Lasagna Soup

 This is from Family Fun magazine February 2009.

I liked it.  There were a few too any noodles so it was "soupy" enough but I would make it again.  I'm also going to try freezing the leftovers.  I know sometimes noodles are hard to freeze but I thought in a soup it might work.

Lasagna Soup

2 tsp olive oil
1 1/2 lb Italian sausage
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 Tb tomato paste
1 (28 oz can) diced tomatoes
6 cups chicken broth
2 bay leaves
8 oz fusilli pasta
1/2 cup finely chopped fresh basil
8 oz ricotta
1/2 cup grated parmesan
1/4 tsp salt
pinch of pepper
2 cups shredded mozzarella

In  large pot, heat oil over medium heat.  Add sausage and saute, breaking apart, until no longer pink, about 5 to 7 minutes.  Drain any excess fat from pot.  Add onions and saute until soft, about 6 minutes.  Add garlic, oregano, and red pepper; saute 1 minute.  Add tomato paste and saute until it turns a rusty brown, about 5 minutes.  Add tomatoes with their juice, the broth, and bay leaves and bring to a boil.  Reduce heat and simmer for about 30 minutes.

Add pasta, then increase heat to medium high and boil soup until pasta is tender to the bite, following the time recommendations on the pasta package.  Discard bay leaves, then stir in basil.  If desired, season with salt and pepper.

In small bowl, combine ricotta, parmesan, and 1/4 tsp salt, pinch of pepper.  To serve, place about 1 1/2 Tb of ricotta mixture in each bowl, sprinkle with some mozzarella, and ladle soup on top.  

Makes about 13 cups.

**We don't like tomatoes so instead of a can of diced tomatoes I used a can of tomato sauce.  I also didn't have fresh basil but I think that would be very good so next time I will make sure I get that.

This recipe is linked to:
A Southern Fairytale
11th Heaven's Homemaking Haven
Tasty Traditions at Coupon Cookin'