Lasagna Soup

Serves 6

2 tsp. olive oil

1 1/2 lbs. Italian sausage, removed from casings and crumbled

2 onions, finely chopped

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 tbsp. tomato paste

1 (28 oz.) can diced tomatoes

2 bay leaves

6 cups chicken stock

8 oz. fusilli pasta

1/2 cup finely chopped fresh basil leaves

- salt and freshly ground black pepper

8 oz. ricotta

1/2 cup grated Parmesan cheese

1/4 tsp. salt

- pinch of freshly ground black pepper

2 cups shredded mozzarella cheese


1. Heat olive oil in large pot over medium heat. Add sausage and cook, breaking up with the back of a spoon until browned, about 5 min. Add onions and cook until softened, about 6 min. Add garlic, oregano and red pepper flakes and cook 1 min. more. Add tomato paste and cook, stirring another 3-4 min. or until the tomato paste turns a rusty brown color.

2. Add diced tomatoes, bay leaves and chicken stock and stir to combine. Bring to a boil, reduce heat, and simmer about 30 min. Add pasta and cook for about 8 min. or until al dente. Stir in basil and season to taste with salt and black pepper.

3. In small bowl, combine ricotta, Parmesan cheese, salt and pepper.

4. To serve, place a dollop of ricotta cheese mixture in each soup bowl; sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Serve hot.

Recipe excerpted from "300 Sensational Soups" by Carla Snyder and Meredith Deeds. ©Robert Rose Inc. Reprinted with permission. All rights reserved.