For the soup, I used:
2 tsp olive oil
1 lb mild Italian sausage
1 white onion, chopped
4 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 tbsp tomato paste
2 14-oz cans fire roasted diced tomatoes
2 bay leaves
6 c chicken stock (made with chicken bouillon and 6 c water)
8 oz ditalini pasta, uncooked
1/2 c finely chopped fresh basil leaves
salt and pepper, to taste
In a soup pot, heat the olive oil over medium heat and add the sausage. Cook for about 5-6 minutes or until cooked through/not pink. Add in the white onion and saute together until the onions start to soften. Then add the garlic, oregano, red pepper flakes and tomato paste, making sure to mix well and let cook together for about 2-3 minutes. Next, add in the diced tomatoes, bay leaves and chicken stock. You will want to allow the soup to come to a boil, then reduce the heat and simmer for approximately 30 minutes. You'll then add the pasta to the soup for an additional ten minutes or until the pasta reaches an al dente consistency. Right before serving, add in the chopped basil.
When preparing the soup bowls, I added a small spoonful of ricotta, some fresh grated parmesan cheese, salt and pepper to each bowl and mixed well. Ladle the soup over the top of the mixture and then if desired, add some shredded mozzarella to the top of that.
Serve with some warm crusty bread or garlic bread and you have an easy, delicious meal! Enjoy
© Cruzin' Thru | 2013