Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 6 cups chicken broth
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 8 ounces bow tie pasta
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Feel free to substitute the Italian sausage with ground turkey for a lighter version, or add some chopped spinach or kale for extra greens.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Add the chopped onion and cook until softened, about 4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Mix in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly for depth of flavor.
- Pour in the crushed tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 20 minutes, allowing the flavors to meld together.
- Meanwhile, cook the bow tie pasta according to package instructions until al dente. Drain and set aside.
- Stir the cooked pasta into the soup. Allow it to simmer for an additional 5 minutes.
- Remove the soup from heat and stir in the ricotta cheese until well combined.
- Ladle the soup into bowls and top with mozzarella and Parmesan cheese. Garnish with fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International