Lasagna Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 8 ounces elbows pasta
  • 1 tablespoon olive oil
  • 1 pound Italian hot or spicy chicken sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 teaspoons oregano
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 6 cups chicken stock
  • 1 (28-ounce) can fire roasted diced tomatoes
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • ¼ cup fresh basil leaves, chiffonade
  • 8 ounces ricotta
  • ½ cup grated Parmesan
Instructions
  1. Cook pasta until al dente, drain and set aside.
  2. Mix ricotta, parmesan, add a little of the basil and season with salt & pepper.
  3. Heat a dutch oven to high, add the olive oil and the sausage to the pan. Cook the sausage for 5-8 minutes until it starts to brown, breaking it up into smaller pieces.
  4. Add the onions and garlic and cook for three minutes. Add the tomato paste, stir well, allowing it to cook for 2 minutes. Add the oregano and crushed red pepper, mix well and season with salt & pepper.
  5. Add the chicken stock, tomatoes and bay leaves. Season to taste, bring to a boil and simmer for 20-30 minutes.
  6. To serve, put some pasta in a bowl, ladle with the soup, sprinkle some mozzarella over and add a good dollop of the ricotta mixture and a sprinkle of basil.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/11/19/lasagna-soup/