Lasagna Soup

What you need:

    • 2 tbsp. olive oil
    • 1 1/2 lb. Italian sausage
    • 3 cups chopped onion
    • 4 garlic cloves, minced
    • 2 tsp. dried oregano
    • 1/2 tsp. red pepper flakes
    • 2 tbsp. tomato paste
    • 1 (28 oz.) can fire roasted diced tomatoes
    • 2 bay leaves
    • 6 cups chicken stock
    • 8 oz. mafalda or fusilli pasta
    • 1/2 cup fresh basil, finely chopped
    • Salt and pepper
    • 8 oz. ricotta
    • 1/2 cup grated Parmesan
    • 1/4 tsp. salt
    • Pinch ground pepper
    • 2 cups mozzarella cheese

Directions:

    1. Heat olive oil over medium heat in a large pot or dutch oven. Add sausage and cook for 5 minutes, crumbling as you go.
    2. Add onions and cook for 6 more minutes. Then add garlic, oregano, and red pepper flakes; cook for 1 more minute or until fragrant.
    3. Add tomato paste and cook for 3 to 4 minutes.
    4. Add diced tomatoes, bay leaves, and chicken stock. Bring to a boil, then reduce heat and simmer for 30 minutes. Add basil and salt and pepper, to taste.
    5. In a separate pot, cook pasta until al dente; drain. You'll want to do this towards the end of your soup cooking time :)
    6. In a bowl, combine ricotta, Parmesan, 1/4 tsp. salt, and pinch of pepper.
    7. Place a little of the cheese mixture into each serving bowl.
    8. Top cheese with a little pasta and then ladle over some soup.
    9. Very, very last, sprinkle as much or as little mozzarella as you want on top. Enjoy!

Recipe from A Farm Girl's Dabbles