Lasagna Soup

• 2 tsp olive oil
• 1 1/2 lb italian sausage
• 3 cup chopped onions
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 2 tbsp tomato paste
• 1 can 28oz roasted diced tomatoes
• 2 bay leaves
• 6 cup chicken stock
• 8 oz mafalda or fusilli pasta
• 1/2 cup finely chopped fresh basil leaves
• 1 salt and freshly ground black pepper, to taste
• 8 oz ricotta
• 1/2 cup grated parmesan cheese
• 1/4 tsp salt
• 1 pinch of ground pepper
• 2 cup shredded mozzarella cheese

1. Heat olive oil in a large pot over medium heat.
2. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes.
3. Add onions and cook until softened, about 6 minutes.
4. Add garlic, oregano, and red pepper flakes.
5. Cook for 1 minute.
6. Add tomato paste and stir well to incorporate.
7. Cook for 3-4 minutes, or until the tomato paste turns a rusty brown color.
8. Add diced tomatoes, bay leaves, and chicken stock.
9. Stir to combine.
10. Bring to a boil and then reduce heat and simmer for 30 minutes.
11. Add uncooked pasta and cook until al dente.
12. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy.
13. Stir in basil and season to taste with salt and ground pepper.
14. While the pasta is cooking, prepare the cheesy yum.
15. In a small bowl, combine the ricotta, parmesan, salt, and pepper.
16. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

olive oil, italian sausage, onions, garlic, oregano, red pepper, tomato, tomatoes, bay leaves, chicken stock, pasta, fresh basil, salt, ricotta, parmesan cheese, salt, ground pepper, mozzarella cheese

Taken from cookpad.com/us/recipes/351283-lasagna-soup (may not work)