Soup Stock

• 1/4 cup grated onion
• 2 Tablespoons unsalted butter
• 1/4 teaspoon baking soda (helps soften the onion)
• 1/4 teaspoon dried oregano
• Salt and pepper
• 2 garlic cloves, minced or 1/2 teaspoon garlic powder
• 1 (28 oz.) can crushed tomatoes
• 1/4 teaspoon sugar
• 2 cups chicken or vegetable broth
• 2 Tablespoons fresh chopped basil or ½ teaspoon dried 
• 1 Tablespoon extra virgin olive oil 

1. GRATE the onion on the large holes of a box grater.
2. MELT butter in medium saucepan over medium heat.
3. ADD onion, baking soda, oregano, and 1/2-teaspoon salt and cook, stirring occasionally, until onion is softened and lightly browned, 5 to 7 minutes.
4. STIR in garlic and cook until fragrant, about 30 seconds.
5. STIR in tomatoes and sugar; bring to simmer, and cook until slightly thickened, about 10 minutes.
6. ADD broth.
7. HEAT until very hot*, and then remove from heat.
8. ADD basil and olive oil and season with salt and pepper to taste.
9. PREPARE the fillings and ricotta mixture while the soup stock cooks. 

Filling Ideas (the options are endless) 

• 8 ounces bow-tie pasta, cooked (the pasta can be cooked in the soup stock) 
• Cooked sausage crumbles or meatballs 
• Fresh spinach, chopped
• Sautéed zucchini 
• Sautéed mushrooms

Ricotta Mixture (for the bottom of the bowl)

• 8 ounces ricotta cheese 
• 1/2 cup shredded Parmesan cheese 
• 1/4 teaspoon salt 
•  Few cracks of black pepper

1. COMBINE the ricotta, Parmesan, salt, and pepper in a small bowl. Set aside.

To Serve

1. Place a generous dollop of the ricotta mixture in each soup bowl.
2. Add pasta and other fillings then ladle the hot soup to cover.
3. Sprinkle mozzarella on top if desired.
4. Let soup sit for a minute for the cheese to get all melted.
5. ENJOY!

*Getting the broth super-hot is very important if you want to sit down to a hot bowl of soup because the ricotta mixture and other fillings tend to cool the soup stock.