Lasagna Soup

My sister Jessica told me about this dinner a little while ago, and I forgot about it until I saw it on Pinterest recently. To save a few bucks, I didn't add the Ricotta cheese or fresh basil at the end. But I did use fresh mozzarella cheese, which melted perfectly in the soup after serving, which I think I'd like better than Ricotta cheese anyways.

I adapted the recipe from A Farm Girl's Dabble. (Check out her photo, it is much more appetizing than mine.)

Lasagna Soup (Yield: 8 servings)

• 2 tsp. olive oil 
• 1-1/2 lbs. Italian sausage 
• 3 c. chopped onions (I used one large sweet onion)
• 4 garlic cloves, minced 
• 1 1/2 tsp. dried oregano 
• 1/4 - 1/2  tsp. crushed red pepper flakes (depends if you want it with a kick or not)
• 3 T. tomato paste 
• 28-oz. can diced tomatoes 
• 2 bay leaves 
• 6 c. chicken stock 
• 8 oz. mafalda or fusilli pasta 
• salt and freshly ground black pepper, to taste 
• 1/2 c. grated Parmesan cheese 
• 1- 2 c. shredded FRESH mozzarella cheese 

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. 
2. 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 diced tomatoes, bay leaves, and chicken stock. Stir to combine. 
3. Bring to a boil and then reduce heat and simmer for 30 minutes. 
4. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. 
5. Season to taste with salt and freshly ground black pepper. 
6. While the pasta is cooking, grate your parmesan and mozzarella cheese. 
7. Serve soup with Sprinkled cheese on top and mix individually so it melts in the soup. YUM!