Meat:

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3½ lb mild Italian sausage, removed from casings

2 large onions, diced

12 cloves garlic, minced

¾ cup tomato paste

6 × 28-oz cans crushed tomatoes

28 cups / 7 L chicken broth

3½ tbsp Italian seasoning

2 tsp red pepper flakes, optional

3½ tsp salt, initially

2 tsp black pepper

3½ cups heavy cream

2½ cups grated Parmesan

4 × 540-mL cans white kidney beans, drained and rinsed

About 550–600 g dry Campanelle

5 cups ricotta

1 cup grated Parmesan

½ cup shredded mozzarella

¼ cup chopped fresh parsley

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Salt and pepper to taste

vegetarian:

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1½ lb vegetarian Italian sausage, crumbled or diced

1 large onion, diced

5 cloves garlic, minced

¼ cup tomato paste

2½ × 28-oz cans crushed tomatoes

12 cups / 3 L vegetable broth

1½ tbsp Italian seasoning

¾ tsp red pepper flakes, optional

1½ tsp salt, initially

1 tsp black pepper

1½ cups heavy cream

1 cup grated Parmesan

2 × 540-mL cans white kidney beans, drained and rinsed

About 250 g dry Campanelle

2¼ cups ricotta

½ cup grated Parmesan

¼ cup shredded mozzarella

2 tbsp chopped fresh parsley

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Meat method:

1. Brown the Italian sausage thoroughly in a large pot.

2. Add the diced onions and cook until softened, about 5–7 minutes.

3. Add garlic and cook for about 30 seconds.

4. Add tomato paste and cook for 1–2 minutes.

5. Add crushed tomatoes, chicken broth, Italian seasoning, red pepper flakes, salt and pepper.

6. Bring to a simmer and cook for 30–40 minutes.

7. Add the white kidney beans during the final 10–15 minutes, just to heat them through while keeping them intact.

8. Stir in the cream and Parmesan toward the end.

   Taste and adjust seasoning.

   Vegetarian method:

9. Brown the vegetarian Italian sausage in a little olive oil until nicely browned.

10. Add onion and cook until softened.

11. Add garlic and cook for about 30 seconds.

12. Add tomato paste and cook for 1–2 minutes.

13. Add crushed tomatoes, vegetable broth and seasonings.

14. Simmer for 30–40 minutes.

15. Add the white kidney beans during the final 10–15 minutes.

16. Stir in cream and Parmesan.

17. Taste and adjust seasoning.

18. For your event, don’t cook the pasta in the soup.

19. Bring a large pot of generously salted water to a boil.

20. Cook the Campanelle until just al dente, preferably about 1 minute less than the package recommendation.

21. Drain well.

22. Toss very lightly with olive oil to prevent sticking.

23. Keep it separately from the soup.

24. Combine the ricotta, Parmesan, mozzarella and parsley.

25. Keep refrigerated until service.

26. For each 1½-cup serving, aim for: ¼ cup cooked Campanelle, approximately 1¼ cups of soup, 3 tbsp ricotta topping.

27. Put ¼ cup cooked Campanelle into the bowl.

28. Ladle in enough hot soup to bring the bowl close to the 1½-cup target.

29. Add 3 tablespoons ricotta mixture on top.

30. Optional: finish with a small sprinkle of Parmesan or parsley.