I am not sure I will make a regular pan lasagna again. This was so good! So easy. Less messy. Plus, the boys LOVED it, which is always a plus 🙂
2 tsp olive oil
1 # Italian sausage
3 c. chopped yellow 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 cups chicken stock
8 oz. fusilli pasta, uncooked
1/2 cup fresh basil leaves, torn
salt and freshly ground black pepper, to taste
For the cheesy center~
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese
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, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. 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. Bring to a boil and then reduce heat and simmer for 30 minutes. 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. Stir in basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy goodness. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy goodness in each soup bowl, ladle soup on top and sprinkle some of the mozzarella on top.
Original recipe found here: http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/