Ingredients
Equipment
Method
- In a large Dutch oven or soup pot, cook the Italian sausage over medium-high heat until browned, breaking it apart with a spoon. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and tomato paste and cook for another minute until fragrant.
- Pour in the crushed tomatoes and chicken broth. Add the Italian seasoning, oregano, bay leaf, salt, and pepper. Stir everything together and bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the soup simmer for at least 20 minutes to allow the flavors to meld.
- Uncover the pot, remove the bay leaf, and stir in the Mafalda pasta. Increase the heat to medium and cook, stirring occasionally, until the pasta is al dente, about 10-12 minutes.
- Turn off the heat and stir in the heavy cream until fully incorporated.
- While the pasta cooks, mix the ricotta, shredded mozzarella, grated Parmesan, and fresh parsley in a small bowl. Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture.
Notes
Pasta: Cook the pasta just to al dente, as it will continue to soften in the hot soup. If you plan to have leftovers, you can cook the pasta separately and add it to individual bowls before serving to prevent it from getting mushy.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb liquid, so you may need to add a splash of broth when reheating.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb liquid, so you may need to add a splash of broth when reheating.