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Ingredients

¾ pound Italian sausage ½ cup diced onion 6 cups chicken broth 1 (15 ounce) can diced tomatoes with basil, garlic, and oregano 5 ounces farfalle pasta ½ teaspoon Italian seasoning ½ teaspoon salt, or to taste ¼ teaspoon ground black pepper, or to taste ½ cup ricotta cheese ½ cup shredded mozzarella cheese ¼ cup freshly grated Parmesan cheese 2 tablespoons chopped fresh basil

Nutrition Info

481.9 calories carbohydrate: 37.5 g cholesterol: 64.7 mg fat: 23.7 g fiber: 2.6 g protein: 27.4 g saturatedFat: 9.5 g servingSize: - sodium: 3111.4 mg sugar: 7.3 g transFat: : - unsaturatedFat: : -

Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more.
Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.

4 servings

A pasta soup that is filling, quick, and easy to put together. Serve with a side salad and some crusty bread for a complete meal.