Instructions
In a dutch oven pot over medium-high heat, brown and crumble the sausage with the onion until there is no pink left and the onions are soft and translucent, about 5 minutes. Add the garlic and cook for 20 seconds until fragrant. Drain off any excess fat.
Add the chicken stock and scrape up any bits from the bottom of the pot. Add the marinara sauce, crushed tomatoes, pesto, half of the pepper, salt, and cracked red pepper flakes; stir to combine. Bring to a boil, then add in the pasta. Reduce heat to a simmer (but still bubbling) and cook uncovered for about 15 minutes, or until the pasta is tender but not mushy, stirring occasionally.
If the soup ends up thicker than you’d like, you can add in a bit more broth to thin it out.
While the soup is simmering, in a medium-sized bowl, stir together the ricotta, mozzarella, and remaining 1/2 teaspoon of black pepper until combined.
Add soup to bowls and add a generous dollop of the ricotta mixture. Top with more pesto, if desired.
Garnish with freshly grated parmesan cheese and enjoy!
NOTE: a different pasta can be used and also cooked separately, see note below.
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