Betsy Lasagna Soup
Serves 6 (2 cup servings)
Brown and break into small bits, then drain fat:
- 2 tsp. olive oil
- 1 1/2 lbs. Italian bulk sausage (remove from casings)
Stir in and saute for about 6 minutes:
- 2 medium onions, finely chopped
Blend in:
- 4 cloves garlic, minced
- 2 tsp. oregano
- 1/2 tsp. red pepper flakes
Add and cook until brown:
- 2 Tbs. tomato paste
Add and bring to a boil, then simmer at reduced heat for 30 minutes:
- 1 can (28 oz) diced tomatoes
- 6 cups chicken broth
- 2 bay leaves
Return to boiling point and cook until tender as suggested on package:
- 8 oz. fusilli pasta
Discard bay leaves and stir in:
- 1/2 cup chopped fresh basil
- salt & pepper to taste
To serve, in a small bowl combine:
- 8 oz ricotta cheese
- 1/2 cup parmesan cheese
- 1/4 tsp. salt
Place 1 1/2 Tbs. in the bottom of each bowl
Ladle 2 cups soup over cheese
Garnish generously with shredded mozzarella.