This is another recipe in our series form Martina McBride’s new cookbook, Martina’s Kitchen Mix: My Recipe Playlist for Real Life.
“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.
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.”
©2018 by Oxmoor house: Martina’s Kitchen Mix: My Recipe Playlist for Real Life. Photo courtesy of Oxmoor House. Photographer Antonis Achilleos, Prop Stylist Kay E. Clarke, Food Stylist Margaret Monroe Dickey.
Ingredients
- 2 teaspoons olive oil
- 1-1/2 pounds ground spicy Italian sausage
- 3 medium onions, chopped (about 2 cups)
- 4 garlic cloves, minced
- 2 teaspoons dried oregano (or 2 tablespoons chopped fresh oregano)
- 1/2 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) can fire-roasted diced tomatoes, undrained
- 2 bay leaves
- 6 cups chicken broth
- 1⁄2 pound (8 ounces) small orecchiette pasta or elbow macaroni
- 1⁄2 cup finely chopped fresh basil leaves
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Kosher salt and freshly ground black pepper (optional)
Preparation
- 1 Heat olive oil in a large Dutch oven over medium. Add sausage, breaking up into bite-size pieces; brown for about 5 minutes. Add onion, and cook until softened, about 6 minutes. Add garlic, oregano, and crushed red pepper, and cook 1 minute. Add tomato paste, and stir well. Cook for 3 to 4 minutes or until tomato paste turns a rusty brown.
- 2 Stir in diced tomatoes, bay leaves, and chicken broth. Bring to a boil; reduce the heat, and simmer for 30 minutes. Cook pasta according to the package directions. Stir into the soup. Stir in basil.
- 3 Stir together mozzarella and Parmesan. Taste soup and season with salt and pepper, if desired. Discard bay leaves.
- 4 To serve, ladle the soup into individual bowls, and top with the cheese mixture.
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