Ingredients
10
10 servings
- •1 teaspoon olive oil
- •1 pound hot Italian sausage
- •1 pound mild Italian sausage
- •2 sweet onions, chopped
- •5 cloves garlic, minced
- •2 teaspoons dried oregano
- •1 teaspoon red pepper flakes
- •1 (6 ounce) can tomato paste
- •0.75 cup water
- •1 (48 ounce) can beef broth
- •1 (14.5 ounce) can diced tomatoes with basil
- •1 (14.5 ounce) can crushed tomatoes with basil
- •0.5 cup sweet wine
- •2 sprigs fresh basil, or to taste
- •salt and ground black pepper to taste
- •1 (8 ounce) container ricotta cheese, or more to taste
- •0.5 cup shredded mozzarella cheese
- •0.5 cup grated Parmesan cheese, or more to taste
- •1 (16 ounce) package farfalle (bow tie) pasta
Instructions
- Heat olive oil in a large pot over medium heat. Add hot and mild sausage; cook and stir until sausage is browned and crumbly, about 5 minutes. Add onions; cook and stir until softened, about 3 to 5 minutes more. Stir in garlic, oregano, and red pepper flakes.
- Add tomato paste and water; stir well to combine. Stir in beef broth, diced tomatoes, crushed tomatoes, wine, basil, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, 25 to 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.
- Mix ricotta, mozzarella, and Parmesan together in a bowl; season with salt and pepper. Set aside.
- Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.
Nutritional Facts
Per 10 servings
- Calories: 511
- Carbohydrate: 50g
- Fat: 22g
- Fiber: 4g
- Protein: 26g
- Sugar: 8g
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