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/