23oz.jar Ragu Thick & Hearty Roasted Garlic Pasta Sauce
4cupsbeef broth
2bay leaves
2tsp.Italian seasoning
½tsp.crushed red peppers
3tsp.granulated sugar
15oz.ricotta
½cupparmesan cheesegrated
1cupshredded mozzarella
½tsp.fresh parsleychopped
salt and pepper to taste
Instructions
Fill a large saucepan with water and place over medium/high heat. Let it come up to a boil.
Add in the pasta and boil for 8 minutes or until al dente.
Strain the pasta off and run cold water over the pasta to stop the cooking. We didn't season it, so it'll be okay.
In the same saucepan, add in the olive oil and italian sausage. If your sausage has a casing on it, remove the sausage from it. Break the sausage apart and let it brown up. It will take 5 - 10 minutes.
Once the sausage is brown, add in the chopped onion. Let the onions cook until they are softened.
Add in the garlic and let cook another minute.
Add in the pasta sauce, beef broth, bay leaves, Italian seasoning, crushed red peppers, and sugar. Stir to combine.
Let it come up to a boil and reduce to a simmer. Let it simmer for 30 minutes.
Remove the 2 bay leaves and add in the pasta. Let it simmer for another 5 minutes.
While the pasta is simmering, prepare the cheesy ricotta topping.
In a medium bowl, add in the ricotta, parmesan cheese, mozzarella, fresh parsley, salt and pepper. Mix until combined.
Scoop the soup out into a bowl. Add a desired amount of cheesy ricotta to the top. Serve.