We had Lasagna soup for dinner tonight. I love lasagna in any form!
I slightly altered the recipe from Little Momma & Co.
1 lb ground Italian sausage
1 onion, chopped
4 cloves of garlic, minced
2 t oregano
1/2 t red pepper flakes
2 T tomato paste
1 (28 oz) can of diced tomatoes
6 C chicken broth
8 oz corkscrew pasta (or whatever type that you prefer)
1/2 C chopped fresh basil
8 oz ricotta
1/2 C grated Parmesan
dash of salt
pinch of pepper
1 C shredded mozzarella
In a large pot, brown the the sausage, breaking it into small pieces, until the sausage is no longer pink. Drain, and rinse with hot water if desired, to remove excess fat. Return it to the pot, add onions and saute. Add the garlic, oregano, red pepper flakes, and saute for 1 minute.
Add the tomato paste and saute for a few minutes, mixing the past in with the sausage. Add the tomatoes, with their juice, and the broth. Bring the soup to a boil. Reduce heat and simmer for 30 minutes.
Add the pasta, and increase the heat to medium high and boil the soup until the pasta is tender. Stir in the basil, and season with salt and pepper.
In a small bowl, combine the ricotta, Parmesan, salt and pepper.
To serve, put a dollop of ricotta cheese mixture on top of your soup. Sprinkle with a bit of mozzarella and enjoy!