Lasagna Soup

2 tsp. olive oil

1 lb. sausage

2 onions, finely chopped

4 garlic cloves, minced

2 tsp. oregano

1/2 tsp. red pepper flakes (these add heat, so I add 1/4 tsp., taste it, and you can add more if you want later)

2 Tbs. tomato paste

1 (28 oz) can crushed tomatoes

6 c. chicken broth

8 oz. fusilli pasta (spiral looking)

1 tsp. basil

8 oz. ricotta cheese

1/2 c. grated parmesan

1/4 tsp. salt

pinch of pepper

2 c. shredded mozzarella cheese

In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking into small pieces, until the sausage is no longer pink, 5-7 minutes. Drain any excess fat. Add the onions and saute until softened, 6 minutes. Add the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, 5 minutes. Add the tomatoes with their juice and the chicken broth and bring to a boil. Reduce the heat and simmer for about 30 minutes.

Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite (follow the time on the pasta package). Stir in the basil.

In a small bowl, combine the ricotta, parmesan, salt and pepper. To serve, place about 1 Tbs. of ricotta mixture in each bowl, sprinkle with some mozzarella, and ladle the soup on top.

Serves 8-10

from familyfun