You don’t have to be Italian to fall in love with this fabulous soup. It is much easier and faster to make than a pan of lasagna, while filling the body with deliciously warm soup. The flavor is incredible. Trust me, make this soup!
1. In a large pot, brown sausage over medium heat, breaking it up into small pieces as it cooks. Cook until well done, about 8 minutes. Add onions and garlic and cook for 5 minutes.
2. Add Italian seasoning, cayenne pepper, chicken stock, marinara and tomato sauce. Salt and pepper to taste. Bring to low boil and cook for 30 minutes.
3. Add uncooked pasta and cook until al dente, about 10 to 15 minutes. Do not overcook as the pasta will begin to fall apart.
4. While pasta is cooking, prepare the cheese topping in a medium-sized bowl. Mix the ricotta with the shredded cheeses.
To serve, pour soup into bowls and add at least 2 tablespoons of the cheese mixture to each bowl. Serve immediately.
Notes:
Mafalda pasta can be used in place of bowtie, if you can find it!
If soup broth gets too thick after cooking the pasta, add more chicken broth, or marinara or tomato sauce. Doing so will not compromise the flavors.
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This is an easy soup to make…Boy Scouts and families alike love it! It is easy to make and you can easily alter it. Made per the original recipe is the best though! With some nice crusty bread…yummy! You’ll be warm on a crisp winter evening in no time! Thanks for a great recipe!
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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mommykit on 12.13.2012
YUMMY!