Enjoy all of the delicious flavors of lasagna in this easy to make soup. It is perfect for chilly winter days.
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:
- In a small bowl, mix together the Ricotta and Parmesan. Add salt and pepper, taste. Stir to combine.
- 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.
- Add onions, red pepper flakes, oregano, and garlic to the pot. Cook until onions are translucent, stirring frequently.
- Pour in vegetable (or chicken) broth and diced tomatoes. Add tomato paste and stir to combine.
- Add bay leaves. Then salt and pepper, to taste.
- 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.
- Serve with a spoonful of the ricotta topping in the center. Sprinkle with mozzarella cheese. Enjoy!