{Lasagna Soup}

I wasn’t expecting this soup to be as delicious as it was. It was a big hit, and it makes about 13 cups so there where a lot of left overs for the next day. Yum.

2 tsp olive oil
1 1/2 lbs italian sausage
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 Tbs tomato paste
1 (28oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 oz fusilli pasta
1/2 cup chopped fresh basil
8 oz ricota cheese
1/2 cup grated parmesan
1/4 tsp salt
2 cups shredded mozzarella cheese
In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooded 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 the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the tomato paste and cook until the paste turns a rusty brown color, about 5 minutes. Add the tomatoes with their juice, the broth and the bay leaves and brin the soup to a boil. Reduce the heat and simmer for about 30 minutes. 
Add the past, then increase the heat to medium-high and boil the soup unti the pasta is tender to the bite,  following the time recommendations on the pasta box. Discard the bay leaves, then stir in the basil, season with salt and pepper to taste. 
In a small bowl, combine the ricotta, the parmesan, and 1/4 tsp of salt and a little pepper. To serve, p;ace about 1 1/2 Tbs of the ricotta mixture in each bowl, ladle the soup over the top and sprinkles with mozzarella cheese. 

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