What You Need
2tbsp oil (I used vegetable)
2 medium onions, chopped
4 cloves garlic, minced
1.5tbsp oregano flakes
1 small can tomato paste
1 large can diced tomatoes with spices
2 bay leaves
6 cups chicken stock (I used homemade)
2 cups fusilli pasta (about 1/2 cup per bowl of soup)
2 portobello mushrooms
1/2 red pepper
sharp cheddar cheese (you can use mozarella)
Preheat oven to 350F. On medium heat, add your oil to your soup pot. Then, add in onions and cook until soft.
Add in garlic and oregano and cook for another minute. Add in tomato paste and cook for about 5 minutes, or until the paste loses a bit of its redness.
Add in tomatoes with juices and your chicken stock. Stir to combine everything. Lower heat and leave to simmer for 30-40 minutes.
Cut a red pepper in half, take out seeds and place, cut-side down, in the oven. Cook until soft. Cut your pepper into small chunks and add to soup. Cut mushrooms into larger chunks and add to soup (I made them large so they wouldn't cook down to nothing).
While your soup is simmering cook your pasta in a separate pot. You can cook this in the soup but I didn't want it to sap the flavour.
Add desired amount of pasta to bowl and pour soup over. Scoop a spoonful of ricotta cheese on top of soup, grate some cheese onto that and top with a small bit of hot soup to make everything melty and delicious.
This picture really doesn't do it justice!!
This soup was delicious and hearty and definitely one of my favourites!