A Taste Of Italy Lasagna Soup

• FOR THE SOUP:
• 1 pound Italian Sausage, Hot, Mild Or Sweet
• 1 whole Onion, finely chopped
• 3 teaspoons Minced Garlic Or 4 Cloves, Minced
• 2 teaspoons Dried Italian Seasoning
• 1/2 teaspoons Cayenne Pepper
• 8 cups Chicken Stock Or Boullion
• 4 cups Marinara Sauce
• 2 cups Tomato Sauce
• Salt And Pepper, to taste
• 2 cups Bowtie Pasta, Uncooked
• FOR THE CHEESE TOPPING:
• 8 ounces, fluid Ricotta Cheese
• 1/2 cups Grated Pecorino Romano Cheese
• 2 cups Mozzarella Cheese, Shredded

1. 1. In a large pot, brown sausage over medium heat, breaking it up into small pieces as it cooks. Cook until well done, about 8 minutes. Add onions and garlic and cook for 5 minutes.
2. 2. Add Italian seasoning, cayenne pepper, chicken stock, marinara and tomato sauce. Salt and pepper to taste. Bring to low boil and cook for 30 minutes.
3. 3. Add uncooked pasta and cook until al dente, about 10 to 15 minutes. Do not overcook as the pasta will begin to fall apart.
4. 4. While pasta is cooking, prepare the cheese topping in a medium-sized bowl. Mix the ricotta with the shredded cheeses.
5. To serve, pour soup into bowls and add at least 2 tablespoons of the cheese mixture to each bowl. Serve immediately.
6. Notes:
7. Mafalda pasta can be used in place of bowtie, if you can find it!
8. If soup broth gets too thick after cooking the pasta, add more chicken broth, or marinara or tomato sauce. Doing so will not compromise the flavors.

italian sausage, onion, garlic, italian seasoning, cayenne pepper, chicken, marinara sauce, tomato sauce, salt, ricotta cheese, romano cheese, mozzarella cheese

Taken from tastykitchen.com/recipes/soups/a-taste-of-italy-lasagna-soup/ (may not work)