31 Days, Day 17 - Pinterest Tried and Tested, A Series - Part 3

2 Tbs Olive Oil

1-1/2 lbs Italian sausage – we used Italian bratwursts cut up, but any meat that you would use in lasagna would work

1 chopped onion – I used half an onion

4 garlic cloves – I use 2 big ones

2 tsp dried oregano – didn’t have any this, don’t think it needed it

½ tsp dried red pepper flakes – not 100% necessary but it was a nice added kick

1 can tomato paste 

1 can fire roasted diced tomatoes

2 bay leaves – again probably not 100% necessary but I used them

4-6 cups chicken stock – I used 4 cups of low sodium and it was perfect

Pasta of choice – we used bowtie

Basil – either fresh or dried, we used dried

Salt and pepper to taste

Ricotta

Parmesan – didn’t have this, didn’t need it.

Extra mozzarella

In a big soup pot, cook your sausage or meat in the olive oil.

Add the chopped onions and let cook til they get soft.

Add garlic, oregano, red pepper. Cook for a minute or so.

Add tomato paste – cook for another 5 minutes or so – stirring every so often.

Add diced tomatoes, bay leaves and chicken stock.

Add salt and pepper if you think it needs it.

In a separate pot, cook your pasta.

Serve the soup over the pasta with a big spoonful of ricotta, top with mozzarella and parmesan and basil.

* Recipe originally adapted from here.