Thursday, October 17, 2013

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
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.

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