Found it on Pinterest. Came from this girl. The whole family loved it. Made bread and a salad. Seriously. It's GOOD!
Make it. Tonight.
Lasagna Soup
for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage......I used ground meat
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes.......I used stewed tomatoes because it's what I had on hand.
2 bay leaves
6 c. chicken stock......the pasta sucks up a lot of the liquid so I ended up adding 2 more cans of chicken broth AFTER the noodles were done.
8 oz. mafalda or fusilli pasta.....these noodles are SO CUTE. Evyn loved them!
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese for the top.
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle, ladle the hot soup over the cheese, and then sprinkle some of the mozzarella on top.
Servings: 8