With the weather starting to cool off, it's time to start adding soup to my weekly menu. I have to be honest, my heart skipped a beat when I found this recipe!!
What You Need:
2 T. Olive Oil
1 1/2 lbs. Italian Sausage
3 C. Chopped Onions
4 Garlic Cloves, minced
2 tsp. Dried Oregano
1/2 tsp. Crushed Red Pepper Flakes
2 T. Tomato Paste
1 28-oz. Can Fire Roasted Diced Tomatoes
2 Bay Leaves
6 C. Chicken Stock
8 oz. Lasagna Noodles, broken into bite sized pieces
1/2 C. Finely Chopped Fresh Basil Leaves
Salt and Pepper
8 oz. Ricotta Cheese
1/2 C. Grated Parmesan Cheese
2 C. Mozzarella Cheese
What You Do:
1. Heat olive oil in large pot over medium heat. Add sausage, breaking 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. Cook for 3-4 minutes, or until tomato paste has turned a rusty brown color.
2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to boil and then reduce heat. Simmer for 30 minutes. Add uncooked pasta and cook until al dente.
3. While the pasta is cooking, prepare the cheesy mixture. In a small bowl, combine the ricotta, parmesan, salt, and pepper.
4. To serve, place a spoonful of the cheese mixture in each soup bowl, sprinkle some of the mozzarella on top and ladle the soup on top of the cheese.
5. Go back for seconds!
Linking up with Ali over at Jam Hands for her Recipe Sharing Monday link up party!