive oil
1 onion, diced
4 garlic cloves, crushed
2½ mild Italian sausage links
¾ Lb .ground beef
2 tsp oregano
½ tsp red pepper flakes
1 can tomato paste
2 (14½ oz) cans diced tomatoes, with juice
6 cups chicken broth
2 bay leaves
8 oz. rotini or fusilli pasta
½ cup fresh basil
8 oz. ricotta cheese
½ cup Parmesan cheese, grated
2 cups Mozzarella, grated
Fresh ground black pepper, to taste
1. Heat the olive oil in a large pot. Add onion
and garlic, sautéing until onion is soft. Add
sausage and ground beef, breaking the meat
into small pieces as you stir. Cook until brown.
Pour off extra grease. Add oregano, pepper
flakes, tomato paste, diced tomatoes, chicken
broth and bay leaves. Stir, and bring to a boil.
Turn the heat down and simmer for 20 min.
2. Add the pasta. Cook until pasta is tender,
about 12 min. Add basil. Remove from heat.
3. In a small bowl mix the ricotta, Parmesan, and
Mozzarella together. Season lightly with salt
and pepper. Place 2 tablespoons cheese
mixture on top of each bowl of soup.
Option: Serve the soup in bowls and pass the
garnish so everyone can help themselves.
Serve with: French Baguettes page 242.
Variation: May use all Italian sausage or ground
beef. Use Penne pasta.
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