If you’re expecting a crowd, this is a fun, filling alternative to chili. It’s a yummy new addition to any Super Bowl party repertoire too. As a matter of fact, I made it for our annual Super Bowl party this year, and not only did it quickly disappear, but I had several requests for the recipe. I promise, you will too.
1/2lb(8 ounces) small orecchiette pasta or elbow macaroni
1/2cupfinely chopped fresh basil leaves
2cupsshredded mozzarella cheese
1/2cupgrated Parmesan cheese
Kosher salt and freshly ground black pepperoptional
Instructions
Heat the olive oil in a large Dutch oven over medium. Add the sausage, breaking up into bite-size pieces; brown for about 5 minutes. Add the onions, and cook until softened, about 6 minutes. Add the garlic, oregano, and crushed red pepper, and cook 1 minute. Add the tomato paste, and stir well. Cook for 3 to 4 minutes or until the tomato paste turns a rusty brown.
Stir in the diced tomatoes, bay leaves, and chicken broth. Bring to a boil; reduce the heat, and simmer for 30 minutes. Cook the pasta according to the package directions. Stir into the soup. Stir in the basil.
Stir together the mozzarella and Parmesan. Taste the soup and season with salt and pepper, if desired. Discard the bay leaves.
To serve, ladle the soup into individual bowls, and top with the cheese mixture.
Recipe Notes
TIP: Don’t cook the soup too long or let it boil after adding the pasta or it will get mushy as it absorbs the broth. You may want to consider cooking the pasta separately, and then adding some to individual bowls before ladling the soup over it. This is especially helpful if you anticipate any leftovers. Buy ground Italian sausage instead of links for this recipe, so you’re not stuck removing the meat from the casings.