This is our cousin, Angela’s lasagna soup recipe that she was kind enough to share with us. My husband, who generally doesn’t like tomato-based soups, ate this up and went for seconds. It is so creamy and looks beautiful. The cheese mix you add at the end is what makes this to-die-for. Kids like to serve themselves and stir in the cheese and watch it melt into their bowl of soup. Let them get involved early at being chefs and let them be in on the final preparations of their meal. This also cools the soup just enough to not burn their mouths. Enjoy!
- 2 tsp olive oil
- 2 small onions
- 4 garlic cloves crushed and/or chopped
- 1 1/2 lbs sausage or ground beef (we did a half and half mix)
- 2 tsp oregano
- 1/2 tsp red pepper flakes
- 1 (6 oz) can tomato paste
- 1 (28 oz) can diced tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 8 oz. fusilli or rotini pasta
- 1/2 c. fresh basil
- 8 oz Ricotta cheese
- 1/2 cup Parmesan cheese
- 2 cups Mozzarella, shredded
- salt and pepper to taste (just a pinch)
- Chop onions small, and sauté onions and fresh garlic in olive oil in a fry pan.
- Add sausage/ground beef mix and brown.
- In a stock pot, combine oregano, red pepper flakes, tomato paste, diced tomatoes, chicken broth and bay leaves. Don't add the pasta and basil yet.
- Drain any excess fat drippings from the meat and add the meat to the soup. Bring the soup to a boil and then simmer for at least an hour then add the pasta about 15-20 minutes before serving. When the pasta is done add the basil.
- Mix the cheeses and salt & pepper together in a small serving bowl.
- When the soup is served in individual bowls, add a large scoop (at least 2 tbs.) into each bowl.