• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Lasagna Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 teas olive oil
  • 1 1/2 lb Italian sausage (I use hot), casings removed
  • 2 onions, finely chopped,
  • 4 cloves garlic, minced
  • 2 teas dried oregano
  • 1/2 teas red pepper flakes
  • 2 tbs tomato paste
  • 1-28oz can fire roasted diced tomatoes, with juice
  • 6 cups chicken stock
  • 2 bay leaves
  • 8oz curly looking pasta
  • 1/2 cup finely chopped fresh basil
  • S&P
  • 8oz ricotta cheese
  • 1/2 cup grated Parmesan
  • 2 cups shredded mozzarella

 Directions

In a large pot, heat oil over medium heat until shimmering. Add sausage and brown, breaking up into small chunks, until no longer pink, about 5 minutes. Drain any excess fat. Add onion, garlic, and red pepper flakes, and saute for 1 minutes. Stir in tomato paste and cook until it turns a rusty brown, about 5 minutes.
Add tomatoes with juice, stock and bay leaves; bring to a boil. Reduce heat and simmer for about 30 minutes to blend the falvors. Add past, increase heat to medium-high and boil until al dente, about 8 minutes. Discard bay leaves. Stir in basil and season with salt and pepper to taste.
Preheat broiler and place oven safe bowls on a baking sheet.
Scoop a heaping spoonful of ricotta into each bowl. Ladle soup into bowls and top each bowl with Parmesan and mozzarella cheese. Place in broiler with oven door cracked for 3-5 minutes until cheese browns.
Wait a few minutes before serving lava pits to your loved ones.

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