Lasagna Soup

Ingredients

• 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)

Instructions

• 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.