Lasagna Soup

By melissab

Ingredients

• 8 ounces elbows pasta
• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 onion, diced
• 2 teaspoons oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 6 cups chicken stock
• 1 (28-ounce) can fire roasted diced tomatoes
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, chiffonade
• 8 ounces ricotta
• 1/2 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 8
Preparation time 15mins
Cooking time 55mins
Adapted from damndelicious.net

Preparation

Step 1

But what makes this soup over-the-top is the ricotta center. With a simple dollop of a ricotta, Parmesan mixture and a sprinkling of shredded mozzarella, these cheeses get melted right in the soup into the most amazing ooey gooey, cheesy center.

For the ricotta mixture

In a small bowl, combine ricotta, Parmesan, salt and pepper, to taste; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a Dutch oven or large pot over medium high heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside. Add garlic, onion, oregano and red pepper flakes, Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in tomato paste until well combined, about 1 minute.

Stir in chicken stock, diced tomatoes and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 30 minutes. Stir in pasta.

Serve immediately with a heaping spoonful of the ricotta mixture, sprinkled with mozzarella and basil.