Ingredients
Equipment
Method
Brown the sausage
- In a large Dutch oven, brown the Italian sausage over medium-high heat until no longer pink. Drain excess fat and set the sausage aside so it doesn’t add grease to the soup.
Build the tomato base
- Sauté the diced onion in the same pot for 4 minutes until softened. Add the minced garlic and cook for 1 minute, stirring so it becomes fragrant.
- Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Scrape up browned bits from the bottom of the pot as you stir.
- Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes. Bring the mixture to a boil over high heat, then reduce to maintain a steady simmer.
Simmer the soup
- Add the gluten-free pasta and return the sausage to the pot. Simmer for 8-12 minutes (or per the pasta package instructions) until the pasta is tender.
- Season with salt and pepper to taste. Stir well and simmer 1 additional minute so the seasoning disperses.
Make the cheese dollop
- Mix ricotta, shredded mozzarella, parmesan, and fresh basil until evenly combined. Spoon a generous dollop into each bowl so it melts into the hot soup.
Notes
Pro tip: If your soup thickens as the pasta absorbs liquid, loosen leftovers with a splash of chicken broth and reheat gently. Store in the fridge up to 3 days in a covered container; reheat on the stovetop or microwave until hot. Freezing is not recommended because gluten-free pasta can soften too much after thawing. For a lighter option, use chicken sausage instead of Italian sausage and choose low-sodium broth.