Lasagna Soup

• 1 teaspoon Olive Oil
• 6 whole Links Of Chicken Sausage
• 1/2 whole Red Onion, Diced
• 3 cloves Garlic, Minced
• 2 teaspoons Dried Oregano
• 2 Tablespoons Tomato Paste
• 28 ounces, weight Can Of Diced Tomatoes
• 2 whole Bay Leaves
• 6 cups Chicken Stock
• 8 ounces, weight Mini Pasta Shells
• 5 whole Sheets Lasagna Noodles, Cut Into 2-inch Sections
• 1 cup Spinach Leaves
• 8 ounces, weight Ricotta
• 1/2 cups Shredded Colby Cheese
• 1/4 teaspoons Salt
• 1 pinch Black Pepper

1. Heat olive oil in a large pot over medium heat. Add sausage and break up into small, bite-sized pieces, browning for 5 minutes. Add in onions and cook for 2 more minutes. Add garlic, oregano, and tomato paste, stirring well to make sure that paste is fully incorporated and cook for another 3 minutes.
2. Add the diced tomatoes, bay leaves, and chicken stock and stir to combine. Bring soup to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook for 8 to 10 minutes, or until al dente. Stir in spinach and season to taste with salt and pepper.
3. While the pasta is cooking, prepare the ricotta blob by place ricotta, shredded cheese, salt and pepper in a small bowl and mixing to combine (I just combined everything into the ricotta container so that I could store the leftovers easily).
4. To serve, scoop some of the ricotta blob into each soup bowl, ladle the soup over the blob and the sprinkle with extra cheese.
5. (Recipe adapted from A Farm Girl's Dabbles, who in turn adapted it from 300 Sensational Soups cookbook.)

olive oil, chicken sausage, red onion, garlic, oregano, tomato paste, tomatoes, bay leaves, chicken, pasta shells, noodles, weight ricotta, colby cheese, salt, black pepper

Taken from tastykitchen.com/recipes/soups/lasagna-soup-6/ (may not work)