This was a HUGE hit at my house, but Jenn’s recipes typically are! I found this recipe on A Cook’s Quest who found it (and adapted it slightly) from A Farm Girl’s Dabbles. I served it with some warm French bread. YUM!

Lasagna Soup

2 tsp. olive oil
1-1/2 lbs. Italian sausage or burger
2 large onions chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/4 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
salt and freshly ground black pepper, to taste

Cheesy yum (seriously, that’s what the recipe calls it):
15 oz. ricotta
1 c. grated Parmesan cheese
1/2 tsp. salt
large pinch of freshly ground pepper
2 c. shredded mozzarella cheese
1/2 c. finely chopped fresh basil leaves

Heat olive oil in a large pot over medium heat. Add sausage or burger, 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 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 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. Stir in 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, place a dollop of the cheesy yum in a soup bowl, ladle the hot soup over the cheese and top it all off with mozzarella cheese and fresh basil.

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