Lasagna Soup Recipe Author: Simply Stacie 1 tbsp olive oil 1 lb Italian sausage (mild or hot), casings removed 2 onions, chopped 4 cloves garlic, minced (2 tsps) 2 tsps oregano 1 tsp hot pepper flakes ***optional*** SEE NOTE ¼ tsp salt 2 tbsps tomato paste 1 - 28 oz. can diced tomatoes 6 cups chicken broth 2 bay leaves 1 cup fusilli pasta (or any other kind of curly pasta) 2 tbsp fresh basil, chopped (or 1 tsp. dried) salt and pepper to taste 1 cup ricotta cheese 1 cup mozzarella cheese, shredded Instructions: Add the oil to a large pot over medium heat. Add in sausage and break it up with a wooden spoon so its not in big chunks. Cook for about 5 to 7 minutes until its no longer pink. Drain the excess fat. Add onions and cook for about 7 minutes until softened. Add in the garlic, oregano and hot pepper flakes and cook an additional minute. Stir in tomato paste and continue to cook for another 4 minutes. Add in tomatoes with the juices, chicken broth and bay leaves and bring to a boil. Reduce heat to minimum and cover and simmer for about 30 minutes. Increase the heat to medium-high and add in uncooked pasta and cook for about 10 minutes or until pasta is desired tenderness. Remove from heat and take out the bay leaves. Stir in the fresh basil and season with salt and pepper. To serve, add a dollop of ricotta to each individual bowl. Top with the soup and then sprinkle mozzarella cheese on top. Serves 8. NOTE: This recipe calls for 1 tsp hot pepper flakes. I used BARELY an 1/8 of a teaspoon of crushed chili peppers and the soup was spicy. If I had used 1 teaspoon like the recipe called for, I am sure I would not have been able to eat it and those who did would breathe FIREBALLS afterwards!!! I also used mild sausages. The Ricotta was really nice and helped soothe the heat from the chili peppers. It was really good!
Posted on: Thu, 13 Nov 2014 18:56:23 +0000