Lasagna Soup

I just had to share this recipe, because it was SO AMAZINGLY DELICIOUS!  Even Mason who isn't a huge soup/stew/chili fan enjoyed it and ate some leftovers. 

I found the recipe on Pinterest, and had been waiting to try it out- sooo good!  I think this Winter it will be making the regular rotations.  It goes perfectly with salad and garlic bread- easy!

I would mention though, that I did what the cook suggested and cooked the pasta noodles separately, but then for the leftovers I combined the noodles with the leftover soup.  I think next time I would keep the noodles separate because they ended up soaking up most of the liquid that was left.  It worked out fine, and still tasted good, but it wasn't soup like anymore, it was more like an Italian dish.  

Here's this link if you just prefer to go to the website:  http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/

Lasagna Soup

Yield: 8 servings

Ingredients

for 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
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste
for the cheesy yum:
• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
additional cheesy yum:
• 2 c. shredded mozzarella cheese

Preparation

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 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 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, 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.