I have made this multiple times and it has kinda changed into a soup where I pretty much always have the ingredients on hand. My girls really really love it. Lyndee won't eat it with the cheese stuff. I think the cheese stuff is essential. It's a mix of allrecipes, and the 2 versions Mel has.
So I thought I would post it so I can remember what to do
I keep ricotta and mozzarella and parm frozen for this
You can totally do this in the pressure cooker but I hate cleaning the ring when I do it that way and I don't think it saves me much time so I do it on the stove.
SOUP Part
1 pound ground Italian sausage
1/2 tsp onion powder or flakes
2 cloves garlic
1 big can 28 oz crushed tomatoes
1 15 oz tomato sauce
1 teaspoon dried basil
1 teaspoon italian seasoning
1/2 teaspoon salt (I use coarse, kosher salt)
Pinch of black pepper
2 cans chicken broth
1 can water (from broth) plus 2 bouillon
8 to 12 ounces bowtie pasta
CHEESE TOPPING:
1 cup ricotta cheese
1 cup mozzarella cheese (plus more for serving)
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil
Pinch of salt and pepper
INSTRUCTIONS
Put all the soup stuff together EXCEPT the pasta. Bring to low boil
While that is cooking, mix the cheese topping stuff together in seperate bowl and set aside.
Add the pasta and cook about 12 minutes until pasta is al dente
Serve by putting soup in a bowl and scooping cheese mixture on top (add more mozz if you want)
We think it's yummy and easy
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