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Lasagna Soup

Recipe bygeekmommy
Notes: 

Next time, try this with 1/2 ground pork, 1/2 ground beef to help cut the sodium down. Original version called for 6 cups chicken broth, I think this would work fine even with 7 cups. I cut the broth in half to reduce the salt but if not using sausage, might have to bump broth back up.

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Ingredients: 

2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
3 cups chicken broth
3 cups water
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella


In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, the water and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

 

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