Lasagna Soup

I got this recipe from my daughter Emilie.  She makes it in her crockpot and then pours it over the noodles when they are ready to have dinner.  (From the February-April 2011 edition of At Home with Kowalski’s magazine from Kowalski’s Markets.)

EASY
Serves 6
INGREDIENTS:
  • 2 tsp. olive oil
  • 1 1/2 lbs. Italian sausage, removed from casings and crumbled
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 tbsp. tomato paste
  • 1 (28 oz.) can diced tomatoes
  • 2 bay leaves
  • 6 cups chicken stock
  • 8 oz. fusilli pasta
  • 1/2 cup finely chopped fresh basil leaves
  • – salt and freshly ground black pepper
  • 8 oz. ricotta
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp. salt
  • – pinch of freshly ground black pepper
  • 2 cups shredded mozzarella cheese
INSTRUCTIONS:

1. Heat olive oil in large pot over medium heat. Add sausage and cook, breaking up with the back of a spoon until browned, about 5 min. Add onions and cook until softened, about 6 min. Add garlic, oregano and red pepper flakes and cook 1 min. more. Add tomato paste and cook, stirring another 3-4 min. or until the tomato paste turns a rusty brown color.

2. Add diced tomatoes, bay leaves and chicken stock and stir to combine. Bring to a boil, reduce heat, and simmer about 30 min. Add pasta and cook for about 8 min. or until al dente. Stir in basil and season to taste with salt and black pepper.

3. In small bowl, combine ricotta, Parmesan cheese, salt and pepper.

4. To serve, place a dollop of ricotta cheese mixture in each soup bowl; sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Serve hot.

Lasagna Soup - afarmgirlsdabbles.com #lasagna #lasagnasoup

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