Yummy soup for cold weather. I know it is April and we have enjoyed many 70 degree days but it was snowy yesterday and it is very chilly today so here is our Lasagna soup.
- 2 teaspoons olive oil
- 1 1/2 pounds Italian sausage
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 2 teaspoons oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 1 (28-ounce) can diced tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 8 ounces pasta
- 1/2 cup finely chopped fresh basil
- 8 ounces cottage cheese
- 1/2 cup grated Parmesan
- 1/4 teaspoon salt
- Pinch of pepper
- 2 cups shredded mozzarella
- In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup 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, following the time recommendations on the pasta package. ( I have learned to boil my pasta first, cool, toss with oil and add back in a few minutes before serving to avoid gummy too soft noodles, YUCK!) Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
- In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the cottage mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.