Lasagna Soup Recipe

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All the flavors of lasagna in a comforting, cheesy soup with a dollop of ricotta that gets melted right into the soup!


YIELD: 8 SERVINGS


INGREDIENTS:


8 ounces elbows pasta
1 tablespoon olive oil
1 pound Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
2 teaspoons oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
6 cups chicken stock
1 (28-ounce) can fire roasted diced tomatoes
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
1/4 cup fresh basil leaves, chiffonade


FOR THE RICOTTA MIXTURE
8 ounces ricotta
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste


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. Visit Lasagna Soup @ damndelicious.net for full directions.

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