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.
Originally Submitted
10/31/2012
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