4000 cal/recipe

Ingredients

Soup Ingredients

• 1 lb hot Italian sausage
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1/3 tsp crushed red pepper
• 10 tbsp tomato paste
• 28 oz can fire-roasted diced tomatoes
• 2 bay leaves
• 6 c chicken stock
• 8 oz dry mafalda or fusilli pasta
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Cheese Lava Ingredients

• 15 oz ricotta
• 1 c grated parmesan cheese
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 c finely chopped fresh basil
• 1 c shredded mozzarella

Directions

• Cook sausage half-way in a medium skillet set on med-high heat.
• Transfer sausage and sausage grease to a soup pot.
• Add onions to soup pot and saute on medium heat until unions are softened.
• Add garlic, oregano, and red pepper to soup pot and then cook 1 min.
• Add tomato paste to soup pot, stir well, and cook about 3 min (until tomato turns rust-colored).
• Add diced tomatoes, bay leaves, and stock.
• Stir well, bring to a boil, and simmer for 30 min.
• In a medium bowl, stir together cheese lava ingredients.
• Divide cheese lava among bowls.
• Add pasta to soup pot and cook until just al dente.
• Remove soup from heat and divide among bowls immediately.