Lasagna Soup


Lasagna Soup

Ingredients

  • 8 ounces elbows pasta
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 teaspoons oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 6 cups chicken stock
  • 1 (28-ounce) can fire roasted diced tomatoes
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, chiffonade

For the Ricotta Mixture

  • 8 ounces ricotta
  • 1/2 cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

Preparation

  1. In a small bowl, combine ricotta, Parmesan, salt and pepper, to taste; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Heat olive oil in a Dutch oven or large pot over medium high heat.
  4. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
  5. Add garlic, onion, oregano and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  6. Stir in tomato paste until well combined, about 1 minute.
  7. Stir in chicken stock, diced tomatoes and bay leaves; season with salt and pepper, to taste.
  8. Bring to a boil; reduce heat and simmer until slightly thickened, about 30 minutes.
  9. Stir in pasta.
  10. Serve immediately with a heaping spoonful of the ricotta mixture, sprinkled with mozzarella and basil.
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