This hug in a bowl has Baby Bella mushrooms, fire-roasted tomatoes, garlic, and oregano. Recipe shared from Annessa RD – from https://www.hallmarkchannel.com/home-and-family/recipes/annessa-rd-hearty-tomato-soup
Ingredients
Soup Stock
- 2 large - onions
- 2 lbs - chicken sausage - recommend the kind with spinach & mozzarella (sliced intro half-moons)
- 1 1/2 cups - baby bella mushrooms - chopped
- 3-4 cloves - garlic
- 1/2 tbsp - oregano - dried
- 1/2 cup - tomato paste
- 3 14 ounce - cans petite diced tomatoes with basil, garlic & oregnao, or fire-roasted
- 4 cups - unsalted chicken stock
- 1 tsp - kosher salt
Topping
- 1 cup - low-fat ricotta cheese
- 1/2 cup - finely chopped Italian parsley
- 1/2 tsp - grated garlic
- 1/2 cup - grated or shaved parmesan cheese
- 1/4 tsp - kosher salt
Instructions
1. In a large pot sprayed with nonstick cooking spray, add chicken sausage, diced onions, and mushrooms. Sauté on medium for 5-10 minutes. Add grated garlic, stirring for 1 minute. Add oregano, tomato paste, diced tomatoes, chicken stock, and kosher salt.
2. Simmer for 20 minutes, stirring occasionally. Keep on low until ready to eat, and stir every once in a while.
3. In a small bowl, mix the topping ingredients: ricotta, parsley, grated garlic, and parmesan cheese, and salt. The mixture will turn a pretty green. You can use less parsley if you’d like.
4. When serving, scoop soup into bowls and add a dollop of the ricotta-herb mixture. Add in more herbs if desired.
