2 cups shells, bow ties or rotelle pasta, cooked and drained
1 onion, chopped
2 tablespoons olive oil
3 Italian sausages, hot or sweet, casings removed
3 cloves garlic, minced
1 teaspoon dried basil
2 tablespoons tomato paste
1 (32 oz.) carton chicken broth
2 cups crushed tomatoes
1 cup water
1 (12 oz.) package chopped spinach, thawed and squeezed dry
1/4 cup freshly grated Romano cheese
1/4 cup heavy cream
salt and pepper, to taste
1 cup (4 oz.) Mozzarella cheese, diced
1 (15 oz.) container Ricotta cheese
extra grated Romano cheese for topping
fresh basil leaves

In large Dutch oven over medium-high heat, heat 1 tablespoon olive oil. Add onion and cook, stirring until soft. Stir in sausage, garlic and basil. Brown sausage, breaking up with spoon as necessary. Add tomato paste and stir while cooking until paste has darkened. Pour in chicken broth, crushed tomatoes and water. Stir well.

Cover, lower heat and bring to a simmer. Uncover and reduce liquid by cooking about 10 minutes.

Stir in pasta, spinach, grated Romano cheese and heavy cream. Simmer 2 more minutes. Check for seasoning. Add diced Mozzarella cheese.

Ladle soup into bowls, top each serving with a spoonful of Ricotta cheese, a sprinkle of grated Romano cheese and a basil leaf.

Makes 4 to 6 servings.

Submitted by: Rose