Add sausage to a dutch oven or large pot over medium heat and brown for 3-5 minutes, breaking it up into tiny pieces with a wooden spoon
Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned. Stir in tomato paste and cook for an additional 2 minutes. Add in diced tomatoes, bay leaves, and chicken stock & bring to a boil
Cook pasta in the soup until al dente and stir in fresh basil
While pasta is cooking, in a large bowl, combine ricotta, parmesan, shredded mozzarella until fully combined. Add basil, oregano and pepper to taste. Set aside
Serve soup & top with a dollop of cheese mixture. Enjoy!
Ingredients
1 1/2 lbs Italian sausage
4 cloves garlic, minced
2 tsp dried oregano
1/2 tsp Urban Meadow® salt
1/4 tsp Urban Meadow® black pepper
3 tbsp Urban Meadow® tomato paste
2 cans Urban Meadow® diced tomatoes
2 bay leaves
6 cups chicken broth
8 oz fusilli pasta, or pasta of choice broken into bite size pieces
