Lasagna Soup

By Beckysbaking

Ingredients

• 2 tsp olive oil
• 1.5 lbs italian sausage
• 1 onion
• 2 TB minced garlic
• 2 tsp oregano
• 1/8 tsp red pepper flakes
• 2 TB tomato paste
• 1 (28oz) can diced tomatoes
• 6 cups chicken broth
• 2 bay leaves
• 8 oz fusilli pasta
• 1/2 cup finely chopped fresh basil
• 8 oz ricotta
• 1/2 cup grated parmesan cheese
• 1/4 tsp salt
• pinch of pepper
• 2 cups shredded mozzarella

Details

Servings 10

Preparation

Step 1

1. In a large pot, heat oil over medium heat. Add sausage and saute, breaking into small pieces, until no longer pink. Add onions to pot and saute until softened. Add garlic, oregano and red pepper flakes and saute for 1 minute. Add tomato paste and saute until paste turns rusty brown color. Add tomatoes with their juice, the broth, and bay leaves and bring the soup to a boil. Reduce heat and simmer for about 30 minutes.
2. Add the pasta and increase heat to medium-high and boil until pasta is tender to bite. Discard the bay leaves, then stir in basil.
3. In a bowl combine ricotta, parmesan cheese and pinch of salt and pepper.
4. To serve, place 1.5 TB cheese mix in each bowl, sprinkle with some mozzarella and ladle soup on top.