4800 cal/recipe

Ingredients

Soup Ingredients

• 1 lb Italian sausage (Hot works well)
• 2 onions, chopped
• 4 garlic cloves, minced
• 2 t dried oregano
• 1/3 t crushed red pepper
• 10 T tomato paste
• 28 oz can fire-roasted diced tomatoes
• 2 bay leaves
• 6 C chicken stock
• 8 oz dry mafalda or fusilli pasta
• 0.5 tsp salt
• 0.5 t ground black pepper

Cheese Lava Ingredients

• 15 oz ricotta
• 1 C grated parmesan cheese
• 0.25 t salt
• 0.125 t black pepper
• 0.5 C finely chopped fresh basil
• 1 C mozzarella

Directions

• Cook sausage half through in skillet
• Transfer sausage and 2 t of sausage grease to soup pot
• Add onions and saute until unions are softened
• Add garlic, oregano, and red pepper; cook 1 min
• Add tomato patse, stir well, and cook about 3 min to turn tomato rust-colored
• Add diced tomatoes, bay leaves, and stock
• Stir well, bring to a boil, and simmer for 30 min
• In medium bowl, stir together cheese lava ingredients
• Divide cheese lava among bowls
• Add pasta to soup and cook until just al dente
• Remove pasta from heat and divide among bowls immediately