Lasagna Soup
By
Sue Kenitzer
@Ksusie
1
★★★★★ 1 vote5
Ingredients
-
2 tspolive oil
-
1 1/2 lbitalian sausage, mild or hot
-
3 cchopped onions
-
4garlic cloves, minced
-
2 tspdried oregano
-
1/2 tspcrushed red pepper
-
2 Tbsptomato paste
-
1 can(s)28 oz can fire roasted diced tomatoes
-
2bay leaves
-
6 cchicken stock
-
8 ozmafalda or fusilli pasta
-
1/2 cfinely chopped fresh basil leaves
-
·salt and freshly ground pepper to taste
-
FOR THE CHEESY YUM
-
8 ozricotta cheese
-
1/2 cgrated parmesan cheese
-
1/4 tspsalt
-
pinchof freshly ground pepper
-
1 tspdry parsley
-
ADDITIONAL CHEESY YUM
-
1 1/2 cshredded mozzarella cheese
How to Make Lasagna Soup
- Heat olive oil in a large pot over medium heat.
- Add sausage and brown for about 7 minutes breaking up into small pieces. Add onions and cook until softened, about 7 minutes. Add garlic, oregano, and red pepper flakes. Cook for 2 minutes. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes until tomato paste turns rusty brown color.
- Add diced tomatos, bay leaves, and chicken stock. Stir. Bring to a boil. Reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. *Do not overcook or simmer for too long after this step. The pasta will get mushy and absorb all the soup broth. You may even want to cook the pasta separately and add to each individual bowls before ladling the soup in. This would help with left overs also. Right before serving, stir in the basil and salt and pepper.
- While the pasta is cooking, prepare the cheesy yum. In a small bowl, siir together the yum ingredients.
- To serve, place a dollop of cheesy yum in the bottom of a soup bowl. Add a large spoon full of pasta and ladle the hot soup on top.
- Sprinkle with mozzarella cheese and serve