lasagna soup...

tonight i am making this for some friends who recently were in the hospital. it is soooooo yummy. one of my favorite recipes...i found this lasagna soup recipe @ a farmgirls dabbles + my modifications. here it is:

Lasagna Soup
(print recipe)

for the soup:

2 tsp. 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----(i omitted this)
2 T. tomato paste----(you can use tomato sauce as well, just use a little more)
1 28-oz. can fire roasted diced tomatoes----(i used regular diced tomatoes)

2 bay leaves

6 c. chicken stock ----(i used 8 cups)
8 oz. mafalda or fusilli pasta----(can use broken up lasagna noodles)

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

for the cheesy yum:
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 yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

And...if you have the desire to make some yummy artisan bread to go with it, I HIGHLY recommend this book...

artisan bread in five minutes a day. i made the herb variation of the boule recipe to go with this soup and it was fantastic! so so good!!