1/4-1/2tspCrushed Red Pepper Flakesaccording to your spice preference
1tspSalt
Pepperto taste
2.5TBSTomato Paste
1CanRoasted Tomatoes
8.5CupsChicken Stock or BrothI make my own "Better than Bouillon" Broth
2Bay Leaves
8Oz.Rotini Pasta
1/4TspBasil
116 Oz.Block Mozzarella Cheeseshredded, to top the soup
116 Oz.Block Parmesan Cheeseshredded, to top the soup
Sour Creamoptional, to top the soup
Instructions
If making your own chicken bouillon; fill a medium pot with 8.5 cups filtered water and bring it to a boil. When it comes to a boil, turn burner off and add 8.5 tsp of "Better Than Bouillon Chicken" paste. Mix well and set aside.
In a large frying pan, heat 2 TBS olive oil. Add the ground mild Italian sausage meat and cook, mixing, for about 5 minutes. Then add the finely chopped onion and cook another 3-5 minutes until onion is soft and sausage meat is cooked through and browned.
Add 4 minced garlic cloves to the pan. Then add 1 tsp salt, sprinkle some pepper, and about 1/4-1/2 tsp red pepper flakes (depending on how spicy you prefer, I do 1/4 tsp). Add 2.5 TBS Tomato Paste. Mix thoroughly. Add the can of roasted tomatoes. Turn burner off and let it simmer for a few minutes, then mix.
Transfer everything from the frying pan to the pot of chicken bouillon (or chicken stock) and bring to a boil. Add 2 bay leaves. Turn down to low and let it simmer, covered, for 30 minutes.
After 30 minutes turn up to medium and add 1/4 tsp basil. Add the pasta to the soup and let it cook until pasta is soft and cooked through (about 10-15 minutes). Be careful not to overcook the pasta.
Ladle soup into bowls. Garnish each bowl of soup with shredded mozzarella and parmesan cheeses, according to your preferences. Add sour cream (optional).
Notes
This soup reheats easily! Just simmer desired amount in a small pot, on low heat, for 5-10 minutes.