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Delicious Lasagna Soup 02/06/12

I found this recipe over at Crumbs and Choas and had to give it a try. It was everything I had hoped it would be, too. I made it on a night where we had family visiting and they all wanted the recipe! This is one dish I’ll make again and again.

Lasagna Soup

2 teaspoon olive oil
1 1/2 lbs. italian sausage
1 large onion, chopped
4 garlic cloves, minced
2 teaspoon dried oregeno
1/2 teaspoon crushed red pepper flakes
2 Tablespoon tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz. pasta, we used Radiatori
1/2 cup finely chopped basil leaves
salt and pepper, to taste

8 oz. ricotta
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
pinch of freshly ground pepper
2 cup shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

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.