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Ingredients
1 Pound Italian sausage
2 Tablespoons olive oil
2 Onions, chopped
4 Garlic cloves, minced
2 Teaspoons oregano
8 Ounces mushrooms, chopped
1 Medium bell pepper, diced
1/4 Teaspoon red pepper flakes
2 Tablespoons tomato paste
2 (14 oz) Cans diced tomatoes, undrained
6 Cups chicken broth
1 Bay leaf
8 Ounces small pasta shells
1 Cup fresh spinach, chopped
CHEESE BASE
6 Tablespoons ricotta cheese
6 Tablespoons Parmesan cheese, shredded
12 Tablespoons mozzarella cheese, shredded
Salt & pepper, to taste
Instructions
Remove casings from sausage and cook on medium-high heat until browned and cooked through. Drain and set aside.
In a large stockpot, heat olive oil and add onion, garlic, oregano, mushrooms, bell pepper, and red pepper flakes and saut� about 5 minutes. Add in sausage and tomato paste and saut� an additional 5 minutes.
Add in the diced tomatoes, broth and bay leaf. Simmer the soup for 30 minutes to allow the flavors to blend. Add in the pasta and spinach and cook until tender; about 7 to 9 minutes. Remove the bay leaf. Add in basil and season with salt and pepper.
TO SERVE: Place 1 tablespoon ricotta cheese in the bottom of each soup bowl. Top with Parmesan cheese, mozzarella cheese, salt and pepper, as desired. Serve soup over the cheeses in the bowl.