1T olive oil
1tsp garlic, minced
1 28oz. can whole tomatoes (I use San Marzanos)
1/2T kosher salt
2T italian seasoning
1 cup chicken stock
1/4-1/2 cup pasta water (depending on how "soupy" you want it to be)
pinch of baking soda
1/2lb. ground turkey (optional)
3 cups uncooked pasta (I used medium shells)
1/3 cup ricotta
1/4 cup fresh parmesan (I use Locatelli)
2 oz. mozzarella pearls (I use Bel Gioioso- approximately 15 pearls)
Saute garlic in olive oil for 2 minutes. Add tomatoes and chicken stock. Bring to a boil. Add baking soda. Reduce heat to medium. Sprinkle salt and italian seasoning over tomatoes; cover with lid and simmer for 5 minutes, or until tomatoes are tender. Smash tomatoes with a fork or potato masher. Add sugar and taste. Add additional salt, italian seasoning, or sugar as needed. Add cooked ground turkey and simmer on low to medium heat.
In a separate pot, cook shells to al dente. Before draining, add pasta water to sauce. After draining, return to pan. Mix in ricotta and parmesan. Transfer soup to pasta pan and mix. Right before serving, add mozzarella and stir. Garnish with parmesan. Serve with pillsbury french loaf.
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