Lasagna Soup Recipe
All the flavors of lasagna in a comforting, cheesy soup with a dollop of ricotta that gets melted right into the soup!
YIELD: 8 SERVINGS
INGREDIENTS:
8 ounces elbows pasta
1 tablespoon olive oil
1 pound Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
2 teaspoons oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
6 cups chicken stock
1 (28-ounce) can fire roasted diced tomatoes
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
1/4 cup fresh basil leaves, chiffonade
FOR THE RICOTTA MIXTURE
8 ounces ricotta
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- In a small bowl, combine ricotta, Parmesan, salt and pepper, to taste; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. READ MORE
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