Lasagna Soup

[charisstoma]

Lasagna Soup
https://www.afarmgirlsdabbles.com/lasagna-soup/

“This Lasagna Soup is truly like lasagna in a bowl. The flavors are lovely. And the ooey gooey cheesy concoction at the bottom of the bowl is YUM!”

yield: 8 SERVINGS cook time:50 MINUTES

Ingredients

THE SOUP:
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 (add 1 whole 6-ounce can for a deeper, richer tomato flavor)
29 oz. (two 14.5-ounce cans) fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
salt and freshly ground black pepper, to taste
1/2 c. fresh basil leaves, sliced thinly


FOR THE CHEESY YUM:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. kosher salt
freshly ground black pepper, to taste
2 c. shredded mozzarella cheese


Instructions

For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms! (Next post)

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add fire roasted diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked mafalda pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, ladle soup into bowls and top each bowl with a bit of shredded mozzarella and a good dollop of the cheesy yum. Finish with some freshly ground black pepper over the top and a small scattering of fresh basil.



Quick Tip: To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Serve this lasagna soup with your favorite garlic bread of breadsticks.