Lasagna Soup

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Ingredients

  • 8 ounces elbows pasta
  • 1 tablespoon olive oil
  • 1 pound Italian chicken sausage, casing removed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 teaspoons oregano
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 6 cups chicken stock
  • 1 28oz can fire roasted diced tomatoes
  • 2 bay leaves
  • Salt and pepper
  • 1 cup shredded mozzarella cheese

Ricotta Mixture

  • 8 ounces ricotta
  • ½ cup grated Parmesan
  • Salt and pepper

Directions

  1. In a small bowl, combine ricotta, Parmesan, salt and pepper, to taste; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Heat olive oil in a Dutch oven or large pot over medium high heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Add garlic, onion, oregano and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in tomato paste until well combined, about 1 minute.
  4. Stir in chicken stock, diced tomatoes and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 30 minutes. Stir in pasta.
  5. Serve immediately with a heaping spoonful of the ricotta mixture, sprinkled with mozzarella and basil.

Enjoy!

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