Lasagna Soup

2 tsp. olive oil

1 1/2 lbs Italian sausage

3 c chopped onions (I just use one whole onion)

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 c chicken stock

8 oz mafalda or fusili pasta

1/2 c finely chopped fresh basil leaves

salt and freshly ground pepper, to taste

for the cheesy yum: 8 oz ricotta (we used cottage cheese)

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 min. Add onions and cook until softened, about 6 min. Add garlic, oregano, and red pepper flakes. Cook for 1 min. Add tomato paste and stir well to incorporate. Cook for 3 to 4 min. 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 min. 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 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.