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:
- In a large pot, saute onion, garlic, oregano, bell pepper, and red pepper flakes in EVOO for 5 minutes.
- Add browned sausage and tomato paste. Add tomatoes, broth, and bay leaf. Simmer for 30 minutes.
- Add pasta and spinach, cook for 7 to 9 minutes, until pasta is cooked al dente and spinach has wilted. Remove bay leaf.
- Season with basil, salt, and pepper.
- 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