Heat olive oil in a large pot over medium heat.
Add sausage, breaking up into bite-size pieces
and brown for 5-6 minutes. Add onions and cook
until softened, about 5-6 minutes. Add garlic,
oregano and red pepper flakes. Cook for 1
minute.
Add tomato paste and stir well to incorporate.
Add diced tomatoes, bay leaves and chicken
stock. Stir to combine all ingredients. Bring
to a boil and then reduce heat and simmer for
10 minutes.
Add uncooked pasta and cook until al dente,
about 10 minutes.
Meanwhile, prepare the cheesy goodness. In a
small bowl, combine the ricotta, salt, pepper,
and mozzarella; stir to combine.
Add the basil and pepper to the soup; stir. To
serve, place a dollop of the cheesy goodness in
each soup bowl and ladle the hot soup over the
cheese.
Yield- 8 servings (about 1 1/2 cups each with 2
heaping tablespoons cheesy goodness)
Nutrition Information (per serving)- 270
calories; 7.8 g. fat; 38 mg. cholesterol; 465
mg. sodium; 31.9 g. carbohydrate; 3.4 g. fiber;
16.9 g. protein
Originally Submitted
12/17/2019
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