Cheesy Lasagna Soup

lalala...
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Total Time: 1 hour

Yield: 8 (1 cup) servings

Ingredients:

• Soup:
• 1 lb Italian sausage
• 8 oz elbow pasta
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• 1 large onion, diced
• 2 tsp oregano
• 1/2 tsp crushed red pepper
• 2 Tbsp tomato paste
• 6 cups vegetable (or chicken) stock
• 2 (14.5 oz) cans fire roasted diced tomatoes
• 2 bay leaves
• salt and pepper, to taste
• 1 cup mozzarella cheese, shredded
• Ricotta topping:
• 8 oz ricotta
• 1/2 cup Parmesan, grated
• salt and pepper, to taste

Steps:

1. In a small bowl, mix together the Ricotta and Parmesan. Add salt and pepper, taste. Stir to combine.

 
2. In a large stock pot, heat up olive oil over MED/HIGH heat. Remove sausage from casings and crumble into pot. Stir frequently, crumbling with a spatula, until cooked. Drain oil, remove from pot, and set aside.

 
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3. Add onions, red pepper flakes, oregano, and garlic to the pot. Cook until onions are translucent, stirring frequently.

 
4. Pour in vegetable (or chicken) broth and diced tomatoes. Add tomato paste and stir to combine.

 
5. Add bay leaves. Then salt and pepper, to taste.

 
6. Return sausage to the soup. Bring to a boil. Then reduce heat and simmer for approx. 30 minutes or until slightly thickened. Stir in pasta.

 

 
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7. Serve with a spoonful of the ricotta topping in the center. Sprinkle with mozzarella cheese. Enjoy!

 

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