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lasagna soup

Lasagna Soup

bakedbree
5 from 2 votes
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Ingredients
  

  • 2 teaspoons olive oil
  • 1 1/2 pounds sweet Italian sausage
  • 3 cups chopped onion
  • 4 cloves garlic
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried crushed red pepper
  • 2 Tablespoons tomato paste
  • 1 28-ounce can fire roasted tomatoes
  • 2 bay leaves
  • 6 cups chicken stock
  • 1/2 pound cooked fusilli noodles
  • 1/2 cup chopped fresh basil
  • salt and pepper

Cheese topping:

  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • salt and pepper
  • 1 Tablespoon chopped basil
  • 2 cups shredded mozzarella

Instructions
 

  • Heat the oil in a large Dutch oven or soup pot over medium heat. Add the sausage (I took mine out of the casing) and brown for 5 minutes. I break mine up as I am cooking it, I do not want big chunks of sausage in my soup.
  • Add the onions and cook until soft.
  • Add the garlic, oregano, and red pepper flakes.
  • Add the tomato paste.
  • Let the tomato paste cook for a few minutes.
  • Add the tomatoes, bay leaves and chicken stock.
  • Bring the soup to a boil, and then turn down to a simmer. Simmer for 30 minutes. At the end, season with salt and pepper and add the basil.
  • While the soup is simmering, make the cheese mixture. In a small bowl, mix together the ricotta cheese, Parmesan, salt, pepper, and basil. Set aside.
  • When you are ready to serve your soup, add a good handful of pasta to the bottom of the bowl.
  • Add the soup to the bowl and add a generous spoonful of the cheese mixture to the top. Sprinkle with mozzarella cheese.
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