- 2 teaspoon olive oil
- 1 cup chopped onion
- 1 cup chopped red or green pepper
- 1 -1 ½ pounds sweet Italian sausage
- 3 garlic cloves chopped
- 2 teaspoon oregano
- 2 teaspoon tomato paste I love the tube of tomato paste
- 1 28 oz can fire roasted tomatoes
- 6 cups gluten free chicken stock
- 2 bay leaves
- 1 bag gluten free pasta 8 oz
- 1 -2 cups spinach julienned
- salt and pepper to taste
- For the cheesy goodness
- 8 oz ricotta
- ¾ cup parmesan
- ½ cup shredded mozarella
- dash of salt
Add oil to a dutch oven or large pot and heat over medium high. Add onions, peppers and garlic and saute for 5 minutes. Add sausage and brown until cooked through. Break into small pieces.
Add oregano and tomato paste. Stir.
Add fire roasted tomatoes, chicken broth and bay leaves. Bring to a boil, then reduce to simmer and cook for 30 minutes.
Prepare pasta according to box directions and keep separate from soup. This keeps pasta from getting soggy.
To serve, mix together ricotta, parmesan, mozzarella and dash of salt. Top with pasta and soup. Garnish with a healthy topping of spinach and a bit more mozarella. It will change color as the cheese on the bottom gets mixed in. Delicious.
Calories: 434kcal | Carbohydrates: 23g | Protein: 24g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 1140mg | Potassium: 514mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1000IU | Vitamin C: 26.6mg | Calcium: 345mg | Iron: 2.3mg