Lasagna Soup

I just had to post this recipe.  I made this last night for my mom and it is now my FAVORITE soup.  It takes a little time but sooo worth it!  It seriously was AMAZING!

Christy’s LASAGNA SOUP

2 tsp olive oil

1 1/2 lbs bulk Italian sausage

2 onions, finely chopped

4 garlic cloves, minced

2 tsp oregano

1/2 tsp red pepper flakes

2 T tomato paste

1 (28 oz) cans diced tomatoes

6 cups chicken broth

2 bay leaves

8 oz fusilli pasta

1/2 C finely chopped fresh basil

8 oz ricotta

1/2 C grated parmesan

1/4 tsp salt

pinch pepper

2 C shredded mozzarella

In a large pot, heat the oil over med heat.  Add the sausage and saute’, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5-7 minutes.

Drain any excess fat from the pot.  Add the onions and saute’ until softened, about 6 minutes.

Add garlic, oregano, and red pepper flakes and saute’ for 1 minute. 

Add tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. 

Add tomatoes with their juice, the broth and the bay leaves and bring the soup to a boil. 

Reduce the heat and simmer for about 30 minutes.

Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. 

Discard the bay leaves, then stir in the basil.  If desired, season with salt and black pepper to taste.

In a small bowl, combine the ricotta, the parmesan, the 1/4 tsp salt and the pinch of pepper. 

To serve, place about 1 - 2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top.

ENJOY!!