The Humpherys Family

ZZ Lasagna Soup

Recipe Added:  11/4/2011
1 1/2 lbs Italian sausage
1 yellow onion, chopped
4 cloves garlic, finely minced
2 tsp dried oregano
1/2 tsp dried red pepper
3 Tbsp tomato paste
1 28-oz can diced tomatoes
2 bay leaves
6 cups chicken broth
2 Tbsp dried basil
2 cups rotini, cooked, drained
Cheese Topping:
1 cup Ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp black pepper
1 1/2 tsp dried basil
2 cups shredded Mozzarella
In a large 4-quart pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft, about 5-7 minutes. Drain any excess grease, if desired. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, bay leaves and chicken broth. Add the basil. Bring the soup to a boil then reduce the heat and simmer for 20-30 minutes. Season the soup with salt and pepper to taste and the basil.

For the cheese mixture, in a small bowl, combine the Ricotta cheese, Parmesan cheese, salt, pepper and basil. Set aside.

To serve the soup, add a scoop of cooked pasta noodles to a bowl. Top with a ladle or two of soup and dollop with a generous spoonful of the cheese mixture. Sprinkle with Mozzarella cheese. Serve immediately.
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