Ingredients
- 1 lb Italian sausage
- 3 C onions, chopped
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp tomato paste
- 2 (14.5 oz) cans of fire roasted diced tomatoes
- 2 bay leaves
- 7 C water
- 6 chicken bouillon cubes (or in place of water and bouillon 7 C chicken stock)
- 10 oz whole grain extra wide egg noodles
- 1/2 C fresh basil leaves, finely sliced
- salt and pepper to taste
- Cheesy Mixture
- 1 C low fat ricotta cheese
- 1/2 C shredded parmesan
- 1/4 tsp sea salt
- pinch of black pepper
Preparation
Step 1
1. Soup Base: In a large stock pot, sprayed with cooking spray, over medium heat- add sausage, onions, and garlic. Stirring regularly to break up sausage. Brown 7-8 minutes until sausage is cooked and onions are transparent. Add oregano, red pepper flakes, and tomato paste stir well, continue cooking 3-4 minutes until the tomato paste turns a rusty brown color. Add diced tomatoes, bay leaves, water, and bouillon. Stir and bring to boil over high heat. Cover and reduce heat to a simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook soup at this point. If you expect leftovers cook the noodles separate and add noodles to each bowl and then ladle broth on top. The noodles will soak up the broth when stored. Right before serving add in fresh basil, sea salt and pepper to taste and finish with a dollop of the cheese mixture. Enjoy!
2. Cheese Mixture: In a small mixing bowl combine all ingredients. Keep refrigerated until serving. Add a dollop on top of each bowl of Lasagna Soup.