Lasagna Soup
submitted by Camille
(from Family Fun Magazine)
2 tsp olive oil
1 1/2 lbs Italian sausage (bulk or with casings removed)
1 medium onion, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 Tbsp tomato paste
1 (28 oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 oz fusilli pasta
1/2 cup finely chopped fresh basil (I used 1 tsp dried)
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of pepper
2 cups shredded mozzarella
In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces until no longer pink inside. Add onions and saute until tender. Add garlic, oregano, and red pepper flakes and saute for 1 minute. Add tomato paste and saute until paste turns a rusty brown, about 5 minutes. Add tomatoes with their juice, the broth and bay leaves and bring the soup to a boil. Reduce heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil soup until the pasta is tender. Discard bay leaves, then stir in basil.
In a small bowl, combine the ricotta, Parmesan, 1/4 tsp salt, and pinch of pepper. To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 12 cups.
