Directions:
- In a large pot, heat oil over medium heat until shimmering. Add sausage and brown, breaking up into small chunks, until no longer pink, about 5 minutes. Drain any excess fat. Add onion, garlic, and red pepper flakes, and saute for 1 minutes. Stir in tomato paste and cook until it turns a rusty brown, about 5 minutes.
- Add tomatoes with juice, stock and bay leaves; bring to a boil. Reduce heat and simmer for about 30 minutes to blend the falvors. Add past, increase heat to medium-high and boil until al dente, about 8 minutes. Discard bay leaves. Stir in basil and season with salt and pepper to taste.
- Preheat broiler and place oven safe bowls on a baking sheet.
- Scoop a heaping spoonful of ricotta into each bowl. Ladle soup into bowls and top each bowl with Parmesan and mozzarella cheese. Place in broiler with oven door cracked for 3-5 minutes until cheese browns.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1091.48 Kcal (4570 kJ) | ||
| Calories from fat | 631.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.22g | 108% | |
|---|---|---|---|
| Cholesterol | 208.94mg | 70% | |
| Sodium | 2502.65mg | 104% | |
| Potassium | 1146.8mg | 24% | |
| Total Carbs | 44.84g | 15% | |
| Sugars | 12.14g | 49% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 67.72g | 135% | |
| Vitamin C | 12mg | 20% | |
| Iron | 3mg | 17% | |
| Calcium | 894.1mg | 89% | |
| Amount Per 100 g | |||
| Calories | 122.95 Kcal (515 kJ) | ||
| Calories from fat | 71.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.91g | 108% | |
|---|---|---|---|
| Cholesterol | 23.54mg | 70% | |
| Sodium | 281.91mg | 104% | |
| Potassium | 129.18mg | 24% | |
| Total Carbs | 5.05g | 15% | |
| Sugars | 1.37g | 49% | |
| Dietary Fiber | 0.33g | 12% | |
| Protein | 7.63g | 135% | |
| Vitamin C | 1.4mg | 20% | |
| Iron | 0.3mg | 17% | |
| Calcium | 100.7mg | 89% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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