The key to this dish lies in selecting the right ingredients to balance comfort and flavour. I always reach for ripe tomatoes and good-quality Italian sausage if I’m using meat—those details really elevate the soup. Fresh herbs, like basil or oregano, add a lovely brightness that cuts through the creaminess. When it comes to cheese, a blend of ricotta, Parmesan, and mozzarella gives the soup its signature richness. Feel free to swap out pasta types or try plant-based alternatives if you prefer. I find that using fresh pasta works beautifully, but dried pasta is just as convenient and satisfying.

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy), casings removed (optional for vegetarian version)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 (28-ounce) can crushed tomatoes
• 4 cups chicken or vegetable broth
• 8 ounces uncooked pasta (rotini or small shells work well)
• 1/2 cup heavy cream or half-and-half
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish