Zesty Lasagna Soup
I made a recipe for Lasagna Soup last year and didn’t end up loving it. I had it in the back of my mind that I wanted to try again with a different recipe, and I am so glad I did! This was phenomenal! I love that it is all cooked in 1 pot and I don’t have to boil the noodles separately!
- 1 lb Italian Sausage, casings removed
- 1 large onion, diced
- 3 to 4 cloves garlic, minced
- 2 tsp dried oregano
- 1/2 tsp crushed red pepper
- 6 cups chicken broth
- 1/4 cup tomato paste
- 28 oz can diced tomatoes, undrained
- 2 bay leaves
- 3 cups bowtie pasta, uncooked
- 1 cup ricotta
- 1/2 cup parmesan cheese
- 2 Tbsp milk
- salt to taste
- chopped fresh basil
Heat a dutch oven or soup pot over medium high heat. Add crumbled sausage and brown. Drain off any excess grease. Add onions, garlic, oregano and crushed red pepper. Cook for 2 to 3 minutes stirring frequently. Add chicken broth, tomato paste, diced tomatoes with juice, and bay leaves.
Bring to a boil and reduce heat to a simmer for 15 minutes. Add uncooked pasta and simmer for 15 minutes longer or until pasta is done to your liking.
Meanwhile combine ricotta, Parmesan cheese & milk in a bowl and set aside.
Season soup with salt to taste. Serve each bowl of soup, topped with a dollop of ricotta cheese mixture and lots of fresh basil. Enjoy!