Found on Pinterest and The Thread Affect (and originally on 300 Sensational Soups), Lin and I decided to test out Megan’s Lasagna Soup. Top 10 decisions of 2012 for sure and I would even put the recipe in our top 10 dinner recipes since we’ve moved in together. I do not hand out that hype liberally… YEP. It’s that good.
- 2 tsp. olive oil
- 1-1/2 lbs. Italian sausage
- 3 c. chopped onions
- 4 garlic cloves, minced
- 2 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 2 T. tomato paste
- 1 28-oz. can fire roasted diced tomatoes
- 2 bay leaves
- 6 c. chicken stock
- 8 oz. mafalda or fusilli pasta
- 1/2 c. finely chopped fresh basil leaves
- salt and freshly ground black pepper, to taste
- 8 oz. ricotta
- 1/2 c. grated Parmesan cheese
- 1/4 tsp. salt
- pinch of freshly ground pepper
- 2 c. shredded mozzarella cheese
- Over medium heat in a large pot, heat 2 tsp of olive oil. Add 1 1/2 pounds sausage, breaking up into bite sized pieces. Brown for about 5 minutes.
- Add 3 cups of onions and cook about six minutes or until onions are softened.
- Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
- Add tomato paste and stir well to mix. Cook about 3-4 minutes until the tomato paste turns a rusty brown color.
- Add diced tomatoes, bay leaves, and chicken stock; stir to combine and bring to a boil. Reduce heat and simmer for 30 minutes.
- Stir in uncooked pasta and cook until al dente, about 7 to 8 minutes.
- While pasta cooks, mix together ricotta, Parmesan, salt, and pepper in a small bowl to create the cheesy yumminess!
- Add to the large pot of soup a 1/2 cup of basil and salt and pepper to taste.
- To serve, place a dollop of the cheesy yumminess in each bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
***Reheating tip: Add a small amount of water.