Ingredients
Method
Cooking the Sausage and Onion
- Place a large soup pot over medium-high heat. Add the Italian sausage and chopped onion. Break the sausage apart as it cooks. Brown for about six minutes, or until the sausage is well-cooked and the onion becomes translucent. Drain off any excess fat.
Adding Tomato Paste and Garlic
- Stir in the tomato paste and minced garlic. Cook for an additional minute, ensuring the garlic doesn’t burn.
Incorporating Broth and Tomatoes
- Pour in the beef broth and pasta sauce, followed by the petite diced tomatoes, Italian seasoning, salt, sugar, and pepper. Stir well to combine and bring to a simmer.
Cooking the Pasta
- Add the curly pasta to the simmering liquid. Cook for about 12-15 minutes, or until the pasta is tender but still al dente.
Preparing the Cheese Mixture
- In a separate bowl, combine the ricotta, mozzarella, and parmesan cheese. Stir until well mixed.
Serving the Soup
- Ladle each portion of soup into bowls and top with the cheese mixture. Garnish with extra herbs if desired.
Notes
For herb alternatives, use fresh basil or oregano. Extra vegetables such as spinach or mushrooms can be added. Red pepper flakes can be included for a spicy kick.
