Material
2 teaspoons olive oil
1 1/2 pounds Italian sweet sausage
3 cups chopped onion
4 cloves garlic
2 teaspoons dried oregano
1/2 teaspoon ground dried red pepper
2 tablespoons tomato paste
1 (28-ounce) can fire-roasted tomatoes
2 bay leaves
6 cups chicken stock
1/2 pound cooked spaghetti
1/2 cup chopped fresh basil
salt and pepper
Cheese topping.
1 cup mozzarella
1/2 cup grated Parmesan cheese
salt and pepper
1 tablespoon chopped basil
2 cups shredded mozzarella cheese
illustrate
Heat oil in a large Dutch oven or stockpot over medium heat. Add the sausage (I took mine out of the casing) and fry for 5 minutes. I break it up while cooking, I don’t want chunks of sausage in the soup.
Add the onion and cook until soft.
Add garlic, oregano and red pepper flakes.
Add tomato paste.
Let the ketchup cook for a few minutes.
Add tomatoes, bay leaves and chicken stock.
Bring the soup to a boil, then reduce the heat to low. Simmer for 30 minutes. Finally, season with salt and pepper and add the basil.
While the soup is simmering, make the cheese mixture. In a small bowl, combine mozzarella, parmesan, salt, pepper, and basil. Set aside.
When you’re ready to drink the soup, add a generous handful of pasta to the bottom of the bowl.
Add soup to bowl and top with a thick spoonful of cheese mixture. Sprinkle with mozzarella cheese.
