Lasagna Soup

INGREDIENTS

FOR THE SOUP:

•  1 tsp. olive oil
•  1 lb sweet Italian sausage
•  1/4 cup chopped onion
•  garlic powder to taste
•  2 tsp. dried oregano
•  1/2 tsp. kosher salt
•  1/4 tsp. ground black pepper
•  1/4 tsp. crushed red pepper flakes
•  4 T. tomato paste
•  28 oz can crushed tomatoes
•  2 bay leaves
•  6 c. low-sodium chicken stock
•  8 oz. mafalda pasta
•  1/2 c. fresh basil leaves, sliced thinly

Cheese topping

•  8 oz. ricotta
•  1/2 c. grated Parmesan cheese
•  1/4 tsp. kosher salt
•  freshly ground black pepper

•  2 c. shredded mozzarella cheese (If you can find shredded whole milk mozzarella, use that!)

INSTRUCTIONS

STOVETOP DIRECTIONS:

Heat olive oil in a large pot over medium heat. Add sausage and brown for 3 minutes, breaking it up into bite-size pieces with a wooden spoon.

Add onion, garlic, oregano, salt, pepper, and red pepper flakes, and cook until onion is softened and sausage is browned, about 7 more minutes.

Stir in tomato paste and cook for 2 minutes more.

Add crushed tomatoes, bay leaves, and chicken stock. Bring just to a boil, then reduce heat and simmer for 15 minutes.

Meanwhile, prepare pasta in a separate saucepan according to package directions, to el dente. Do not over cook. Drain.

In a medium bowl, create the cheese topping by combining the ricotta, Parmesan, salt, and pepper. Set aside.

Stir fresh basil into soup right before serving.

To serve, add cooked pasta to individual bowls and ladle soup over the top. Serve with dollops of cheese topping and additional shredded mozzarella.

Adapted from https://www.afarmgirlsdabbles.com/lasagna-soup/

Sausage Orzo Soup

1 lb sweet Italian sausage 

1 box chicken broth

2 1/2 cups water

1 cup orzo

1 cup chopped carrots

3 stalks chopped celery

1/8 cup chopped onion

1 TBSP Italian seasoning

1 TBSP oregano

1/2 tsp fennel

1 tsp salt

Cracked pepper to taste 

1. Brown sausage 

Tortellini in Basil Butter Sauce

Cook tortellini per package in 2.5 cups of chicken broth. Drain.

Meanwhile Whisk 1.5 cups of chicken broth with 2 TBSP flour

Melt 4 Tbsp salted butter in sauce pan with; 

2 tsp dried basil

Dash salt

Dash fresh ground pepper

Dash onion powder 

Dash garlic powder

Add in the chicken broth/flour mixture and bring to a boil. Then reduce and simmer to thicken 

Add cooked tortellini to butter sauce and top with fresh Parmesan cheese