Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon cloves garlic minced
- ¼ pound sweet Italian sausage, casing removed about 2 sausage links
- 2 Tablespoon tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 32 oz chicken broth I used chicken bone broth
- 2 cups water
- parmesan cheese rind or a small piece of parmesan about 2 inches (see notes)
- 4 cups jarred spaghetti sauce I used Rao’s
- 1 cup crushed tomatoes
- Kosher salt and ground black pepper
- 8 oz XL shell pasta
- 1 cup whole milk ricotta cheese
- 2 tablespoons chopped parsley more for garnish
- Pinch salt
- 1 4 ounce ball burrata torn and served over soup
- ½ shredded parmesan cheese
- red pepper flakes for garnish
- fresh basil and parsley for garnish
Instructions
- In a small mixing bowl combine 1 cup ricotta cheese, 2 tablespoons chopped parsley, and a pinch of salt and pepper. Set aside for garnishing
- In a large Dutch oven or soup pot add 2 Tablespoons olive oil and heat over medium-high. Remove the sausage casing and sautee for 2-3 minutes until browned.
- Add Italian seasoning, dried basil, and minced garlic and sauté for another 30 seconds, stirring until the garlic becomes fragrant.
- Add tomato sauce and paste, crushed tomatoes, chicken stock, and water, stir to combine, and increase heat to high. Bring to a boil.
- Cook pasta shells in a separate pot, drain, and rinse with cold water. Add in pasta shells back to broth about 15 minutes before serving and reduce heat slightly. This time will vary based on the noodle brand so read the box for cooking time.
- Serve topped with a dollop of the ricotta cheese mixture, torn burrata, fresh basil, and a sprinkle of red pepper flakes.
Notes
Substitute 2 tablespoons grated parmesan if you don't have parmesan rind.