Lasagna Soup
Created by LindasBusyKitchen on November 4, 2015
- Servings: 8
- Prep Time: 20m
- Cook Time: 60-75m
- Recipe #21627
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage link (mild or hot, casings removed)
- 2 yellow onions (chopped)
- 4 cloves garlic, minced
- 2 teaspoon oregano
- 1 teaspoon hot pepper flakes
- 1/4 teaspoon salt
- 2 tablespoon tomato paste
- 1 can (28 ounce) diced tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 1 cup fusilli pasta (or any other kind of curly pasta)
- 2 tablespoons fresh basil, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
How to Make
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Step 1: Add the oil to a large pot, over medium heat.
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Step 2: Add in sausage, and break it up with a wooden spoon, so it's not in big chunks. Cook for about 5-7 minutes, until it's no longer pink. Drain the excess fat.
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Step 3: Add onions, and cook for about 7 minutes, until softened.
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Step 4: Add in the garlic, oregano and hot pepper flakes, and cook an additional minute.
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Step 5: Stir in tomato paste, and continue to cook for another 4 minutes.
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Step 6: Add in tomatoes with the juices, chicken broth and bay leaves, and bring to a boil. Reduce heat to medium, and cover, and simmer for about 30 minutes.
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Step 7: Increase the heat to med-high, and add in uncooked pasta. Cook for about 10 minutes, or until pasta is desired tenderness. Remove from heat, and take out the bay leaves.
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Step 8: Stir in the fresh basil, and season with salt and pepper.
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Step 9: To serve, add a dollop of Ricotta to each individual bowl.
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Step 10: Top with the soup, then sprinkle Mozzarella cheese on top.
Nutritional Facts
- Serving Size: 1 (415 g)
- Calories 369.3
- Total Fat - 24 g
- Saturated Fat - 9.2 g
- Cholesterol - 48.7 mg
- Sodium - 1498.4 mg
- Total Carbohydrate - 21.5 g
- Dietary Fiber - 3.7 g
- Sugars - 4.8 g
- Protein - 17.9 g
- Calcium - 302.1 mg
- Iron - 1.6 mg
- Vitamin C - 17.7 mg
- Thiamin - 0.2 mg