Lasagna Soup

 

FOR THE SOUP:

•  2 tsp. olive oil
•  1-1/2 lbs. Italian sausage (ok to split sausage with ground beef)
•  1 large yellow onion, chopped 
•  3-4 large garlic cloves, minced (depending on personal taste)
•  2 tsp. dried oregano
•  1/2 tsp. kosher salt
•  1/4 tsp. ground black pepper
•  1/4 tsp. crushed red pepper flakes (can skip is using spicy sausage)
•  3 T. tomato paste (add more for even deeper tomato flavor)
•  2 (14.5-oz.) cans fire-roasted diced tomatoes 
•  2 bay leaves
•  4-6 c. low-sodium chicken stock (depending on how thick you want it)
•  8 oz. of fave pasta (broken lasagna noodles are fun!)
•  1/2 c. fresh basil leaves, sliced thinly

FOR THE CHEESY Topping:

•  8 oz. ricotta
•  1/2 c. grated Parmesan cheese
•  1 c. shredded mozzarella cheese
•  1/4 tsp. kosher salt
•  freshly ground black pepper, to taste

Heat olive oil in a large pot over medium heat. Add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.

Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.

Stir in tomato paste and cook for 2 minutes more.

Add diced tomatoes, bay leaves, and chicken stock. Bring just to a boil, then reduce heat and simmer for 15 minutes.

Meanwhile, prepare pasta in a separate saucepan according to package directions, to el dente. Do not over cook. Drain. 

In a medium bowl, create the "cheesy topping" by combining the cheeses, salt, and pepper. Set aside.

Stir fresh basil into soup right before serving.

To serve, add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheesy yum and additional shredded mozzarella.

inspired by Aunt Sue and afarmgirldabbles.com