Lasagna Soup

Happy New Year! For my first recipe of 2012 I wanted to share this out of the ordinary soup recipe that I found on Pinterest. Lasagna turned into a soup just has to be good, right? It was! I substituted turkey sausage for pork and added in more pasta than the original recipe called for. The results were a yummy, flavorful soup with just a tiny kick of spice from the sausage. It's a perfect, filling dinner for these cold winter nights.

Lasagna Soup
From A Farm Girls Dabbles
Makes 12 servings
Printable Version
Ingredients
2 teaspoons olive oil
1 1/2 pounds Italian sausage (I used 1 pound ground turkey sausage)
3 cups chopped onions
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28 ounce can fire roasted diced tomatoes (I couldn't find these so just used regular)
2 bay leaves
6 cups chicken stock
8 ounces mafalda, fusilli, or cellentani pasta (I used about 10 ounces)
1/2 cup finely chopped fresh basil leaves 
salt and freshly ground black pepper, to taste
8 ounces ricotta cheese
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
pinch of freshly ground pepper
2 cups shredded mozzarella cheese (I didn't end up using very much of this)


Directions
Heat olive oil in a large pot or Dutch Oven over medium heat. Add the sausage, breaking up into pieces and brown for about five minutes. Add the onions and cook until softened, about six 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 in diced tomatoes 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 (about 7 minutes).

Do no overcook soup or let simmer for a long period at this point or the pasta will get mushy. Stir in basil and season to taste with salt and pepper. 

While the pasta is cooking prepare the cheese by combining ricotta and Parmesan with salt and pepper in a small bowl. Place soup in individual serving bowls and stir in a dollop of the ricotta/Parmesan mixture. If desired sprinkle some mozzarella on top.