Cheese-Crusted Lasagna Soup

What you need:

• 1 lb. Italian sausage, browned and drained
• 2 onions, chopped
• 4 cloves minced garlic
• 2 tsp. oregano
• 1 bay leaf
• 1 tsp. basil
• 1/2 tsp. crushed red pepper flakes
• 2 Tbsp. tomato paste
• 1 can (28 oz.) diced tomatoes
• 1 medium bell pepper, diced
• 1 cup fresh spinach
• 6 cups chicken broth
• 8 oz. pasta shells
• 1 Tbsp. ricotta cheese (I subbed with more Mozz)
• 1 Tbsp. Parmesan cheese
• 1 Tbsp. mozzarella cheese
• Salt and pepper, to taste

Directions:

1. In a large pot, saute onion, garlic, oregano, bell pepper, and red pepper flakes in EVOO for 5 minutes.
2. Add browned sausage and tomato paste. Add tomatoes, broth, and bay leaf. Simmer for 30 minutes.
3. Add pasta and spinach, cook for 7 to 9 minutes, until pasta is cooked al dente and spinach has wilted. Remove bay leaf.
4. Season with basil, salt, and pepper.
5. To serve, put ricotta in bottom of the bowls, then top with other cheeses and salt and pepper. Ladle soup on top.

Recipe from Finding Joy in My Kitchen