This was one of the best recipes I have made from MyRecipes! It is delicious and the whole family loved it! I did not broil but rather just put some ricotta and mozzarella in the bottom of the bowl and put the hot soup on top. I then topped with park. YUM!!!
When making a big pan of lasagna is just too much, this is just the right size.
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- 2 teaspoon(s) olive oil
- 1 1/2 pound(s) Italian sausage ground
- 2 Onions finely chopped
- 4 clove(s) Garlic minced
- 2 teaspoon(s) dried oregano
- 1/2 teaspoon(s) red pepper flakes
- 2 tablespoon(s) tomato paste
- 1 -28 oz can(s) fire roasted diced tomatoes with juice
- 6 cup(s) chicken stock
- 2 bay leaves
- 8 ounce(s) curly pasta
- 1/2 cup(s) fresh basil finely chopped
- 8 ounce(s) ricotta cheese
- 1/2 cup(s) parmesan cheese grated
- 2 cup(s) mozzarella cheese grated
- In a large pot, heat oil over medium heat until shimmering. Add sausage and brown, breaking up into small chunks, until no longer pink, about 5 minutes. Drain any excess fat. Add onion, garlic, and red pepper flakes, and saute for 1 minutes. Stir in tomato paste and cook until it turns a rusty brown, about 5 minutes.
- Add tomatoes with juice, stock and bay leaves; bring to a boil. Reduce heat and simmer for about 30 minutes to blend the falvors. Add past, increase heat to medium-high and boil until al dente, about 8 minutes. Discard bay leaves. Stir in basil and season with salt and pepper to taste.
- Preheat broiler and place oven safe bowls on a baking sheet.
- Scoop a heaping spoonful of ricotta into each bowl. Ladle soup into bowls and top each bowl with Parmesan and mozzarella cheese. Place in broiler with oven door cracked for 3-5 minutes until cheese browns.
This recipe is a personal recipe added by CathyWahlstrom and has not been tested or endorsed by MyRecipes.
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Lasagna Soup Recipe at a Glance
- COURSE: Soups/Stews