Lasagna Soup
Ingredients
- 2 teaspoons olive oil
- 1 1/2 pounds Italian sausage bulk or with casings removed
- 2 onions finely chopped
- 4 cloves garlic 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 rotini pasta fusilli can be substituted
- 1/2 cup fresh basil finely chopped
- 8 ounces cottage cheese ricotta can be substituted
- 1/2 cup Parmesan cheese grated
- 1/4 teaspoon salt
- 1/2 cup mozzarella cheese shredded, for garnish
- 2 tablespoons olive oil
Instructions
- In a large pot or Dutch oven, brown the sausage over medium heat. Drain off any excess grease.
- Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the oregano and red pepper flakes. Add the diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the rotini pasta and cook according to package directions. Stir in the chopped basil.
- In a small bowl, combine the cottage cheese and Parmesan cheese. Season with salt.
- Serve the soup topped with a dollop of the cheese mixture and a sprinkle of shredded mozzarella cheese.
