Cooking Instructions

• Begin by dicing the onions and mincing the garlic. Set aside.
• Remove the clear layer from the Italian sausages. Meanwhile heat a large oiled pot.
• Add the sausage and break apart on medium heat. Cook until browned. Remove and set aside.
• In the same pot, add the onions and saute for a few minutes, then add the garlic and red pepper flakes, cook for 1-2 minutes until fragrant.
• Next add the tomato paste to the pot and cook for a couple of minutes before adding in the canned tomatoes. Break the tomatoes apart as they start to bubble until it becomes mostly smooth.
• Add the beef broth and bring to a boil. Season here to your liking.
• Once boiling, break apart the pasta sheets and add to the pot. Stir every couple of minutes so the noodles don't stick.
• When the noodles are ¾ done cooking, add the heavy cream. Mix well and bring back to a simmer.
• Add the sausage back in. Finely mince your herbs and add to the pot as well. Stir to combine and return to a low heat. Taste test and add any final seasonings here.
• Make the cheese topping by combining all the listed cheeses. Feel free to season the cheese mixture to your liking.
• Serve the soup with the cheese topping and more fresh basil. Enjoy!