|Recipe from: chewnibblenosh|
Image credit: Christine
“I let the soup simmer for about ten minutes more, and then served it up in big bowls, topped with a dollop of ricotta and some more fresh basil.” Christine
2 cups small noodles, like mini Farfalle or Rotini
1 Tbsp. extra virgin olive oil
1 small sweet onion, chopped
½ lb. Italian sausage, casings removed
½ lb. ground beef
4 cloves garlic, minced
1 tsp. dried oregano
¼ tsp. red pepper flakes
Salt and pepper, to taste
4 cups chicken broth
1 (24 oz) jar pasta sauce. (I used Classic Tomato-Basil)
1 cup water
½ cup fresh chopped basil, plus more for garnish
⅓ Cup grated Parmesan cheese
¼ cup heavy cream
Ricotta cheese, for topping finished soup
Bring a large pot of salted water to a boil.
Cook pasta al dente.
Drain, and drizzle with a little bit of olive oil and toss.
Heat 2 tablespoons olive oil in a large, heavy bottomed pot over medium heat.
Add the chopped onion, and cook until softened, about 4-5 minutes.
Add the sausage, ground beef, and garlic, oregano, and red pepper flakes.
Season with salt and pepper.
Break up beef and sausage, and cook, stirring and crumbling meat, until the meat is well
browned, about 7-10 minutes.
Once browned, skim off some of the fat from the pan and discard.
Add the chicken broth, pasta sauce, and water.
Cover and bring to a simmer.
Uncover the pot, reduce the heat a bit, and simmer until it reduces just a bit and the flavors
mingle, about 15 minutes.
Stir in the noodles, basil, parmesan cheese and heavy cream.
Simmer for an additional 5-10 minutes.
Serve topped with a dollop of ricotta, more fresh basil and sprinkle with extra Parmesan, if
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