Lasagna Soup

2 tsp olive oil
1 lb sausage (I like to use sweet Italian)
3 c chopped onion
4 garlic cloves, minced
2 tsp oregano
1/2 tsp crushed red pepper flakes
2 Tbs tomato paste
28 oz. diced tomatoes
2 bay leaves
6 c chicken broth
8 oz. mini farfale pasta
1/2 c chopped fresh basil (or a heaping Tbs dried basil)

8 oz. ricotta cheese
1/2 c shredded Parmesan cheese
1/4 tsp salt
a few cracks of black pepper


Heat olive oil in a large pot over medium heat.  Add sausage, breaking into bite-sized pieces and cook until browned and cooked through.  Add onions and cook until softened (about 6 minutes).  Add garlic, oregano, and red pepper flakes (and basil, if using DRIED basil).  Cook for about 1 minute.  Add tomato paste and stir well to incorporate.

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 the dry pasta in the last 13 or so minutes of cooking.  Right before serving, stir in fresh basil, and season to taste with salt and pepper.

In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a generous dollop of the ricotta mixture in each soup bowl and then pour soup over it.  Allow to melt for a bit, stir, and ENJOY!


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