Lasagna Soup!

By jenn0319

My sister has made this soup 33 times! So finally I decided to make it and I'm kicking myself for waiting so long! So easy, so flavorful, amazing soup - great for a weeknight meal (40 minutes start to finish) or for a crowd!

Ingredients

• FOR THE SOUP:
• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage (I used 1 pound)
• 3 c. chopped onions (I used 1 cup)
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes (I used regular diced tomatoes)
• 2 bay leaves (I didn't have these, so I omitted them)
• 6 c. chicken stock
• 8 oz. fusilli pasta
• 1/2 c. finely chopped fresh basil leaves (didn't have that either!)
• salt and freshly ground black pepper, to taste
• CHEESY GOODNESS
• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper

Details

Preparation time 10mins
Cooking time 40mins
Adapted from slim-shoppin.com

Preparation

Step 1

In a large soup pot - saute the onion and garlic in a little olive oil for several minutes.

Add the bulk sausage and break up into small pieces, cooking until no longer pink.

Add the tomato paste and cook for 5 minutes, stirring occasionally.

Add the spices, chicken broth, tomatoes and bring to a boil.

Add the pasta and cook on medium heat until the pasta is done - about 15 minutes.

To serve. Add a dollop of ricotta cheese mixture in the bottom of the bowl. Add the soup on top and sprinkle with mozzarella cheese on top. I also had fresh spinach as an add in. Add the spinach and stir - if desired.

The ricotta cheese gets all melty once you ladle the hot soup over it - comfort in a bowl!! You can also add shredded mozarella cheese on top too