Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 lb (450g) Italian sausage, removed from casings
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 tsp / 5g)
  • 1 red bell pepper, chopped (approx. 1 cup / 150g)
  • 1 (28 oz) can crushed tomatoes (800g)
  • 6 cups (1.4 liters) beef broth (low sodium preferred)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional, for heat)
  • Salt and pepper to taste
  • 8 oz (225g) whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp chopped fresh parsley
  • 8 oz (225g) mozzarella cheese, shredded

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess grease.
  2. Add onion and red bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, beef broth, oregano, basil, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  4. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley. Mix well.
  5. Ladle the soup into bowls. Top each bowl with a dollop of the ricotta mixture and a generous sprinkle of mozzarella cheese. Serve immediately.