Lasagna Soup

Lasagna Soup

Not only did I think this soup was delish, but so did my soup hatin' husband.  He even gave it a 4.5 stars out of 5 (for soups).  This recipe was pinterest inspired (what isn't these days), but it originally came from a farm girl's dabbles.  Here's what you'll need!

for the soup:

2 tsp. olive oil

1 to 1.5 lb. italian sausage (I used 1 lb.)

1 large onion chopped

4 cloves of garlic minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

2 14.5oz. cans of fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. small pasta, I used radiatori

1/2 c. chopped basil

salt and pepper to taste

for the topping:

8 oz. ricotta cheese

1/2 c. grated parmesan cheese

1/4 t. salt

pepper 

Heat olive oil in a pan over medium heat and brown the sausage until done.  Add in the chopped onions for 5 minutes or until tender.  Then add in garlic, oregano and red pepper flakes and cook for 1 minute.  Add the tomato paste stirring well, cook until tomato paste turns a rustic color (3-4 minutes).

Add in the tomatoes, bay leaves, and chicken stock, bring to boil and cook for 30 minutes.

In a separate pan cook noodles according to directions on package (unless you dont anticipate leftovers, in which case you can add uncooked noodles straight to the soup mixture itself when the 30 minutes is up and cook until noodles are done).

While the noodles are cooking mix the topping ingredients (ricotta, parmesan, salt, and pepper) together.

To serve ladle the soup into a bowl, add some of the cooked noodles and top with a dollop of topping!

ENJOY!!!