Lasagna Soup

Ingredients

Buy

• 1 1/2 pounds italian sausage , removed from casings and crumbled (I used 5 links Italian turkey sausage, about 1 ¼ pounds)
• 2 onions , finely chopped
• 3 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes
• 6 cups chicken stock
• 8 ounces fusilli or Trottole pasta
• 1/2 cup finely chopped fresh basil leaves
• 1 bag spinach
• 8 ounces ricotta
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese

On Hand

• 2 teaspoons dried oregano
• 2 bay leaves
• 2 teaspoons olive oil
• 1/4 teaspoon salt (a pinch of salt , depending on how salty your cheese is)
• salt
• Freshly ground black pepper
• 4 garlic cloves, minced

Instructions

1. Heat olive oil in large pot over medium heat. Add sausage and cook, breaking up with the back of a spoon until browned, about 5 minutes. Add onions and cook until softened, about 6 minutes.
2. Add garlic , oregano and red pepper flakes and cook 1 minute more. Add tomato paste and cook, stirring another 3-4 minutes or until the tomato paste turns a rusty brown color.
3. Add diced tomatoes , bay leaves and chicken stock and stir to combine. Bring to a boil, reduce heat, and simmer about 30 minutes.
4. Remove bay leaves , add pasta and cook for about 8 minutes or until al dente. Stir in basil and season to taste with salt and black pepper .
5. Cook up a bag of spinach , and add it in a few minutes before the pasta is done
6. In a small bowl, combine ricotta , parmesan cheese , salt and pepper.
7. To serve, place a dollop of ricotta cheese mixture in each soup bowl; sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Serve hot.
8. Serves 6.