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Rach makes a soup 'n' sandwich combo, perfect for dunking, using a creamy, sausage-laced tomato soup and easy, cheesy flatbread pizza.
For the soup, heat EVOO in a soup pot or Dutch oven over medium to medium-high heat and brown and crumble the sausage into very small bits. Stir in the chili paste. Add garlic and stir, add wine and let it absorb. Add tomatoes, broth, rind, beans, salt and pepper, bring to bubble and simmer to thicken a bit and let flavors combine. Reduce heat to low and add the cream, stir in basil.
For the pizza, preheat oven to 450˚F with rack one above center.
Combine garlic and ricotta with thyme, zest, salt, pepper and ¼ cup Parm.
Heat a griddle pan or large cast-iron skillet and add a splash of water, blister bread and turn, blister another 45 seconds and remove to foil-lined baking sheets.
Slather breads with ricotta mixture and top with mozzarella and remaining parm. Bake to brown and bubbly.