Zesty Lasagna Soup

• Meat

  • 1 lb Italian sausage

• Produce

  • 1 Basil, fresh
  • 2 Bay leaves
  • 3 cloves Garlic
  • 1 Onion, large
  • 2 tsp Oregano, dried
  • 1 28 oz can Tomatoes

• Canned Goods

  • 6 cups Chicken broth
  • 1/4 cup Tomato paste

• Pasta & Grains

  • 3 cups Bowtie pasta

• Baking & Spices

  • 1/2 tsp Red pepper
  • 1 Salt

• Dairy

  • 2 tbsp Milk
  • 1/2 cup Parmesan cheese
  • 1 cup Ricotta

Found on auntbeesrecipes.com

Description

Ingredients

• 1 lb Italian Sausage, casings removed
• 1 large onion, diced
• 3 to 4 cloves garlic, minced
• 2 tsp dried oregano
• 1/2 tsp crushed red pepper
• 6 cups chicken broth
• 1/4 cup tomato paste
• 28 oz can diced tomatoes, undrained
• 2 bay leaves
• 3 cups bowtie pasta, uncooked
• 1 cup ricotta
• 1/2 cup parmesan cheese
• 2 Tbsp milk
• salt to taste
• chopped fresh basil

Directions

• Heat a dutch oven or soup pot over medium high heat. Add crumbled sausage and brown. Drain off any excess grease. Add onions, garlic, oregano and crushed red pepper. Cook for 2 to 3 minutes stirring frequently. Add chicken broth, tomato paste, diced tomatoes with juice, and bay leaves.
• Bring to a boil and reduce heat to a simmer for 15 minutes. Add uncooked pasta and simmer for 15 minutes longer or until pasta is done to your liking.
• Meanwhile combine ricotta, Parmesan cheese & milk in a bowl and set aside.
• Season soup with salt to taste. Serve each bowl of soup, topped with a dollop of ricotta cheese mixture and lots of fresh basil. Enjoy!