Lasagna Soup
Ingredients:
- olive oil - 2 tsp
- Italian sausage - 1 1/2 pounds
- chopped onions - 3 cups
- garlic, minced - 4 cloves
- dried oregano - 2 tsp
- crushed red pepper flakes - 1/2 tsp
- tomato paste - 2 T
- fire roasted diced tomatoes - 28 ounce can
- bay leaves - 2
- chicken broth - 6 cups
- rotini, mafalda OR fusilli pasta (your choice) - 8 ounces
- finely chopped fresh basil leaves - 1/2 cup
- salt and pepper - to desired taste
- Cheese topping --
- ricotta - 8 ounces
- grated Parmesan cheese - 1/2 cup
- salt - 1/4 tsp
- black pepper - pinch
Instructions:
In a large pan, heat olive oil over medium heat. Add sausage and brown, add onions, cook until softened, about 6 minutes. Add garlic, oregano and red pepper flakes; cook for 1 minute. Add tomato paste; stir well. Cook for 3 - 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock; stir to combine. Bring to a boil; reduce heat and simmer for 30 minutes. In another pan cook pasta until al dente. Adding some pasta to individual bowls before ladling the soup over them. Right before serving, stir in the basil and season to taste with salt and pepper.
Cheese topping -- in a small bowl, combine ricotta, Parmesan Cheese, salt and pepper.
Place a dollop of cheese mixture in each soup bowl, sprinkle mozzarella cheese on top; ladle hot soup over the cheese.
