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.