Recipe: Lasagna Soup
"Summary: Lasagna is soupified in all the best ways — the tender ricotta plopped into the middle, the chewy sausage, the al dente noodles, the sweet tomatoes. It all comes together for a Lasagna Soup that that will make you forget the baked version...."
INGREDIENTS
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2 teaspoons olive oil
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1 1/2 pounds Italian sausage, removed from casings and crumbled (I used 5 links Italian turkey sausage, about 1 ¼ pounds)
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2 onions, finely chopped
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4 garlic cloves, minced
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2 teaspoons dried oregano
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1/2 teaspoon crushed red pepper flakes (I used a pinch of flakes)
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2 tablespoons tomato paste (I used 3 tablespoons)
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1 (28-ounce) can diced tomatoes
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2 bay leaves
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6 cups chicken stock
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8 ounces fusilli pasta (I used trottole shaped pasta; see note below)
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1/2 cup finely chopped fresh basil leaves
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Salt
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Freshly ground black pepper
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8 ounces ricotta
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1/2 cup grated Parmesan cheese
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1/4 teaspoon salt (a pinch of salt, depending on how salty your cheese is)
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Pinch of freshly ground black pepper
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2 cups shredded mozzarella cheese
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